Kala chana or black chickpea is a great source of protein, fiber, and iron. Adding spinach to it makes it more nutritious.
Ingredients:
- 1 cup kala chana-soaked and cooked
- 1 cup chopped spinach
- ½ cup chopped onions
- 3-4 garlic cloves cut into pieces
- 1 tbsp oil
- 1 tsp Mustard seeds
- 1 tsp Cumin seeds
- ¼ tsp Hing
- Salt
- 1 tsp dried mango powder
- 1 tsp red chili powder
- 1 tsp Turmeric powder
- 1.5 tsp coriander powder
- 1 tsp cumin powder
- 1 tsp garam masala
- ¼ cup milk cream (optional)
Method:
- Wash and soak chana overnight
- Add 1 tsp salt and pressure cook it and keep it aside
- Wash and chop Spinach
- Heat a cooking pot, add oil
- Once the oil is hot, add mustard and cumin seeds and let them crackle
- Add hing, garlic pieces, and onion
- Saute until onion turns translucent
- Add turmeric powder, red chili powder, salt, coriander, cumin powder, garam masala, and dried mango powder and mix
- Add spinach, mix well and cover
- After 2-3 minutes, add cooked chana and mix well
- Once spinach starts becoming soft, add milk cream
- Mix well and cook for 2 minutes covered
- Serve with hot rice or naan.
Back to Savi’s Kitchen!