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Channa in Tomato and Curds Recipe

Channa in Tomato and Curds is a popular Indian Side-Dish
Author :
 
On :
Tuesday, 25 July, 2017
Category :
Vegetarian Recipe
Course :
Side-Dish Recipe
Cuisine :
Indian Recipe
Technique :
Bake Recipe
Difficulty :
Medium
Servings :
Serves 2
RATINGs :
Rated 3 based on 100 votes
3

Ingredients

  • 6 firm, red Tomatoes
  • 1 cup - channa, soaked overnight (pressure cooked, drained)
  • 2 tbsp - Channa dal
  • salt to taste
  • 1 tsp - each Ginger and Garlic grated
  • 1 green chilli, finely chopped
  • 1 tsp - Red Chilli powder
  • 1 tsp - cumin powder
  • 1/4 tsp - Turmeric powder
  • 1/2 tsp - black pepper powder
  • 1/2 tsp - Garam Masala powder
  • 1/2 tsp - Amchoor (dried mango) powder
  • 2-3 pinches clove-cinnamon masala
  • 1 tbsp - oil
  • For garnishing:
  • 1 cup - fresh beaten Curd
  • 1 tbsp - coriander, finely chopped
  • 1 tbsp - Tamarind chutney
  • 1 tsp - green chutney
  • 1 onion, finely chopped
  • 1 tbsp - fine sev
  • cumin powder
  • salt to taste
  • How to Make Channa in Tomato and Curds:

    1. Snip off the base of the tomatoes with a sharp horizontal stroke. Snip off a similar but smaller piece from other end, so that the tomato stands erect.
    2. Carefully deseed, remove all the juice, and reserve. Set the hollowed tomatoes aside.
    3. Heat half tbsp oil, add ginger, garlic, tomato juice and seeds.
    4. Simmer for 2-3 minutes, add all masalas.
    5. Mix well, add channa, simmer till liquid is absorbed.
    6. Fill tomatoes with this mixture, press down lightly.
    7. Bake in a preheated oven or steam in colander for 2-3 minutes.
    8. Place carefully in serving dish.
    9. Mix salt, cumin powder in curd.
    10. Pour curd over it, to cover tomatoes.
    11. Drizzle with both chutneys, chopped onion, sev and coriander for garnishing.
    12. Serve hot or cold.
    13. Makes a lovely light evening meal accompaniment.




     

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