DAHI CHANE KI SUBZI Ingredients 1 cup red chana (whole red gram), soaked overnight 1/2 teaspoon cumin seeds (jeera) 1/4 teaspoon mustard seeds (rai) 2 bay leaves 4 whole red chillies 1/8 teaspoon asafoetida (hing) 1 teaspoon ginger-green chilli paste 1 teaspoon chilli powder 1/4 teaspoon turmeric powder (haldi) 1 cup curds (yoghurt) 2 teaspoons Bengal gram flour (besan) 4 tablespoons chopped coriander 1 tablespoon oil salt to taste Method 1. Heat the oil in a pressure cooker, add the cumin seeds, mustard seeds, bay leaves, red chilies and asafoetida. When the seeds crackle, add the red chana, ginger-green chilli paste, chilli powder, turmeric powder and salt with 2 cups of water. 2. Pressure cook for 2 to 3 whistles till the channa is cooked. 3. Whisk the curds and gram flour together and add the mixture to the cooked chana. Bring to a boil and simmer for 4 to 5 minutes. Stir this continuously till the mixture comes to a boil since the curds can split if they are not stirred. 4. Serve hot garnished with the coriander.
