Mangalorean Recipes

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Home Mangalore/Goa Recipes Vegetable Dishes Chana Sukha - Traditional

Chana Sukha - Traditional

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Ingredients

Quantity Measure Ingredients Description
1 Kilogram Chana, whole. (Bengal gram) Soak the Chana overnight
  As Required Salt to taste, add to boiing chana
2 Tablespoon Chilly Powder, Red add to boiling chana
1 Teaspoon Turmeric Powder add to boiling chana
2 Tablespoon Cooking Oil For seasoning
1 Tablespoon Mustard Seed (Sarson) Fry for seasoning
12 Flakes/Cloves Garlic (Lason, Losun) Crushed, for seasoning fry.
3. Ball Jaggery Add to cooked chana
1 Ball Tamarind Add to cooked chana
2 Teaspoon Garam-Masala Add to cooked chana
1 Nos. Coconut (Narial) Scraped

Method

Soak Chana (Bengal gram, or Kabuli Chana) overnight.

Wash the Chana, boil with salt the same in a pressure cooker.  The water should be sufficient to cook the Chana under pressure.   Close the lid, and follow the instructions of the Pressure Cooker.   When the steam comes out, put the "weight", and lower the flame, after the whistle has blown.   Cook in the Pressure Cooker for ten minutes.

When the Chana has been cooked, prepare seasonin with mustard and garlic, and brown it well, and put it into the cooked Chana in the presssure cooker. Add garam masala, jaggery and tamarind  to taste and let it simmer till it dries.

Garnish the Chana with scraped coconut and blend.   Check the taste and adjust as needed..

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