Spinach Channa Dry/Chole Palak Recipes

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Spinach Channa Dry/ Chole Palak Recipes-Easy and tasty recipe!


Ingredients:

Kabul Channa/chick pea/garbanzo beans – 1.5 cup, wash and pre-soak overnight for nearly 6 to 8 hours
Malabar spinach/Basale soppu – 1 big bunch, leaves along with young climber vines, wash and cut to small pieces
Onion – 1 big
Garlic cloves – 8 to 10
Ginger – small piece, scraped and cut to small slices
Groundnut/ Peanut – 1 tbsp
Cumin seeds/ Jeera – 1 tbsp
Sesame seeds – 1 tbsp
Split bengal gram – 1 tbsp
Split black gram – 1 tbsp
Fennel seeds – 1 tsp
Coriander powder – 1 tsp
Spicy Chillie powder – 1 tsp
Turmeric – ½ tsp
Scraped/sliced coconut – 2 tbsp
Pepper corns – 5 to 6
Green cardamom - 1
Cloves – 2
Cinnamon stick – small
Mustard seeds – 1 tsp
Curry leaves – ½ sprig
Salt to taste
Oil for tempering





Instructions/ Procedure:

Drain out the water from the soaked channa/garbanzo beans and give a quick rinse. Then, add the channa, cut climber vines, salt and water into the pressure cooker and cook until soft (OR) 3 to 4 whistles under medium flame. Once channa is cooked, drain out the water and keep aside.Add all the spices and grams (mentioned above) to the blender and grind well to a powdery texture. Take a pan, add some oil. Once the oil is heated, add mustard seeds. When mustard seeds start to splutter, add curry leaves. Now, add onion and stir fry until translucent. Add Malabar spinach leaves and stir well until they start welting. Add cooked channa and stir fry. Add the ground spice mix, salt and stir well. Easy and healthy channa spinach dry is ready to serve. Enjoy with rice, roti, chapati or poori!!

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