Deepavali the festival of lightsis round the corner and my family has had a shopping binge. Planning and preparing for the festival has sapped me of all energy to make elaborate meals. So I decided on healthy but light, flavorful and easy to prepare meal. A quick look at the groceries revealed a stock of leftover whole pulses from “navarathri- A 9 day festival which precedes Deepavali. Hence I decided to put them into good use. The recipe for the day is “Kabuli channa chaat”.
- Kabuli channa – 100 Gms (Chick pea)
- Onions medium – 6
- Tomatoes medium – 4
- Cucumber big – 1
- Cloves – 2
- Cinnamon – 1 Stick
- Star anise – 1
- Cardamom – 2
- cumin seeds – 1 Tsp
- Channa masala – 1 Tsps
- Chilly powder – 1 Tsp
- Turmeric powder – 1 Tsp
- Oil – 1 Tsp
- Jaggery powder – 2 Tsps
- Chopped coriander – 4 Tbsps
- Green chutney – 2 Tbsps
- Sweet chutney – 2 Tbsps
METHOD
- Pressure cook the channa/chick pea along with the whole spices and turmeric powder.
- Chop all vegetables fine.
- Take a wok add the oil. When hot add cumin seeds followed by 3 tbsps of chopped onions. Saute till the onions turn transparent. Add 3 tbsps of chopped tomatoes. Saute till the mixture is soft and mushy.
- Add the spice powders, jaggery and salt saute till the mixture rolls in the wok.
- Add the sautéed masala to the cooked channa. Bring it to a boil. Simmer for 5 minutes.
- Add 1/2 of the remaining chopped onions to the simmering mixture.
- Remove from flame
ASSEMBLING THE CHAAT
- Take a deep serving dish.
- Ladle the required quantity of channa masala.
- Top it with chopped onions, tomatoes, cucumber and coriander.
- A swirl of sweet chutney and green chutney completes this delicious dish.
REcipe Video
