Recipe: Appetizing Brown Chanapoha and rasam

Recipe: Appetizing Brown Chanapoha and rasam Delicious, fresh and tasty.

Brown Chanapoha and rasam. Kala chana recipe with step by step photos - this simple and delicious Punjabi style black chickpeas gravy is very easy to make and yet flavorful. Basic ingredients like onions, tomatoes and garlic along with the regular Indian spices go into it. This delicious black chickpeas curry is made quite often at home since it is one pot and you do not need to cook the chickpeas separately.

You can also use brown rice poha.

Change the quantity of Sugar to your liking.

Maharashtrian Aloo Pohe has just a hint of sweetness while Gujarati Batata Poha has little bit higher sweetness with well balanced sweet, sour and savory taste.

You can have Brown Chanapoha and rasam using 21 ingredients and 3 steps. Here is how you achieve it.

Ingredients of Brown Chanapoha and rasam

1. Prepare 1/2 cup of soaked and cooked brown channa.

2. It’s 1 cup of poha washed and cleaned.

3. It’s 1 of medium onion chopped.

4. Prepare 1 teaspoon of ginger garlic paste.

5. Prepare 1/2 teaspoon of turmeric powder.

6. It’s to taste of salt.

7. You need 2 of green chilli chopped.

8. You need handful of curry pata.

9. Prepare 1/2 teaspoon of mustard sees.

10. It’s 1/2 teaspoon of jeera.

11. Prepare 1/2 teaspoon of saunf.

12. It’s of For Rasam.

13. It’s 1 of lemon size tamarind pulp taken and kept.

14. Prepare 2 teaspoon of rasam powder.

15. You need to taste of salt.

16. Prepare pinch of hing.

17. Prepare of tomatoes chopped one small.

18. You need 1/2 teaspoon of mustard seeds.

19. You need handful of curry pata.

20. Prepare of ghee for tadka 1 teasoon.

21. You need 1/2 cup of cooked toor dhal.

Each recipe has Nutritional Value calculations and we hope you enjoy the information.

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Again, Poha usli can also be prepared with both thick and thin poha, though the methods vary a bit, so also it can be prepared with red / brown Poha.

But both turn out soft and tasty. ** Today I prepared white kabuli chana and served it with thin beaten rice / patla poha usli, so go ahead and enjoy this combination preparing it and sharing with.

Brown Chanapoha and rasam step by step

1. For Poha: Take a kadai add mustard seeds, jeera, saunf, hing, curry pata,turmeric powder and cook well now add the onion with pinch of salt and cook well.To this add the cooked chanawith salt let it blend well with the onions. Lastly add poha with salt and mix well..

2. For Rasam Take the pulp of tamarind, mix in salt rasam powder,hing, tomatoes and boil for a 7 mins then add cooked toor dhal and boil for a min. Now make a tadka with ghee add mustard seeds to hot ghee let it splutter switch off the flame then add the curry pata.Now add the tadka to rasam.Serve hot..

3. (please keep in mind flame must be off while add curry pata else kitchen stove will flame up).

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