Cost per serving $0.90 view details
- 1/2 cup dried chana, swilled under a running tape until water runs clear.
- 1 medium-large pineapple, cut into cubes.
- 2 large tomatoes, cut into 1/2 inch cubes.
- 4 teaspoons Sambhar Masala*recipe below (or garam masala, if you don't have any sambhar)
- 1 1/2 teaspoons salt
- 1 teaspoon aseofetida
- 15 curry leaves
- 2 tablespoons vegetable oil
- 2 teaspoons black mustard seeds
- 2 teaspoons cumin seeds
- 4 dried or fresh red chillies,chopped
- 1can gungo beans or chick peas.
- 1. Place the chana in a saucepan and cover with plenty of water. Bring to the boil, and simmer for 30 minutes, removing the white foam from the top of the liquid.
- 2. In the meantime, combine pineapple, tomato, masala, salt, aseofetida, chillies and curry leaves in a large pan. Add 3cups of water.Bring to the boil, then simmer uncovered, stirring occasionally, for 10-15 minutes.
- 3. Once the chana is cooked, transfer 3 tablespoons to the pineapple mix, drain the rest and put it in a blender. Blend until smooth -you may have to add some water to get it to blend well. You want the result to be a thick paste.
- 4. Heat a small frying pan and add the oil. Once oil is hot, add mustard seeds, and cover until they pop. Remove from heat and add the cumin seeds, they will turn a reddish brown. Add this and the paste to the pineapple mixture
- 4. Add the paste to the pineapple mixture.
- 5. Serve and enjoy!
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|Amount Per Serving||%DV|
|Serving Size 207g|
|Recipe makes 4 servings|
|Calories from Fat 78||35%|
|Total Fat 8.96g||11%|
|Saturated Fat 0.71g||3%|
|Trans Fat 0.18g|
|Total Carbs 29.72g||8%|
|Dietary Fiber 6.3g||21%|