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Home    Recipes    Vegetarian    Kale Channe Rasedaar (Curried whole Bengal Gram)

Kale Channe Rasedaar (Curried whole Bengal Gram)

Recipe By : Niru Gupta
Type: Vegetarian Serving: 4-6


  • Kala Chana (Whole Bengal Gram) 2 cups (360 g )
  • Onions, roughly chopped 500 g     
  • Ginger, chopped 1 tbsp  
  • Garlic peeled          8 cloves
  • Garam Masala                     2 tsp
  • Tej patta (bay leaf)              1
  • Jeera (cumin seeds), roasted       1 tbsp
  • Tomaotes finely chopped 2 cups (500 gms) tomatoes
  • Salt to taste or 1 tbsp
  • Haldi (turmeric) 1/2 tsp
  • Dhania (coriander) powdered   2 tbsp
  • Chilli powder 1 tsp
  • Green chillies 2-3
  • Ghee 1/2 cup (120 g)
  • Chopped hara dhania (coriander leaves) for garnish. 2 tbsp


  • Grind together the onions, ginger, garlic, garam masala, tej patta and jeera.
  • Pick and wash the chanas and soak them in water 4-6 hours, or over night.

  • Drain the water and cook the chanas tender.

  • When cooked, strain and keep the liquid and the chanas separate.

  • Heat the ghee in a heavy bottomed saucepan, and add the onion paste and stir-fry till onions are well fried, and the fat begins to separate.

  • Add the chopped tomatoes and stir fry, till the mixture is once again well fried (fat separates) and add the salt, haldi, dhania and chilli powder and turn around a few times, till well mixed.

  • Add the chanas and green chillies and turn around a few times over high heat.

  • Measure the liquid, make it upto 4 cups with water and add to the chanas and bring to a boil and then simmer, till the gravy is well blended and not watery (approx.10 mins.).

  • Serve hot garnished with the coriander leaves.

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