Kanda Bhaaji Channa Dal Sabzi Recipe
Kanda Bhaaji is something new to me and I am sure it must be same to most of you, my MIL planted kanda bhaaji in our small garden and it's nourishing so well that this time I got to eat kanda bhaaji, I don't know what's it's called in English yet so I can't let you guys know google baba is not helping either so until I find what's in called in English we going to call it Kanda Bhaaji only..
By Kanda Bhaaji it's not spring onion as it's also called kanda bhaaji in some places, in our home it's made in very easy way along with channa dal and just a simple tempering our kanda bhaaji is ready, it's more like the kootu you can say.
Below is the picture of kaanda bhaaji you can see how it's looks, if any of you this leaves by any other name then do share with me.
This Bhaaji can be cooked with Arhar dal/toor dal (pigeon peas) instead of chana dal (black gram) too but it's taste better with channa dal and don't add extra things in tempering like onion, tomato etc just simple garlic and dry red chili does the trick. You only have to saute garlic really well so oil get infused with garlic flavors that's all. So here it a quick, easy and simple kanda bhaji channa dal saag for you.
By Kanda Bhaaji it's not spring onion as it's also called kanda bhaaji in some places, in our home it's made in very easy way along with channa dal and just a simple tempering our kanda bhaaji is ready, it's more like the kootu you can say.
Below is the picture of kaanda bhaaji you can see how it's looks, if any of you this leaves by any other name then do share with me.
This Bhaaji can be cooked with Arhar dal/toor dal (pigeon peas) instead of chana dal (black gram) too but it's taste better with channa dal and don't add extra things in tempering like onion, tomato etc just simple garlic and dry red chili does the trick. You only have to saute garlic really well so oil get infused with garlic flavors that's all. So here it a quick, easy and simple kanda bhaji channa dal saag for you.
Kanda Bhaaji with Channa Dal Recipe
Kanda Bhaaji cooked with channa dal tempered with garlic, dry chili for a quick sid dish with steamed rice.| Author: | Priti | Category: | Main Course | Cuisine: | North Indian | |
| Prep Time: | Cook Time: | Total Time: | ||||
| Serves: | 4-5 | |||||
Ingredients:
- 4 Cups - Kanda Bhaaji
- 1/2 Cup - Channa Dal For Tempering
- 2 tsp - Oil
- 1 tsp - Cumin Seeds
- 1/2 tbsp - Minced Garlic
- 5-6 - Dry Red Chili
- To Taste - Salt
Method:
- Soak channa dal for 30 minutes and meanwhile clean kanda bhaaji. Pressure cook dal, bhaji with 2 cups water for 4-5 whistles. Once pressure released mix cooked dal with bhaaji.
- Heat oil in a wok add minced garlic and saute until golden brown. Add cumin seeds, dry red chilli and allow to splutter.
- Add cooked dal with bhaji and water that's left in cooker after cooking, add salt mix and cook in medium flame for 8-10 minutes or until all the water evaporates, stir in intervals.
This simple bhaaji taste delicious and works great with steamed rice.
Sweet potato leave is called kanda bhaaji
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