Kabuli Chana Betroot Ajana

 

I got this recipe from my aunt, this recipe is a unique combination of Kabuli chana and beetroot, Kabuli chana is good source of fibre and beetroot is rich in calcium, iron and vitamin' A' &' C'  . its simple recipe which require little preparation of soaking Kabuli chana, here is the recipe

Ingredients :
Kabuli Chana 1 cup
Beetroot chopped in cubes 1/2 cup 

For Masala:
Onion 1/2 , cut it into big chunks
Garlic 3 pods
Roasted red chilies 6-7 increase the number if u want more spicy
Tamarind - gooseberry size 
Haldi powder 1/4 tsp
Grated coconut 1 cup
Raw coriander seeds 2 tbsp.
Raw cumins seeds 1/2 tbsp.

Seasoning :
Oil
Mustard seeds
Curry leaves

Salt for taste

Method:

Soak kabuli chana overnite, next day pressure cook it for 4 to 5 whistles by adding salt. Pressure cook chopped beetroot for 1 whistle separately, keep it aside.

Prepare masala by first grinding coriander seeds, cumin seeds, chillies, haldi powder and tamarind now add garlic pods  and onion, finally add grated coconut and grind again, the masala should be very coarse so don't add water in grinding process, now masala is ready.

Heat oil in kadai season it with seasoning items now add boiled items and masala and salt, take care while adding salt as we added salt while cooking chana. Cook it 2 to 3 minutes until everything mixes well. That's it kabuli chana beetroot ajana is ready

Serve it with rice/ roti !!!

Note: You can substitute gherkins instead of beetroot.