( 2-4 servings depending on serving size)
sponge guards 400 gm
onion 200 gm
split chickpeas (chana daal) 100-150 gm
green chillies 3-4 or as much you like
finely chopped ginger 2 tsp(optional)
cumin seeds 2 tsp
turmeric powder 2 tsp
salt to taste
mustard oil 1 tbsp
Soak the chana daal for 15 minutes or till you clean and chop the vegetables.
Slice the onions and the green chillies ...
Peel and slice the sponge guard too.
Heat oil in a kadai and throw in the cumin seeds. Wait till the cumin splutters and then add the chopped ginger (if using) , the green chillies and as soon as the green chilly wriggles, tip in the sliced onions too....
In the meanwhile microwave the soaked chana daal for 5 minutes or boil in a pan on the other burner.
Fry the onions till they turn lightly pink and a bit shiny...adding salt makes it quicker.
Now add the partly cooked chana daal...
Mix well and add the turmeric powder and salt to taste ...
Add the sliced sponge guards too and mix well .
Cover and cook on low flame till the sponge guards release water and the slices becomes limp and mushy. The chana daal will be done by this time too.
Some people like the sponge guard completely mushed up and the soupy gravy dried up too , but i like the sponge guard greenish and holding their shape . They retain their unique flavor better this way .
This curry is very mildly hot as the green chillies and ginger just give a hint of heat to the otherwise sweetish curry. Sponge guards and onions both lend a nice sweet taste to this curry. The chana daal complements the sweetness well and makes the curry suitable plain boiled rice....recipe for a simple frugal meal.
The curry will be liked with chapatis or parathas too and i usually make a kadai full of this curry so that i can enjoy it with rice and roti both.
How many of you have grown up eating this tori chana daal ki subzi or nenua chana daal ki subzi as it is called in the eastern parts of Uttar pradesh.