Lunch/Dinner

Dry Kale Channa with Sweet Potatoes – Navratri Special

Dry Kale Channa is one of my favorite prasad during Navratri. It is made with black chickpea (kale channa) with few spices. I made kale channa with sweet potatoes which makes this dish healthy and tasty. It goes well with hot pooris and halwa.

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Kale Channa With Sweet Potatoes

Dry Kale Channa with Sweet Potatoes – Navratri Special

Ingredients:
Kale Channa – 2 cups
Sweet Potatoes – 1 cup ( 2 medium sizes)
Mustard Oil – 2 tbsp

Spices:
Cumin – 1 tbsp
Red chili powder – 1 tbsp
Black pepper powder – 1/2 tsp
Coriander powder – 1 tbsp
Amchur powder – 1/2 tsp
Salt to taste

Whole Garam Masalas:
Cinnamon stick – 1 inch
Clove – 3
Black cardamom – 1
Black pepper – 3

Few Chopped Fresh Coriander leaves

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Dry Kale Channa With Sweet Potatoes

Method:

  1. Clean, wash and soak kale chana overnight.
  2.  Next morning, drain water and pressure cook soaked kale channa with salt, whole garam masalas with 2 cups of water on medium-high heat for 4-6 whistles.
  3. Once steam is out, take some boiled channa in a spoon and press them between fingers, if they mash up easily – they are cooked. Keep them aside.
  4. Peel the sweet potatoes and cut them into cubes. Boil 1 cup of water in a pan and add sweet potato cubes and cook for 8 minutes on high flame. After 8 minutes strain sweet potato and keep them aside. (Do not overcook the potatoes)
  5. Now heat mustard oil in a kadai. When the oil is hot, lower the flame.
  6. Add cumin and allow to crackle then add boiled sweet potatoes. Fry them until little golden brown.
  7. Then add all spices and saute for a minute on low flame.
  8. Now add boiled kale channa (discard the whole garam spices) with 1/2 cup of water (same water in which kale channa is boiled).
  9. Cook on high flame for 4-8 minutes stirring continuously. When all water dries up switch off the flame.
  10. Garnish with Fresh coriander leaves and serve hot.

 

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Navaratri Parsad

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