Chana is a Hindi word for a general class of pulses. The particular variety I am using in this dish is the ‘Bengalgram’ or Musambi kadle – light orangish yellow in colour as you see in the image below. It is a handly lunch sidedish to have in your kitty – tasty and easy to prepare so even the starters can give a try. Here it goes.
What you need to have:
1. Musmbi Kadle – 1 cup
2. Beet root chopped fine – 1 cup
Ingredients of Beetroot chana masala
Ingredients of Seasoning:
1. Onions medium – 2
2. Tomato – 1/2
3. Grated coconut – a handful
4. Corriander leaves chopped – a handful
5. Mustard seeds – 1 teaspoon
6. Turmeric powder – 1/2 teaspoon
7. Garam masala powder – 1 teaspoon
8. Rasam powder – 2 teaspoons
9. Cooking oil for Seasoning – 4 Teaspoons
Ingredients of Seasoning
What you do with what you have:
1. Wash and soak bengalgram overnight in water. Chop beetroot fine as shown in the image above and cook both of them together in cooker till soft.
2. Chop onions, tomato fine and keep it aside. Also chop corriander leaves and grate coconut.
3. Place a skillet with 4 teaspoons of cooking oil in it on medium flame. On heating add mustard seeds to it. When it splutters add salt and chopped onions from step 2 and fry till transparent. Add chopped tomatoes as well to it and fry it till all water evaporates and is fried well.
4. Add turmeric powder, garam masala powder and rasam powder and just stir it for a minute.
5. Lastly add cooked chana-beetroot mix from step 1 and chopped corriander leaves, grated coconut from step 2 to it and stir well.
Ready to serve beetroot-chana masala is as shown in the image below. Enjoy hot with rice and dal.
How long it takes: 30 minutes (other than soaking of Chana)
Number of servings: 4-5