How to make Mixed Vegetable Dhamaka Chana - Chickpeas and assorted vegetables make for this spicy treat

This recipe is from FoodFood TV channel & has featured on Sanjeev Kapoor Kitchen.

Main Ingredients : French Beans (फ्रेंच बीन्स), Chickpeas

Cuisine : Indian

Course : Main Course Vegetarian

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Mixed Vegetable Dhamaka Chana Recipe Card

Mixed Vegetable Dhamaka Chana
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History of Indian cuisine dates back to nearly 5,000-years ago when various groups and cultures interacted with India that led to a diversity of flavours and regional cuisines.
Indian cuisine comprises of a number of regional cuisines.  The diversity in soil type, climate, culture, ethnic group and occupations, these cuisines differ from each other mainly due to the use of locally available spices, herbs, vegetables and fruits. Indian food is also influenced by religious and cultural choices and traditions. 
Foreign invasions, trade relations and colonialism had introduced certain foods to the country like potato, chillies and breadfruit.    

For more recipes related to Mixed Vegetable Dhamaka Chana checkout Kadai Vegetables, Honey Glazed Beans, Aloo Beans, French Bean Foogath . You can also find more Main Course Vegetarian recipes like Chana dal Cabbage, Stir Fried Vegetables In Sichuan Sauce, Spicy Pumpkin With Coconut, Beancurd Laksa.

Prep Time : 11-15 minutes

Cook time : 16-20 minutes

Serve :

Level Of Cooking : Moderate

Taste : Mild

Ingredients for Mixed Vegetable Dhamaka Chana Recipe

  • French Beans 12-15

  • Chickpeas 6-8 florets

  • Tomatoes roughly chopped 3 medium

  • Shelled green peas 1/2 cup

  • Chickpeas (kabuli chana) soaked, drained and boiled with tea leaves 1/2 cup

  • Oil 3 tablespoons

  • Asafoetida 1/4 teaspoon

  • Mustard seeds 1/2 teaspoon

  • Cumin seeds 1/2 teaspoon

  • Ginger 1 1/2 inch piece

  • Gram flour (besan) 3 teaspoons

  • Turmeric powder 1/4 teaspoon

  • Cumin powder 1/2 teaspoon

  • Coriander powder 1/2 teaspoon

  • Red chilli powder 1/2 teaspoon

  • Salt to taste

Method

Step 1

Heat oil in a pressure cooker, add asafoetida, cumin seeds, mustard seeds and let the seeds splutter.

Step 2

Roughly chop French beans. Add cauliflower, French beans and some of the water in which chickpeas were boiled to the cooker.

Step 3

Put tomatoes in a mixer jar, add ginger and gram flour and grind with a little water to a smooth puree.

Step 4

Add turmeric powder, cumin powder, coriander powder and red chilli powder to the cooker and mix.

Step 5

Add tomato mixture and mix. Pour ½ cup water in the mixer jar, rinse and put into the cooker. Add 1 more cup of water into the cooker along with chickpeas, salt and green peas.

Step 6

Close the cooker with the lid and cook under pressure till 1 whistle is given out.

Step 7

Switch off heat. Open the lid when pressure reduces completely. Serve hot with roti or parantha or rice.