Kale Channe Rasedaar Recipe

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Kale Channe Rasedaar
  • Recipe Servings: 2
  • Prep Time:
  • Cook Time:
  • Total Cook Time:
  • Difficulty Level: Medium

Lentils cooked in a tomato gravy goes best with hot puris or steamed rice. A simple and scrumptious meal.

Ingredients of Kale Channe Rasedaar

  • 2 cups kale channe
  • 2 cups grated onions
  • 2 tsp ginger and garlic paste
  • 2 tsp garam masala
  • 1 bay leaf
  • 1 Tbsp cumin seeds
  • 2 cups grated tomatoes
  • 1 Tbsp salt
  • 1/2 tsp turmeric
  • 2 Tbsp coriander seeds - powdered
  • 1 tsp red chilli powder
  • 2-3 green chillies
  • 1/2 cup oil
  • 2 Tbsp chopped coriander leaves - for garnish

How to Make Kale Channe Rasedaar

  • 1.Cook channas till tender but bite like.
  • 2.Strain and keep the liquid and the channa separate.
  • 3.Heat oil and add cumin and bayleaves.
  • 4.When the cumin splutters, add onions, garlic and ginger.
  • 5.Stir-fry till onions are well fried and fat separates.
  • 6.Add tomatoes and stir fry till fat separates once again.
  • 7.Add salt, turmeric, coriander and chilli powder and turn around a till well mixed.
  • 8.Add the channas and green chillies and turn around a few times over high heat.
  • 9.Measure the liquid, make it upto four cups with water and add to the beans and bring to a boil and then simmer, till the gravy is well blended, and not watery.