Friday, July 22, 2011
Cooking Time Required: 10 mins
Cost of preparation: 20-25 rupees
Ingredients: Bengal gram ( 1 cup ), onion (1 no., small), green chilli ( 1 no.),
coriander powder ( 1/5 tsp), roasted cumin-chilli powder (1/4 tsp), cumin seeds ( 2 pinch ), mustard seeds ( 2 pinch ), fennel seeds ( 2 pinch ), fenugreek seeds ( 1 pinch ), 1 tsp oil, salt to taste, chopped coriander leaves ( 1 tsp ) .
Preparation: Chop the onion and green chilli into small pieces.
Soak the Bengal gram overnight. Wash and cook for 2-3 whistles. Drain the excess water and keep aside.
Cooking: Heat the oil in a pan. Add the seeds ( mustard, cumin, fennel & fenugreek ) followed by the onion pieces and fry till translucent. Add the green chilli and boiled bengal gram along with salt.
Stir fry for 5 mins. Add the coriander powder, oasted cumin-chilli powder and chopped coriander leaves. Remove from fire.
Serve with mudhi/muri/bhel as a snack or with rice and dalma as part of a meal.
Note: Channa chadchadi with white rice and
href="http://authenticoriyafood-oriyarasoi.blogspot.com/2010/07/cooking-time-required-10-mins-cost-of.html">Dahi Aloo is a quick-fix lunch option and can be prepared in less than 15 mins ( if one boils the channa and potato the previous night ).
To reduce the calories, one can also substitute the yogurt in Dahi Aloo with