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Preparation Time : 480
Cook Time : 25
Total Time : 505
1 chopped onion
1/2 cup kabuli channa
1/2 teaspoon chole masala
1/2 teaspoon chilli powder
1/2 teaspoon salt or as per tatse
1/2 teaspoon tamarind pulp
1/2 teaspoon jeera
1/2 teaspoon saunf
1/2 teaspoon ginger garlic paste
1/2 teaspoon hing
Soak channa for 6 hours .
Pressure cook channa and beetroot for 6 whistles .
Take oil in a pan and heat it add jeera saunf hing to it then add chopped onions with a pinch of salt and hing and cook well.
Make a purée of beetroot with 1 teaspoon of boiled channa and salt .
cook for 5 mins then add boiled channa chole masala and chilli powder tamarind pulp and few spoons of water mix and simmer for 3 mins.
Note after pressure cooking channa add salt and boil for two mins.
Serve hot with roti .
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