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Add a photoTwo of my favourite flavours in Indian cuisine - sweet and sour - are combined to perfection in this dish.
Ingredients
- 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.
Directions
- 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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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 207g | |
| Recipe makes 4 servings | |
| Calories 221 | |
| Calories from Fat 78 | 35% |
| Total Fat 8.96g | 11% |
| Saturated Fat 0.71g | 3% |
| Trans Fat 0.18g | |
| Cholesterol 0mg | 0% |
| Sodium 1214mg | 51% |
| Potassium 420mg | 12% |
| Total Carbs 29.72g | 8% |
| Dietary Fiber 6.3g | 21% |
| Sugars 2.31g | 2% |
| Protein 6.9g | 11% |
