Kala Chana Mithaas Liye Recipe (Chickpeas & Lotus seed In Date Curry)
A sweet curry made with a black chickpeas, dates and lotus seeds which are cooked in a creamy gravy.
Kala Chana Mithaas Liye Recipe (Chickpeas & Lotus seed in Date Curry) is a sweet curry that is prepared especially in Dham which is a traditional feast celebrated in Himachal. The chana is cooked in a creamy date curry which has a sweet flavor and also has lotus seed puffs for an extra crunch. Himachal cuisine is very simple cooking and they keep the cooking also very simple.
Serve the Kala Chana Mithaas Liye Recipe along with Bengali Luchi or phulka with subzi by the side to enjoy your everyday lunch.
If you are looking for more Kala Chana Recipe here are some :
5 M
20 M
25 M
4 Servings
Ingredients
- 1 cup Kala Chana (Black Chickpeas) , soaked for overnight
- 1/2 cup Phool Makhana (Lotus Seeds)
- 8 Dates , pitted
- 1 teaspoon Raisins
- 1/2 cup Fresh cream
- 1 Bay leaf (tej patta)
- 1 inch Cinnamon Stick (Dalchini)
- 2 teaspoons Coriander Powder (Dhania)
- 1 teaspoon Red chilli powder
- 1/2 teaspoon Fennel seeds (Saunf)
- 1/4 teaspoon Turmeric powder (Haldi)
- Salt , to taste
How to make Kala Chana Mithaas Liye Recipe (Chickpeas & Lotus seed In Date Curry)
To begin making the Kala Chana Mithaas Liye Recipe (Chickpeas & Lotus seed in Date Curry), soak the kala channa in water for overnight.
Pressure cook the kala chana with bay leaf and water for about 4 whistle.
Heat a kadai with oil, add cloves, cinnamon stick, and fry them for about 10 seconds.
Add cooked kala chana along with spice powders and cook till the raw smell goes away.
Add the pitted dates and cream and bring it to a boil. Check for salt and adjust accordingly.
Before serving add the lotus seeds and serve.
Serve the Kala Chana Mithaas Liye Recipe along with Bengali Luchi or phulka with subzi by the side to enjoy your everyday lunch.
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