Dahi channe ki sabji

Dahi Channe Ki Sabji is a creamy and mildly spiced chickpea curry cooked in a yogurt-based gravy. The dish combines protein-rich chickpeas with tangy yogurt, creating a delicious and hearty meal ideal for lunch or dinner

For a Serving Size of Two:

Ingredients:

• 1 cup boiled chickpeas (about 200 grams)
• 1 cup yogurt (about 240 ml), whisked
• 1 tablespoon gram flour (besan)
• 1 medium onion, finely chopped (about 100 grams)
• 1 medium tomato, finely chopped (about 100 grams)
• 1 green chili, slit
• 1/2 teaspoon cumin seeds
• 1/2 teaspoon mustard seeds
• 1/4 teaspoon turmeric powder
• 1/2 teaspoon red chili powder
• 1/2 teaspoon coriander powder
• 1/4 teaspoon garam masala
• Salt to taste
• 1 tablespoon oil
• Fresh coriander leaves for garnish

Procedure:

• In a bowl, mix the whisked yogurt with gram flour to prevent curdling. Set aside.
• In a pan, heat oil over medium heat. Add cumin seeds and mustard seeds; let them splutter.
• Add chopped onions and sauté until they turn golden brown. Add the green chili and cook briefly.
• Add chopped tomatoes, turmeric powder, red chili powder, and coriander powder. Cook until the tomatoes are soft and the oil starts to separate.
• Stir in the yogurt and gram flour mixture, mixing continuously to avoid curdling. Cook for 2-3 minutes until the yogurt is well incorporated.
• Add the boiled chickpeas and salt. Stir well and let the mixture simmer for 5-7 minutes, allowing the flavors to meld.
• Add garam masala and cook for another minute. Garnish with fresh coriander leaves.
• Serve hot with roti, paratha, or rice.

Nutritional Benefits:

• Calories: 488 kcal
• Protein: 30.7 g
• Carbohydrates: 3.3 g
• Fat: 39.3 g