Channa in Tomato and Curds

Recipe by
Total Time:
15-30 minutes
Serves:2
Rated 3 based on 100 votes
3
Cuisine: Indian Recipe
Technique: Bake Recipe
Difficulty: Medium

Take a look at more Side-Dish Recipes. You may also want to try Healthy Brinjal Rasavangi, Best Palak Machchi, Easy Tasty Kadai Paneer

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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

  • 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.
  • Carefully deseed, remove all the juice, and reserve. Set the hollowed tomatoes aside.
  • Heat half tbsp oil, add ginger, garlic, tomato juice and seeds.
  • Simmer for 2-3 minutes, add all masalas.
  • Mix well, add channa, simmer till liquid is absorbed.
  • Fill tomatoes with this mixture, press down lightly.
  • Bake in a preheated oven or steam in colander for 2-3 minutes.
  • Place carefully in serving dish.
  • Mix salt, cumin powder in curd.
  • Pour curd over it, to cover tomatoes.
  • Drizzle with both chutneys, chopped onion, sev and coriander for garnishing.
  • Serve hot or cold.
  • Makes a lovely light evening meal accompaniment.