Sep 20, 2011

Chana Batata



Chana Batata

Chick peas and potato - a wonderful combination to serve with Rotis !!! A less spicy dish in North Indian Cuisine.

Serves: 3

Ingredients

For chana:

1 cup (100 ml) chana (kabuli chana / chick peas) Indian standard measuring cup of 100 ml / 4 oz capacity

1/2 teaspoon turmeric powder

1/2 teaspoon salt

3 cups water

For batata (potato):

2 potatoes (wash and cut into cubes, boil separately)

For seasoning:

2 teaspoon oil

1/4 teaspoon fenugreek seeds (methi seeds)

1/2 teaspoon cumin seeds (jeera)

2 green chillies, chopped fine

2 teaspoon gram flour (besan)

1/2 teaspoon tamarind paste or 3 teaspoon tamarind juice

For garnishing:

1 teaspoon chopped coriander leaves

1 teaspoon mint leaves

2 teaspoon finely chopped onion

1 pinch red chilli powder

Lemon wedges (optional)

Method

For chana:

Wash and clean chana. Soak in 3 cups water for 6 hours or overnight. Add turmeric powder, salt and pressure cook for 30 minutes or until done and softens (reduce the heat after 3 rd whistle and cook for 20 minutes on a medium heat). Allow the cooker to cooker to cool naturally. Reserve chana stock.

For seasoning:

Heat oil in a frying pan / kadai. Add fenugreek seeds, cumin seeds and chopped green chilli. Saute for 2 - 3 minutes. Add gram flour (besan) and stir on a low heat for 1 minute (adding gram flour will make the gravy creamy in consistency).

Add boiled chana along with the stock and stir well. Add tamarind paste / juice, boiled potatoes and salt to taste. Cover with a lid and cook on a low to medium heat for 10 - 12 minutes or until the gravy thickens.

Garnish with chopped coriander leaves, mint leaves, chopped onion, red chilli powder (optional) and lemon wedges. Serve hot with Rotis or a plain evening snack.

3 comments:

Sai Kanakha Lakshmi said...

hai, very simple and tasty recipe with less ingridients.

Priya said...

Wow wat a delicious side dish for rotis..

Anonymous said...

Hi Niya, I am a GSB originally from Mangalore and in US for nearly 25 years now. I keep reading all GSB cooking posts and noticed that North Canara, South Canara, and Kochi amchegele cooking is same. You guys talk as if Kotto and pathrado is unique to only Kerala or north Canara. Same thing with ambhat, ghasi, valval, and humanna. We all cook it. Don't forget the fact we all originated in our recent past from Goa. It would be nice if all GSBs do some research before writing anything about other GSBs. By the way, South Canara amchegeles also prepare soornali, povu, ubbati and what ever our north canara counterparts cook.
About the fish story, " yes," I heard it too.
Thanks for the Kerala touch. I appreciated it a lot.