CHANA POHA - NAGPUR STYLE

INGREDIENTS FOR CHANE

1.    1 cup Black chickpeas/red chana soaked overnight

2.   2 Tbsp. refined oil

3.   1 Tsp. jeera/cumin seeds

4.   3 medium sized onions chopped finely

5.   1 Tbsp. ginger garlic paste

6.   2-3 chopped green chillies

7.   1 Tsp. red chilly powder

8.   1/2 Tsp. turmeric/haldi powder

9.   1 Tsp. coriander/dhaniya powder

    10. 1 Tsp. garam masala/Maharastrian Goda Masala

    11. Salt to taste

    12. 1/2 cup finely chopped coriander

INGREDIENTS FOR POHA

1.    2 cups thick poha/flattened rice

2.   2 Tbs. refined oil

3.   7-8 curry leaves

4.   1 Tsp. mustard/rai seeds

5.   2-3 green chillies slit length wise

6.   3 onions finely sliced

7.   1/2 cup peas boiled

8.   1/2 cup boiled potatoes cut into very small cubes

9.   1Tsp. sugar

    10. 2 Tsp. lemon juice

    11. 1/2 Tsp. turmeric/haldi powder

    11. Salt to taste

    12. 1/2 cup finely chopped coriander leaves

    13. 1/2 cup bhujiya sev

METHOD FOR THE CHANE

1.    Soak black chickpeas/red chane overnight. Add water and salt to it and pressure cook it till soft. Reserve the water it has been boiled in.

2.   Heat oil in a wok. Add 1 Tsp. jeera/cumin seeds and when seeds splutter, add the chopped onions. Fry till  red in colour. Then add the ginger garlic paste and fry well.

3.   Add the green chillies and the dry spices (red chilly powder, turmeric, and coriander powder) mix all well and fry for a minute.

4.   Add boiled chickpeas/red chana and fry to 2 to 3 minutes. Now add 1Tbsp. of garam masala/or goda black masala and mix well. Add the left over water, salt to taste,mix well and let it simmer on low flame for 8 to 10 minutes.

5.   Remove from heat, garnish with coriander leaves.

METHOD FOR POHA

1.    Thoroughly wash poha with water.

2.   Leave it for 15 minutes until excess water is soaked.

3.   Heat oil in a wok. Add mustard seeds. Once they crackle, add the curry leaves, green chilies, and onions. Stir them well. Fry till onions are pink in colour.

4.   Then add the peas and potatoes, stir fry for 2 minutes. Then add turmeric/haldi  powder. Add 1 Tsp. sugar and the poha. Mix all well. Cover and cook for 2 to 3 minutes. Add salt to taste. Squeeze in the lemon juice. Garnish with coriander leaves.

Serve the hot poha with a ladel of the chane with the gravy,sprinkle bhujiya sev,chopped onions and coriander leaves.

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