Mangalorean Recipes

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Chane Jaisalmer Ke

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Quantity Measure Ingredients Description:
1 Teacup Chana, whole. (Bengal gram) Soak bengal gram overnight I
2 Tablespoon Cooking Oil Heat up ghee and oil
2 Tablespoon Ghee Heat up ghee and oil
1 Teaspoon Jeera (Cumin Seeds) mix in cumin seeds
2 Inch Cinnamon (Dalchini) fry for 1-2 minutes.
5 Nos. Cloves (Lavang) fry for 1-2 minutes.
2 Nos. Cardamoms (Elaichi) fry for 1-2 minutes.
1/4 Teaspoon Asafetida (Hing) Mix
4 Nos. Chillies Green Mix
1.5 Teacup Curds Mix yogurt, gram flou
4 Tablespoon Flour, Gram /Chana Ata Mix yogurt, gram flou
1 Teaspoon Turmeric Powder Mix
2 Teaspoon Coriander Powder Mix
2 Teaspoon Chaat Masala Mix
1 Teaspoon Garam-Masala Mix
2 Teaspoon Chilly Powder, Red Mix
  As Required Salt to taste
1 Medium Onion Make onion rings for garnish
1 Teacup Coriander Leaves (Kothmeer) Wash, wipe and garnish.


1. Soak bengal gram overnight in 4 cup water.
2. Drain, mix in 6 cup of water and pressure cook till done.
3. Mash the grams slightly.
4. Heat up ghee and oil, mix in cumin seeds, when they crackle mix in the whole garam masala, fry for 1-2 minutes.
5. Mix in asafoetida and choped green chillies, saute
6. Mix yogurt, gram flour, 1 cup water and dry spices and mix in to the sauted whole garam masala.
7. Keep stirring till it boils.
8. Mix in the grams along with the water they were boiled in.
9. Mix in salt to taste.
10. Mix well.
11. Cover and simmer (boil slowly at low temperature) for 8-10 minutes.
12. Serve hot decorated with cut coriander leaves and onion rings.

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