CHANA-METHI PULAV & ALU/SHAKARKANDI RAITA
Nutrition with Vibha
March 28, 2025
super easy
Alu/Shakarkandi Raita
Ingredients
- 1½ cup Boiled potato /Sweet potato peeled, cubed
- 2 cups Curds- 2 cups
- 2 Dry Red chilies broken
- ½ tsp Cumin seeds
- Hing- few pinches
- ½ tsp Roasted jeera powder
- ½ tsp Rock salt
- Salt- to taste only if required
- 1 tsp Sugar
- 2 tsp Mint leaves shredded, for garnish
- 2 tsp Oil/ ghee
Instructions
- Pressure cook the potato or sweet-potato adding some salt till done
- Peel, cut into cubes and keep aside
- Blend the curds adding the rock-salt, roasted jeera powder and sugar and refrigerate, if curds is too thick you may mix in a little cold milk
- Heat oil/ghee in a non-stick pan, add the whole jeera, broken dry red chili pieces, hing and mix in the cubed potato/ sweet potato
- Toss well, if needed add some salt and mix well, put off the flame and cool thoroughly
- Mix the cooled potato mixture
- Adjust the seasonings as per taste, transfer into a serving bowl, garnish with shredded mint leaves, serve cooled.
Notes
NUTRIENT VALUES PER SERVING
| Energy | 150 kcal |
| Carbohydrate | 18.1 g |
| Protein | 3.75 g |
| Fat | 3.6 g |
| Calcium | 149 mg |
| Iron | 0.20 mg |
| Total Fiber | 0.45 g |
| Soluble Fiber | 0 g |
Chana Methi Pulav
Ingredients
- 1 cup Kabuli Chana previously soaked and boiled
- 1 cup Rice
- 1 cup Methi Leaves cleaned, washed
- 2 medium Onion sliced
- ½ cup Curds
- 2 tsp Ginger+ Garlic+ Green chili paste
- 1 big Star Anise
- 1 Black cardamom
- 1 stick Cinnamon
- 4 nos, Cloves
- 1 nos. Bay Leaf
- 3-4 Dry red chilies, broken
- ½ tsp Jeera
- ½ tsp Sauf
- ½ tsp Haldi powder
- ½-¾ tsp Garam masala
- 1 tsp Sugar
- 1 tbsp Oil
- 2 tsp Ghee
- Salt-to taste
Instructions
- Pressure cook the kabuli chana adding a little salt, till just done, do not over-cook
- Soak the rice in water for 10-15 minutes, drain well and keep aside
- Heat oil in a thick bottom deep pan, add all the whole spices followed by sliced onions
- Saute till the onions turn golden, add the ginger garlic and green chili paste, saute for two minutes, then add the washed and chopped Methi leaves
- Saute for 3-4 minutes, add the Kabuli chana, followed by Haldi powder and beaten curds
- Saute for a few minutes till the curds is all blended well into the chana and masala, add the drained rice and garam-masala powder
- Add the salt and sugar, mix well, add 3 ¾ cup of warm water, put a tight-fitting lid, cook on a very low flame.
- Check the doneness of rice after 7-8 minutes, sprinkle a little water if needed
- When done, add 2 teaspoons of ghee, mix well
- Serve hot garnished with fried onion barista if desired, and curds or raita of your choice.
Notes
NUTRIENT VALUES PER SERVING
| Energy | 265 kcal |
| Carbohydrate | 34.7 g |
| Protein | 7.2 g |
| Fat | 6.8 g |
| Calcium | 30 mg |
| Iron | 0.78 mg |
| Total Fiber | 2.2 g |
| Soluble Fiber | 0.2 g |
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