Saturday, 11 January 2014

Kala Chana Moola Ko Rus

The recipe I am sharing is of Nepalese origin . Moola or radish is extensively used during season in many dishes and gives a very nice flavor to the rus / thin gravy . Nepalese curries are always thin curries / gravies and tomatoes are very sparingly used , if used at all .
1 Cup Kala Chana - Soak 3-4 hours in salted water.
2 White Radish - Peeled.
1 Small Onion - Chopped.
Tej Putta , 1 Black Cardamon , 1" Stick Cinnamon.
10-12 Methi Seeds.
1/2 Teaspoon Ajwain.
1 Teaspoon Bhuna Jeera Powder.
Make a paste:
1.5 Teaspoons Garlic Paste.
1 Teaspoon Ginger Paste.
1 Tablespoon Dhania Powder.
Red Chili Powder
Add 1 Small chopped Tomato to The Paste .
100 Ml Water.

Boil Chana , strain and retain water.
Cut mooli into thickish discs , retain some green leaves .
Smoke some mustard oil , take off fire , add dry whole spice and ajwain , put back on fire , add onions. When onions get a bit dark add the boiled and strained chanas and saute lightly , you can add potatoes if using at this stage. Add salt and a bit of haldi .Add chopped mooli along with the greens and the paste , saute about 10 minutes . Slowly add the channa water and more if needed to get the desired amount of gravy . Adjust flavors.Delicious !

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