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Hare Chane Ka Nimona

Hare Chane Ka Nimona
Hare Chane Ka Nimona
  • Prep time
  • Cooking time
  • Serves4 Person(s)
  • CategoryVeg
  • Cuisine TypeIndian
  • Good for Lunch

About this recipe

The process for making chana nimona is same as that of matar nimona. During winter, fresh chana is available in market which are very soft. We already make it dry or with gravy but we can also make it's nimona which is quite delicious. You can make it with either urad dal vadi or with potatoes. The procedure remains same. Nimona and rice combination is very good.

Ingredients for Hare Chane Ka Nimona

  • 250 grams Fresh hare chane
  • 1/2 cup Urad dal vadi
  • 2 tbsp Onion paste
  • 1 tbsp Ginger garlic paste
  • Salt as per taste
  • 2 tsp Turmeric powder
  • 2 tsp Red chili powder
  • 1 tbsp Coriander powder
  • 1/2 cup Tomato puree
  • 2 tbsp Oil
  • 1 tbsp Ghee
  • 1 tsp Heeng
  • 1 tbsp Cumin seeds
  • Coriander leaves for garnish

How to cook Hare Chane Ka Nimona

  1. Coarsely grind chana in a grinder. Heat ghee in a pan and fry the vadiyan till golden and the fry the grinned chana in the same pan till golden. Now heat oil in a heavy bottom pan, then crackle the cumin seeds, add heeng, then fry the onion, ginger,
  2. Now add red chilly powder, coriander powder, salt and turmeric and then stir it. Add tomato puree and cook the massala until the oil separates.
  3. Add roasted chana, vadiyan and 2 glass of water. Cover and cook on sim for 10 to 15 minutes. Garnish with coriander leaves and serve with boiled rice.
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