A south Indian style preparation of kala chana (kondakadalai/ black chickpea) in a spicy tangy tomato and tamarind (puli) gravy with baby onions (vengayam). The recipe follows very...more
STEP 1.In a preheated pan add 1 tsp oil, ½ tsp mustard seeds, ½ tsp methi seeds and allow to crackle. Then add 1 sprig curry leaf torn.
step 2
STEP 1.Add 6 cloves of garlic, 12 halved baby (pearl/ sambar) onions. fry until onions are soft and lightly browned.
step 3
STEP 1.Then add ½ cup tomato puree, 1 cup tamarind water mixed with salt, 1 tbsp sambar powder, 1 tsp turmeric (haldi) powder, 1 tsp jaggery, 1 cup boiled kondakadalai (kala chana/ black chickpea). Stir and mix well to combine all the ingredients.bring to a brisk boil.
step 4
STEP 1.Over the pan and turn the heat to low. Simmer for 15 minutes. Check for salt and seasoning and adjust accordingly. Serve hot with steamed rice.
Nutrition value
1695
calories per serving
19 g Fat72 g Protein296 g Carbs80 g FiberOther
Current Totals
Fat
19g
Protein
72g
Carbs
296g
Fiber
80g
MacroNutrients
Carbs
296g
Protein
72g
Fiber
80g
Fats
Fat
19g
Vitamins & Minerals
Calcium
815mg
Iron
27mg
Vitamin A
1313mcg
Vitamin B1
2mg
Vitamin B2
< 1mg
Vitamin B3
9mg
Vitamin B6
3mg
Vitamin B9
1019mcg
Vitamin B12
0mcg
Vitamin C
218mg
Vitamin E
6mg
Copper
3mcg
Magnesium
680mg
Manganese
19mg
Phosphorus
1285mg
Selenium
102mcg
Zinc
11mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment