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Chana Pumpkin Sabzi

VIEWS 2306

Energy (kcal) - 99

Protein (g) - 3.7

Carbohydrate (g) - 10

Fat (g) - 2.8

Khyati's Health-O-Meter Says:

Chickpeas contain significant amounts of fiber, which helps lower the total amount of cholesterol in the blood, thereby decreasing the risk of heart disease. This recipe helps keep you fuller longer, which keeps your appetite at bay so you eat less overall.

  • Red pumpkin (Bhopla/Kaddu) (peeled and roughly chopped) - 30 g
  • Chickpeas (Kabuli chana) (soaked and boiled) - 15 g
  • Tomatoes (finely chopped) - 20 g
  • Onions (finely chopped) - 15 g
  • Coriander powder - ½ tsp
  • Red chilli powder - ½ tsp
  • Turmeric powder -  ½ tsp 
  • Ginger-garlic paste - 1 tsp
  • Oil - ½ tsp
  • Bay leaf - 1
  • Cumin seeds -  ½ tsp
  • Salt to taste
  • Lemon juice -  ½ tsp
  • Fresh coriander springs -  5-7 
Step 1 Grind together pumpkin, tomatoes, onions, coriander powder, red chilli powder, turmeric powder, ginger-garlic paste and 3-4 cups water to a smooth puree. Step 2 Heat oil in a nonstick pan, add bay leaf and cumin seeds, and when cumin changes culour, add the puree and salt and mix well. Cook on medium heat for 20 minutes. Step 3 Add chickpeas and cook till the mixture thickens. Add lemon juice and mix well. Step 4 Finely chop coriander springs, add to the pan and simmer for a minute. Step 5 Transfer into a serving bowl and serve hot.

Chana Pumpkin Sabzi - BY KHYATI RUPANI

10 FEB 2018
VIEWS 2306


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