Chana + Roti + Beet-Tomato Salad
Punjabi white-chickpea curry with whole-wheat rotis and a fresh beet-tomato salad.
Ingredients
- White chickpeas (kabuli chana)1.5 cupLegumes & Pulses
- Whole-wheat flour2 cupGrains & Bread
- Onion2 pcsProduce
- Tomato3 pcsProduce
- Beetroot (grated)2 pcsProduce
- Cucumber1 pcProduce
- Lemon2 pcsProduce
- Chana masala1 tbspSpices & Herbs
- Ginger-garlic paste1 tbspProduce
- Coriander0.5 cupProduce
- Olive oil2 tbspPantry
- Ghee2 tbspDairy & Eggs
Method
- 1
Soak 1.5 cups kabuli chana overnight; pressure-cook with salt 4 whistles till soft.
- 2
Heat 2 tbsp ghee, sauté finely chopped onion till golden. Add 1 tbsp ginger-garlic paste, then chopped tomato; cook till oil leaves.
- 3
Add 1 tbsp chana masala, 1 tsp cumin powder and a pinch of black salt. Roast 1 min.
- 4
Add drained chana with 1 cup of the cooking liquid. Simmer 10 mins; mash a few chana for body. Finish with lemon and coriander.
- 5
Rotis: knead whole-wheat flour with water and salt; rest 20 mins. Roll thin and cook on tawa, puffing on direct flame.
- 6
Salad: toss 2 grated beetroots, chopped cucumber and diced tomato with lemon juice, olive oil, salt and crushed pepper.
- 7
Plate chana with rotis and a generous bowl of the salad.
Adapted from Dassana's Veg Recipes – Kabuli Chana Masala