Dahi Chane Ki Sabzi: Side Dish Recipe

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Channa or chole, also known as chickpeas is one of the most popular side dishes in Indian cuisine. Chane ki sabzi can also be prepared with red grams and other lentils. However, the classic chole is the most commonly prepared side dish in the Northern states of India.

Ideally, channa or chole is prepared with lots of spices. The tea bags add the black colour to the side dish recipe. However, in many restaurants, you can find a creamy texture of chane ki sabzi. This texture is due to curd (dahi). If you add little curd, you can get a creamy white texture and a tangy taste. Here is the recipe to prepare dahi chane ki sabzi. You can either use chickpeas (chole) or red grams (lal channa).

Dahi chane ki sabzi recipe:

Serves: 4-5
Preparation time: 10 minutes
Cooking time: 45 minutes

Ingredients

• Channa- 200gms (soaked overnight)
• Onions- 2 (cut into 4 pieces)
• Green chillies- 2-3
• Tomato- 1 (cut into 4 pieces)
• Ginger- 1 inch (minced)
• Garlic- 5-6 pods
• Beaten curd- 2tbsp
• Red chilli powder- 1tsp
• Coriander powder- 1 ½ tsp
• Turmeric powder- 1tsp
• Garam masala- 1tsp
• Channa masala- 1tsp
• Cumin seeds- ½ tsp
• Cinnamon- 1 inch
• Clove- 2
• Bay leaf- 1
• Salt- as per taste
• Oil- 2tbsp

Procedure

• Pressure cook soaked channa with salt and turmeric powder for a duration of 6-7 whistles.
• Meanwhile, grind onions, green chillies, ginger and garlic together to make a paste. Keep it in a bowl.
• Now grind the tomato and keep in another bowl.
• Heat oil in a deep bottomed frying pan. Season with cumin seeds, bay leaf, cinnamon and cloves.
• When the seeds start to splutter, add the onion, ginger, garlic and green chillies paste. Mix well and cook on a medium flame for 2 minutes.
• After the onions turns translucent, sprinkle little turmeric powder and salt. Mix and saute for another minute.
• Now add the grounded tomato and increase the flame to high. Cook for a minute and then add beaten curd.
• Cook for 2 minutes and keep mixing to avoid the curd from sticking on the pan surface. Sprinkle garam masala, channa masala, red chilli powder and coriander powder. Cook for another one minute.
• Open the pressure cooker lid and pour into the pan with the required amount of water. Bring it to boil till the gravy thickens. Once done, put the pan off-flame.

Dahi chane ki sabzi is ready to eat. Garnish with chopped onions and coriander leaves. Serve it hot with rotis, kulchas, bhaturas or naans.