After missing blogging marathon for 2 months, I’m back with the group for BM# 22. My theme for the first week is “Cooking with Chana”. For the first day I have 2 dishes made with Kala Chana.

As I mentioned in my previous post, we are in the middle of getting granite counter tops in our kitchen. As our luck has it, hurricane Sandy created havoc and what was supposed to be a 4-5 days project, now seems to take forever. The Granite guys do not have power yet and we have no counter top or sink in the kitchen.

My mom’s been a great savior and she’s been cooking up yummy dishes using only few dirty dishes to clean. She made both of today’s dishes in one saute pan and I clicked the pictures in the same ramekin.

Kala Chana Sundal:

  • Servings: 4-serving
  • Difficulty: easy
  • Print

Summary

  • Cuisine: south indian
  • Style of Preparation: Vegan
  • Passive Time: 6~8 hours mins
  • Course: side dish
  • Preparation Time: 10 mins
  • Cooking Time: 30 mins

Ingredients

1 cup Kala Chana, soaked and boiled
1 Red Onion – small, finely chopped
1 Carrot – small, grated
1 Green chili – slit
2 Dry Red Chili
2 tbsp Coconut, grated
1 tbsp Lemon/ Lime juice
to taste Salt
1 tsp Mustard seeds
1 tsp Cumin seeds
2 tbsps Cilantro – finely chopped

Steps

  1. Heat 2tsp oil in a saute pan, add mustard seeds, cumin seeds and dry red chili. Once the seeds start to splutter, add the onions, green chilies, grated carrot and cook for 3-4 minutes.
  2. Next add the cooked kala chana, grated coconut and salt. Mix the lemon juice and garnish with cilantro.

Green Bean Patoli with Kala Chana:

  • Servings: 34-serving
  • Difficulty: easy
  • Print

Summary

  • Cuisine: south indian
  • Style of Preparation: Vegan
  • Passive Time: 6~8 hours mins
  • Course: side dish
  • Preparation Time: 10 mins
  • Cooking Time: 30 mins

Ingredients

1 cup Kala Chana, soaked and boiled
3 cups Green Beans – finely chopped
1 tbsp Ginger – finely grated
3 Green chilies – chopped
2 tbsps Coconut (fresh or frozen)
2 tsp Cumin seeds
to taste Salt
For Tempering:
1 tsp Urad dal
1 tsp Mustard seeds
1 tsp Cumin seeds
2 Dry Red chili
6 – 8 Curry leaves

Steps

  1. Grind the soaked chana along with cumin seeds, ginger, green chilies, coconut into a coarse mixture. My mom pounded everything using a mortar and pestle.
  2. Microwave or boil the green beans until tender. Keep aside until ready to use.
  3. Heat 2tbsp oil in a saute pan, add tempering ingredients and once the seeds start to splutter, add the ground chana mixture and cook until slightly dried out and cooked through.
  4. Next add the boiled green beans and salt; cover and cook until all the flavors mingle, about 5-8 minutes.
  5. Serve with rice and sambar.

 

Lets check out what my fellow marathoners have cooked up today for BM#22.

 

 

0 thoughts on “Kala Chana Sundal & Kala Chana-Green Beans Patoli”

  1. with out counter top or sink in the kitchen how can you manage Pavani..!!?? healthy kalachana sundal and that bean patoli with chana sounds very interesting and delicious love the color of the beans nice one..

  2. I am lucky Sandy really did not effect me much since I live not near the coast – at least you are all safe. in NJ, 13 people died. Both recipes look delicious

  3. Lovely combo of kala channa and green beans. I can imagine how tough cooking without proper kitchen countertops.Jayanthi(www.sizzlingveggies.com)

  4. it is my first time visit i here.your kale chole ooks good. We do make chole subji. thankyou for shearing this information with us!chowringhee laxmi nagar

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