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» Subzi Jhingni/Nenua With Chana
Subzi Jhingni/Nenua With Chana Recipe
1.5 cup: Chana (black gram) (soaked in water overnight)
1 kg: Jhingni/ Nenua (Peeled)
1 large : Onion (chopped finely lengthwise)
2 pinch: Khaane wala soda (Sodium Bicarbonate) (optional)
1/2 tsp: Jeera
2 no: Tejpatta (Bay leaves)
2 no: Dried red chilly
1tsp: Haldi powder
1 tsp: Dhania powder
1/2 tsp: Jeera powder
1tsp: Red Chilly powder
Salt to taste
Pressure cook the chana with khaane wala soda and 1 tsp salt in 1.5 litre water for 5 minutes, till the chana gets a little tender but its shape is intact.
It must not get so caring that it breaks.
Exhaust out the chana.
Heat the 4 tbsp oil in the karaahi, and put jeera, tejpatta into it.
When the jeera begins to splutter, add onion and saute for sometime over average flame till onion gets transparent and pinkish.
Add all the powdered masalas. Saute for 2 minutes.
Add the jhingni, chana, and salt.
Saute everything for 5 minutes then heat it covered on low flame till Jhingni gets tender.
Put off the flare and serve It with subzi , chapaatis or rice-daal-papad-desi ghee.
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