Quick Channa Palav

Palav is full meals food and it is easy to do it and it can be one pot meal, quick meal or tasty meal. Palav is prepared in many ways. This time it is Channa /Kabooli Channa Palav and is very easy to prepare and serve.

 Good for sunday brunch, or for packing kids lunch box or even for picnics.
I have used cooked channa, (Use of cooked channa helps in softening the hard pods to quick little more and easy to digest), coriander leaves, carrots, handful of cashews, garam masala and chutney powder, little spices like cinnamon pieces, 3 to 4 cloves, a little bit of sonf /fennel seeds or Aniseeds, green chilly, grated ginger and grated coconut.
Channa /Kabooli Channa helps you to keep you fit and provides proteins and energy. It helps to keep your body warm.
Channa helps in keeping your bones strong and fit. Channa is full of fiber and anyone can eat and enjoy.
It is my own creation and love the taste and aroma of this Palav.
No Onion or Nor Garlic is used here. "Quick Channa Palav" is yummy to have, filling and easy to prepare.

Things Needed :

Cooked Kabooli Channa : 1 Bowl.
Raw Rice : 2 Cups. (I used Basumathi Rice)
Carrots : 2 to 3
Cashews : 1 Handful
Saffron : 2 to 3 Rakes
Ginger : 1 Tablespoon (Grated).
Spices :
Cinnamon : An inch
Cloves : 3 to 4
Sonf/Fennel Seeds/Aniseeds : 1/2 Teaspoon
Garam Masala : 1/2 Teaspoon
Chutney Powder : 1 Tablespoon
Green chilly : 2
Fresh grated coconut : 2 Tablespoons
Coriander leaves : 1 Handful
Ghee : 2 To 3 Tablespoons
Cooking Oil : 1Tablespoon
Salt : As required

Method :

1. Wash and cut carrots and keep it aside. Wash and slit green chilly.
2. Wash rice and drain the water completely and keep it aside. ( At least 10 minutes before you prepare Palavu).

3. Wash and grate ginger and keep it aside.
4. Wash and cut coriander leaves and cut into small pieces. Grate coconut and keep it aside.

5. Now keep a pan/pressure cooker on the fire and heat.
6. Add oil and 1 tbs of ghee. Add sonf, cinnamon, cloves and fry for 10 seconds.

7. Add carrots, cooked channa, grated ginger, slit chilly and fry nicely for 1 minute.

8. Add cashews and fry till they turn slightly brown.
9. Add garam masala, chutney powder and stir just once or twice.

10. Add  rice and stir nicely for 2 to 3 minutes.

11. Add 4 cups of water and mix all the ingredients well.
12. Add  grated coconut, saffron and required salt.

13. Add cut coriander leaves close the lid and cook. Put weight after 2 minutes.

14. Cook for 6 to 8 minutes. Put off the fire and let the pressure come down.

15. Open the lid, add remaining ghee and mix it well. Shift the delicious palav to a serving dish.

16. Serve with your choice of Raitha. We had it with carrot raitha

Note : 

Any brand of Basumathi rice is optional. Use of Sona masoori is also useful. Use little more water if you use Sona Masoori Rice. Use of steamed rice gives different taste. Use of green chilly is optional.
Use of curry leaves chutney pudi adds to the taste. (Optional).
40 minutes

Serves : 3 to 4 .

Kabooli Channa - Mango Rice

Kabooli Channa - Mango Rice is a simple Rice dish. It is just like a variety of Rice dish and good to have it for lunch/dinner.

It was a lunch party for our family. A sort of get together. I prepared this Kabooli - Mango Rice and other traditional dishes like Potato curd curry, Sambar, Rasam and other dishes. It was typical South Canara dishes and we did enjoy eating together.
Kabooli Channa - Mango Tokku can be prepared for lunch, dinner, party time, one dish, kitty party time.

Let us see the recipe Now :
All you need is to soak kabooli channa over night and next morning, use pressure cooker to cook Channa. Let it be soft. It takes 8 to 10 minutes to cook nicely. Once it is cooled we can use them.
As I said it is simple Rice dish and you can prepare it quickly, if you have already cooked channa dal and plain rice.
NO ONION OR NO GARLIC RECIPE....
Ingredients :

Cooked Raw Rice : 2  Cups
Boiled Kabooli Channa : 1 Cup
Mango Tokku / Lemon Extract / One lemon : : 1 Tablespoon
Oil : 2 to 3 Tablespoons
Ghee : 2 Tablespoons
Green chilly : 2
Grated Ginger : 1 Tablespoon
Fresh grated coconut : 1 Cup
Salt : As Required

Method : 

1. Take a big pan and keep it on the fire. Add oil.
2. Add mustard seeds, urid dal and let mustard seeds splutter.
3. Add slit green chilly, mango tokku fry for a minute.

4. Add curry leaves and cooked channa. Mix it nicely and stir for a minute.

5. Add cooked rice, required salt and mix it well and cook on low flame. Add  a tablespoon of ghee.

6. Add grated coconut and mix it. Shift it to a serving dish.

7. Serve with a cup of curd or as you wish.

8. I prepared this Kabooli Channa - Mango Rice for our family get together lunch.

Note :

You can add fried cashews or ground nuts while mixing. Adding ghee and coconut adds to the taste.You can also use powdered tamarind or lemon extract instead of Mango tokku. Add lemon extract, just before adding coconut
Time : 20 Minutes. 

Serves : 3 to 4 

Kabooli Channa - Potato Curry

Kabooli Chenna or White Channa is one of the pod comes in handy when you boil it and store in freezer. I do cook kabooli channa, freeze and use it whenever I need it. It is not that I keep this cooked channa for months together. I do use it regularly at least once in 20 days and use the frozen ones as early as posssible. The above said Kabooli Channa Curry is such  one of it. 

Poori - channa goes hand in hand. Channa helps you keep your tummy full for a long time. It has all the minerals and vitamins you need for a day. It is protein rich, fiber rich and full of carbs.

I have used Kabooli channa, tomatoes, aloo/potatoes and some spices which are easily available at home.

No Onion or No Garlic is used in this Kabooli Channa Curry

Let us see the recipe Now :

Things Needed :

Kabooli Channa : 1 Big Cup ( Cooked )

Potatoes : 2

Curry Leaves : 1 Handful

Coriander leaves : 2 to 3 Tablespoons

Tomatoes : 2 to 3 

To Add : 

Lemon : 1 Lemon extract

Salt : As required 

Dry Methi leaves/kasori methi  :  2 Tablespoons

Rasam Powder : 2 Tablespoons

Jeera Powder : 1/2 Teaspoon

Garam Masala Powder : 1/2 Teaspoon

Ginger : An inch 

Seasoning :

Cooking Oil : 2 Tablespoons

Jeera /Cumin Seeds : 1 Teaspoon

Methi Seeds : 1/4 Teaspoon

Green Chilly : 2 

Curry Leaves : 1 Handful

Method :

1. Wash and cut potatoes into small pieces. (Peel off its outer layer). 

2. Wash and cut tomatoes, curry leaves and slit green chilly.

3. Wash and peel off outer layer of ginger, wash it again and grate it. Keep it aside.

4. Keep a pan on the fire and heat. Add oil and let it get hot. Add jeera/cumin seeds. Add slit chilly.5. Fry for 10 seconds, add cut potatoes and fry nicely for 2 minutes. Add a cup of water and cook.

5. Add tomatoes, grated ginger, when the potatoes turn soft. Mix it well. Add cooked Kabooli Channa.

6. Add salt and a pinch of turmeric powder. Mix it well and cook for 2 minutes.

7. Add rasam powder, jeera powder and garam masala.

 Let the curry boil for 3 to 4 minutes.Add Kasori Methi / Dry Methi Leaves.

8. Add a teaspoon of butter on the top and let it get melt. Add lemon extract.  Mix it well and put off the fire.

9. Shift Kabooli Channa Curry to a serving dish and serve.

10. We had Kabooli Channa Curry with Hot Pooris.

Note :

Cook potatoes till they turn soft. Soak kabooli channa for  5 to 6 hours before you cook. Adding any spice is your choice. You can use any brand of channa masala, pav bhaji masala or simple chilly powder. I have added home prepared rasam powder and garam masala.  Adding methi seeds helps to digest the food well. It reduces the cholesterol level in the food and is fiber rich.

Time : 30 Minutes.

Serves : 3 to 4 .