SPICY CHANA STIR FRY

THIS IS A TASTY AND SPICY STIR FRY, WHICH CAN BE PREPARED WITHIN A FEW MINUTES. CHANA IS A GOOD SOURCE OF PROTEIN SO, THIS DISH IS PROTEIN RICH .

CHANA IS A GOOD SOURCE OF PROTEIN. IT IS HEALTHY, MOREOVER IT TASTES DELICIOUS.THIS QUICK AND EASY TO MAKE DISH IS SUPER SPICY BECAUSE OF THE RED CHILI FLAKES ADDED TO IT.THIS DISH WILL BE PERFECT WITH WHITE RICE AND RASAM OR WITH CURD RICE. YOU CAN TRY THIS CHANA RECIPE IF YOU ARE A VEGETARIAN OR IF YOU HAVE NO NON-VEG PROTEIN IN YOUR FRIDGE.

I HAVE USED DRIED CHANA TO PREPARE THIS RECIPE.TO COOK THE DRIED CHANA YOU HAVE TO SOAK THE CHANA FOR 7 TO 8 HOURS.YOU CAN SOAK THE CHANA OVERNIGHT AND USE IT, THE NEXT DAY .IF YOU FORGOT TO SOAK THE CHANA AT NIGHT, DON’T WORRY, BOIL SOME WATER IN A VESSEL, AND SOAK THE CHANA IN THIS HOT WATER.IT WILL BE READY TO COOK WITH IN 60 TO 90 MINUTES.

IF YOU DO NOT HAVE CHILI FLAKES YOU CAN EASILY PREPARE IT AT HOME. JUST TAKE A HANDFUL OF DRIED RED CHILI AND CRUSH IT COARSELY WITHOUT ADDING WATER. STORE IT IN AN AIR TIGHT CONTAINER AND USE IT WHEN NEEDED.

VARIATIONS :

IF YOU DO NOT HAVE RED CHILI FLAKES OR YOU ARE NOT ABLE TO PREPARE SOME IMMEDIATELY, YOU CAN USE RED CHILI POWDER. IT TASTES EQUALLY GOOD. BOTH RED CHILI FLAKES AND POWDER MAKES THE DISH SPICIER. TO MAKE THE DISH LESS SPICY YOU CAN ADD KASHMIRI CHILI POWDER. THIS WILL GIVE A NICE RED COLOR TO THE RECIPE BUT IT WILL NOT BE SPICY.

SPICY CHANA STIR FRY RECIPE:

THIS PROTEIN RICH TASTY AND SPICY STIR FRY CAN BE PREPARED WITHIN A FEW MINUTES.

• PREPARATION TIME 20 MINUTES.
• COOKING TIME 15 TO 20 MINUTES.
• CAN BE SERVED TO THREE PEOPLE.

INGREDIENTS:

• ONE CUP DRIED CHANA SOAKED OVER NIGHT AND COOKED WITH LITTLE SALT. I HAVE USED 250 ML CUP.
• ONE MEDIUM SIZED ONION, CRUSHED.
  
• 1/4 TEASPOON OF MUSTARD SEEDS.
• TWO WHOLE DRIED RED CHILI BROKEN INTO PIECES.
• ONE TEASPOON OF RED CHILI FLAKES.
• 1/4 TEASPOON OF TURMERIC POWDER.
• 3/4 TEASPOON OF CUMIN POWDER.
• A FEW CURRY LEAVES. THEY ARE OPTIONAL. IF YOU HAVE THEM YOU CAN USE THEM.
• TWO TO THREE TABLESPOONS  OF VEGETABLE OIL. COCONUT OIL TASTES BETTER. YOU CAN USE  ANY VEGETABLE OIL.
• A HANDFUL OF FRESH CORIANDER LEAVES.
• SALT TO TASTE.

METHOD:

1. HEAT OIL IN A PAN AND ADD MUSTARD SEEDS TO IT AND LET THEM SPLUTTER.THEN ADD THE DRIED RED CHILI PIECES.IF YOU HAVE CURRY LEAVES YOU CAN ADD THEM AFTER THE RED CHILI PIECES.

2.ADD THE CRUSHED ONION AND SAUTE. KEEP THE STOVE ON MEDIUM TEMPERATURE AND SAUTE THE ONION UNTIL ITS RAW SMELL IS GONE.

3.ADD A LITTLE SALT TO THE ONION AND MIX WELL. THEN ADD THE TURMERIC POWDER AND GIVE IT A GOOD STIR.

4.NOW ADD THE COOKED CHANA AND MIX GENTLY SO THAT THEY DO NOT BREAK.

5.ADD THE CUMIN POWDER AND MIX WELL. SAUTE IT FOR TWO TO THREE MINUTES SO THAT THE RAW SMELL OF THE CUMIN IS GONE.

6.IF THE CHANA IS TOO DRY SPRINKLE SOME WATER ON IT. CHECK THE SALT, IF NEEDED ADD MORE.

7.SPRINKLE THE RED CHILI FLAKES OVER THE CHANA AND MIX WELL.

8.GARNISH WITH FINELY CHOPPED CORIANDER LEAVES.

9.IT IS NOW READY TO SERVE.

NOTE:

YOU CAN USE A PRESSURE COOKER TO COOK CHANA. IT SAVES TIME.DO NOT OVER COOK THE CHANA. WHEN WE STIR FRY OVER COOKED CHANA, IT WILL BE MUSHY.

STEP BY STEP PICTURES:

CRACKLE MUSTARD SEEDS AND ADD RED CHILI PIECES.

ADD THE CRUSHED ONION.

ADD TURMERIC POWDER AND SALT.

ADD THE COOKED CHANA.

ADD CUMIN POWDER.

ADD THE CHILI FLAKES.

IT’S READY TO SERVE.