Home
Ingredient
Lunch platter
Introduce
Chef :
RUCHIKALunch platter
#week2of5
Lunch platter consists
Black chickpeas rassa
Lahsoon ki kali ki sabzi
Boiled rice
Palak poori
Ingredient
1/2 cup
Dried Black Chickpeas
3 tbsp
Oil
1/4 tsp
Hing
1 tsp
Zeera
1/4 tsp
Methi seeds Crushed
1/2 cup
Onion Chopped
1/2 cup
Tomato Grated
1 tsp
Coriander powder
1/2 tsp
Turmeric powder
1 tsp
Red chilli powder
1/2 tsp
Garam Masala powder
1/2 cup
Curd
2 tbsp
Fresh coriander Chopped
1.5 cup
whole wheat flour
to taste
Salt
2 pinches
ajwain
2 tbsp
oil for kneading
as needed
Oil for frying
1/2 cup
garlic cloves
1 tbsp
tamarind paste
1/4 tsp
urad daal
1/4 tsp
mustard seeds
1/2 tsp
turmeric powder
1 tsp
coriander powder
1/2 tsp
red chilli powder
to taste
Sali
1/4 tsp
cumin and fenugreek powder
1 tsp
jaggery
1/4 tsp
garam masala powder
Cooking instructions
* Step 1
Wash the chana and soak them in water for 5-6 hours.
Drain the water and add the chana in a pressure cooker along with 2 cups of water and 2 tsp salt.
Pressure cook until they are cooked.
* Step 2
Heat oil in a pan.
Once the oil is hot, add hing, zeera and methi seeds and let them crackle for a few seconds.
Add onion and green chilli and all the Masalas and fry until golden brown.
* Step 3
Add curd and tomato and cook for 2-3 minutes or until oil starts to separate from the sides.
Add boiled Chana (without the water)
* Step 4
Let the Masalas get coated nicely over Chana so cook for 10-12 minutes
Add the reserved Chana water
Add more water if required to adjust the consistency.
* Step 5
One can put them back in the pressure cooker and cook fr 2-3 whistles more so that everything gets blended well.
Garnish with fresh coriander.
Serve hot.
* Step 6
Lahsun ki kali ki sabzi
* Step 7
Add garlic cloves(whole)
Sauté for sometime
Add chopped onions- let them be pink slightly
* Step 8
Add curry leaves and green chilies whole or chopped
Sauté for 2 minutes
* Step 9
Now add all the Masalas and stir
Add chopped or puréed tomato
Add tamarind pulp and little water
Cover the lid and let it cook
Add jaggery
Once melted curry is ready
* Step 10
For Palak Poori
Oil for frying
Water Fr kneading the dough
Method
Take all the ingredients in a bowl but add water gradually to knead a tight dough
* Step 11
Take oil in a wok and heat it up
* Step 12
Enjoy hot platter
Note: if there is a photo you can click to enlarge it
Tag
Lunch
Dried Black Chickpeas
oil
Hing
Zeera
Methi seeds Crushed
onion, chopped
Green chilli Slit into half
Tomato Grated
coriander powder
turmeric powder
red chilli powder
garam masala powder
curd
Fresh coriander Chopped
Palak poori pureed spinach (Washed, rinsed and pureed spinach)
whole wheat flour
Salt
ajwain
oil for kneading
Oil for frying
garlic cloves
tomato- chopped or pureed
tamarind paste
urad daal
mustard seeds
Sali
green chilies
curry leaves (optional)
cumin and fenugreek powder
jaggery
Share
10 Pieces Of Expert Nutrition Advice
1. Start Small
2. Fill Your Plate With Beans and Leafy Greens
3. Focus on Adding—Not Subtracting
4. Taste the Rainbow
5. Prioritize Potassium
6. Eat More Plants
7. Focus on Your Immune System
8. Try the Mediterranean Diet
9. Understand the Impact of Food
10. Guard Your Gut
See moreFood by the same author
Similar dishes
Copyright © 2024 Cookcic