Channa Noodle Salad

Ingredients
1 cup kabuli channa
(soaked, overnight)
1 cup maggie or other noodles
1 large onion, finely chopped
1 capsicum finely chopped
1 yellow or red sweet bell pepper
1 tsp. olive or salad oil
1 tbsp. any oil
1 tbsp. coriander finely
chopped
1 tbsp. vinegar
1 green chilli finely
chopped
1 tsp. sugar ground
tsp. black salt

Method
Make a dressing by mixing olive oil, vinegar.
Add chillies, salt, black salt, sugar, mix well.
Cut bell pepper in fine long strips.
Pressurecook channa, drain, keep aside to cool.
Crush noodles coarsely. Boil plenty of water, add salt.
Put noodles and 1 tbsp. oil, cook till noodles are done but not mushy.
Pour into colander, once water is drained, allow to
cool in large plate.
When noodles and channa are cold, add all other ingredients.
Add dressing, chill and serve, garnished with coriander, and bell pepper.

Black Eyed Beans Savoury Rice

Ingredients
1 1/2 cups long grain rice washed & soaked 30 minutes
1/2 cup black eyed beans soaked overnight
1 onion finely chopped
1 tomato finely chopped
1/2 tsp. sambhar masala
1 tsp. red chilli powder
1/4 tsp. turmeric powder
1 stalk curry leaves
2 whole red chillies
1 tbsp. coriander finely chopped
1/2 tsp. each cumin seeds, mustard seeds, urad dal
1 tsp. lemon juice
3 tbsp. oil
salt to taste

Method
Pressure cook black-eyed beans till tender. Drain, keep aside.
Boil rice till each grain is separate. Drain, cool, keep aside.
In a heavy sauce pan, heat oil, add seeds and urad dal.
Allow to splutter, add curry leaves, whole chilli, stir.
Add onions, cook till light pink and tender.
Add all masalas, beans, salt, lemon juice, tomatoes, stir.
Add rice and stir gently with a spatula, till the gravy coats rice evenly.
Cover and simmer for 2-3 minutes till hot.
Garnish with chopped coriander. Serve piping hot

Bombay Misal Pav

Ingredients
For poha:

1 cup poha (flaked or beaten rice)
1 tbsp. peanuts
1/8 tsp. turmeric powder
salt to taste
lemon to taste
1 tbsp. oil

For misal:

1 cup small variety matki (brown variety of kidney bean) (soak overnight)
2 med. potatoes boiled
1/2 tsp. black maharashtrian masala
1/2 tsp. garam masala
1 tsp. red chilli powder
salt to taste
1 tsp. crushed garlic
1 tsp. crushed ginger
2 tsp. lemon juice
3 tbsp. oil
4 cups water

To serve:

1 cup indian farsan mixture (chivda)
1 cup onions finely chopped
2 tbsp. coriander finely chopped
1 lemon cut into bits
10 slices of plain bread

Method

For poha:

1.Wash drain and allow the poha to soften for 15 minutes.
2. Lightly fluff up with fingers to separate grains.
3. Heat oil in a saucepan, add peanuts and brown on low.
4. Add poha, salt, turmeric and stir gently.
5. Cover and allow to heat well. Stir once in between.
6. Add lemon, and toss to spread evenly. Keep aside.

For misal:

1.Chop potatoes into big pieces.
2. Wash, drain matki.
3. Boil the matki in plenty of water, till tender, but do not allow seed to burst.
4. Drain and keep aside.
5. In one cup water, make paste of all masalas.
6. Heat oil in a large, deep saucepan, add ginger garlic and stirfry for 1 minute.
7. Add masala paste and mix well. Add potatoes.
8. Stirfry till oil separates. Add boiled drained matki.
9. Add remaining 3 cups water. Allow to boil.
10. Simmer on low for 10- 15 minutes till oil forms layer on top.
11.Add salt, lemon juice, and check seasoning, adjusting as required.

To serve:

1. In individual serving bowls, place a tbsp. of poha on bottom.
2. Spread a tbsp. of farsan over it.
3. Pour a ladle full of misal (stir while taking) over it.
4. Garnish with chopped onion, coriander, and a piece of lemon.
5. Serve hot with slices of plain bread.

Making time:45 minutes (excluding soaking time)
Makes: 5 servings
Shelflife: Misal may be frozen and reused after thawing.

Channa In Tomato And Curds

Ingredients
6 tomatoes firm, red
1 cup channa, soaked overnight
(pressurecooked, drained)
2 tbsp. channa dal
salt to taste
1 tsp. each ginger and garlic grated
1 green chilli finely chopped
1 tsp. red chilli powder
1 tsp. cumin powder
1/4 tsp. turmeric powder
1/2 tsp. black pepper powder
1/2 tsp. garam masala powder
1/2 tsp. amchoor (dried mango) powder
2-3 pinches clove-cinnamon masala

For garnishing:
1 cup fresh beaten curds
1 tbsp. coriander finely
chopped
1 tbsp. tamarind chutney
1 tsp. green chutney
1 onion finely chopped
1 tbsp. fine sev
cumin powder
salt to taste
1 tbsp. oil

Method
1. Snip off tomatoes from the base end, with a sharp horizontal stroke Snip off a similar but
smaller piece, from other end, to make it stand erect.
2. Carefully deseed, remove all juice, stand hollow tomatoes aside. Heat half tbsp. oil, add
gingergarlic, cored tomato juice and seeds.
3. Simmer for 2-3 minutes, add all masalas, Mix well, add channa, simmer till liquid is absorbed.
4. Fill tomatoes with this mixture, press down lightly. Bakein preheated oven or steam in colander for 2-3 minutes.
5. Place carefully in serving dish. Mix salt, cumin powder in curds. Pour curds over it, to cover tomatoes.
6. Drizzle both chutneys, chopped onion, sev and coriander for garnishing. Serve hot or cold. 7. Makes a lovely light evening meal accompaniment.

Channa Chatpat Chaat

Ingredients
1 cup kabuli channa (soaked overnight, cooked & drained)
1 potato, boiled, peeled, finely chopped
1/2 cup peanuts, shelled, boiled, drained
1 onion finely chopped
1 tomato finely chopped
1 sprig spring onion finely chopped
lemon juice to taste
1 tbsp. coriander leaves finely chopped
1 cup cornflakes
1 tsp. green all purpose chutney (refer recipe)
1 tbsp. tamarind chutney (refer recipe)
salt to taste

Method
Mix in all ingredients, except coriander, cornflakes.
Just before serving, toss both in.
Mix well, serve while cornflakes are still crunchy.
Serve immediately

Hummus

Ingredients:
2 cups white chickpeas (soaked in water overnight)
3 tbsp. tahina (soaked Sesame seeds) paste
2 tbsp. lemon juice
1 tsp. garlic grated
salt to taste

Method:
1. Pressure cook peas till tender, drain saving liquid.
2. Cool and blend to a stiff paste, adding drained liquid as required.
3. Blend in tahina paste, lemon juice, salt, garlic, mix well.
4. Press into a mould, drizzle some olive oil.
5. Sprinkle with paprika and bake in preheated oven at 200C for 7-8 minutes.
6. Serve hot or cold with crisp triangles of bread, plain or flavoured butter, and chopped onions.
This is a variation of the traditional hummus.