Chilli Beetroot Chana

Hi frnz..Here I m with a very simple dish for tiffins/rice/variety rice..It's CHILLI BEETROOT CHANA..Using beetroot n black chana, I have made a handy side dish which u make in minutes..In fact I thought to make some another recipe today n have soaked black Chana for making Kadala curry for Palada (Click here for Palada recipe)..But I changed the plan last minute n made this recipe for dinner..That's the reason I have mentioned the Chana measurement in handful instead of cups since I didn't measure it at all while soaking..But the dish came out really very good n spicy..So must try this recipe frnz..

RECIPE:

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Preparation Time: 10 mins

Cooking Time: 20 mins

Serves: 5-6 persons

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INGREDIENTS: [1 cup=240 ml]

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Soaked black chana- 5 handful (I soaked for 5 hrs)

Beetroot - 1 medium sized

Ginger - 1 small piece

Garlic - 10 pods

Onion - 1

Bird's eye Chilli paste - 1 tsp heaped + 1/4 tsp (Click here for recipe)

Tomato - 2 small

Salt - as req.

Water - as req.

Cumin powder - 1/2 tsp

Garam masala - 1 tsp (Click here for recipe)

Coconut oil - 2 tbsp

Mixed Herbs - for sprinkling

WATCH HOW TO MAKE THE RECIPE:

METHOD:

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1. In a pressure cooker, cook the soaked black Chana with required salt for 10 whistles. Strain and keep aside. Don't discard the water.

2. In a pan, pour oil, temper with finely chopped ginger and garlic. Add finely chopped onion and saute well.

3. Meanwhile fine chop the beetroot and pulse them in a blender for a few times without water. You will get a finely grated like texture. Make this step in 2 batches.

4. When the onion has turned golden brown, add the pulsed beetroot to the pan in batches and saute for a few minutes in between.

5. Now, add the bird's eye chilli paste and saute a little.

6. Meanwhile, grind the tomatoes to a smooth puree without water. Add this to the pan and cook for a  minute.

7. Add the cumin powder, Garam Masala and saute well.

8. Add 1/2 cup of boiled Chana water, and after a minute, sprinkle with the mixed herbs. Close with a lid and switch off the stove. Serve after 5 minutes. That's it!!

Your super tasty n healthy Chilli Beetroot Chana is ready to be served!! Njjoy!!

NOTE:

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1. You can use butter or ghee instead of oil.

2. Bird's eye Chilli paste can be replaced by any Chilli paste or sauce, but I highly recommend it.

3. White Chana can be used instead of black Chana.

4. Beetroot can be grated in grater or even fine chopped. But grating is perfect.

5. Mixed herbs can be replaced by any herb/Kasuri methi/coriander and mint leaves.