Spicy Red Chana Subzi
by Tarla Dalal
Rich in zinc, calcium and protein, this lip-smacking Spicy Red Chana Subzi along with roti and curds will make a sumptuous and complete meal. This recipe makes use of the popular pav bhaji masala along with tomatoes, onions and other spice powders, to produce a rich flavour that tickles the taste buds.
Spicy Red Chana Subzi recipe - How to make Spicy Red Chana Subzi
Preparation Time: Cooking Time: Total Time:
Makes 4 servings
2 cups soaked and boiled kala chana (brown chick peas)
2 tsp oil
1 tsp mustard seeds ( rai / sarson)
1 cup finely chopped onions
1 cup finely chopped tomatoes
2 tsp chilli powder
1 tsp coriander-cumin seeds (dhania-jeera) powder
1 tbsp pav bhaji masala
salt to taste
1/4 cup finely chopped coriander (dhania)
1 tsp lemon juice
For The Garnish
2 tbsp finely chopped coriander (dhania)
Method
- Method
- Heat the oil in a non-stick kadhai and add the mustard seeds.
- When the seeds crackle, add the onions and sauté on a medium flame for 1 minute.
- Add the tomatoes and sauté on a medium flame for another 2 minutes.
- Add the chilli powder, coriander-cumin seeds powder, pav bhaji masala, salt and 2 tbsp of water, mix well and cook on a medium flame for 1 more minute, while stirring occasionally. Mash slightly using a potato masher.
- Add the kala chana and coriander, mix well and cook on a medium flame for 1 to 2 minutes, while stirring occasionally.
- Add the lemon juice and mix well.
- Serve hot garnished with coriander.
Nutrient values per serving
| Energy | 94 cal |
| Protein | 4.6 g |
| Carbohydrates | 11.9 g |
| Fiber | 2.4 g |
| Fat | 3 g |
| Cholesterol | 0 mg |
| Vitamin A | 443.9 mcg |
| Vitamin B1 | 0.2 mg |
| Vitamin B2 | 0.2 mg |
| Vitamin B3 | 1.5 mg |
| Vitamin C | 26.8 mg |
| Folic Acid | 14.8 mcg |
| Calcium | 60.7 mg |
| Iron | 0.9 mg |
| Magnesium | 10.4 mg |
| Phosphorus | 25.6 mg |
| Sodium | 43.1 mg |
| Potassium | 287.7 mg |
| Zinc | 0.1 mg |
Outbrain
I love this recipe.... It is a nice recipe.
Turns out perfect with rich gravy!
I love all types of pulses and so landed up trying this recipe...OH!!..it's just amazingly lip-smackin....I can have it plain too...