Kala Chana Mithaas Liye Recipe (Chickpeas & Lotus seed In Date Curry)
A vegetarian Himachal recipe with kala chana (brown chickpeas) - soaked for overnight, phool makhana (lotus seeds), dates - pitted. Ready in 25 min, serves 4.
Curated byKavya Sharma🇮🇳
Instructions
8 steps- 1
To begin making the Kala Chana Mithaas Liye Recipe (Chickpeas & Lotus seed in Date Curry), soak the kala channa in water for overnight
kala chana (brown chickpeas) - soaked for overnight(1 cup) - 2
Pressure cook the kala chana with bay leaf and water for about 4 whistle
kala chana (brown chickpeas) - soaked for overnight(1 cup)bay leaf (tej patta)(1) - 3
Heat a kadai with oil, add cloves, cinnamon stick, and fry them for about 10 seconds
inch cinnamon stick (dalchini)(1) - 4
Add cooked kala chana along with spice powders and cook till the raw smell goes away
kala chana (brown chickpeas) - soaked for overnight(1 cup)teaspoons coriander powder (dhania)(2)red chilli powder(1 teaspoon)turmeric powder (haldi)(1/4 teaspoon) - 5
Add the pitted dates and cream and bring it to a boil
dates - pitted(8)fresh cream(1/2 cup) - 6
Check for salt and adjust accordingly
salt - to taste - 7
Before serving add the lotus seeds and serve
fennel seeds (saunf)(1/2 teaspoon) - 8
Serve the Kala Chana Mithaas Liye Recipe along with Bengali Luchi or phulka with subzi by the side to enjoy your everyday lunch
kala chana (brown chickpeas) - soaked for overnight(1 cup)
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Kala Chana Mithaas Liye Recipe (Chickpeas & Lotus seed In Date Curry)
A vegetarian Himachal recipe with kala chana (brown chickpeas) - soaked for overnight, phool makhana (lotus seeds), dates - pitted. Ready in 25 min, serves 4.
Curated byKavya Sharma🇮🇳
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Directions
8 steps- 1
To begin making the Kala Chana Mithaas Liye Recipe (Chickpeas & Lotus seed in Date Curry), soak the kala channa in water for overnight
kala chana (brown chickpeas) - soaked for overnight(1 cup) - 2
Pressure cook the kala chana with bay leaf and water for about 4 whistle
kala chana (brown chickpeas) - soaked for overnight(1 cup)bay leaf (tej patta)(1) - 3
Heat a kadai with oil, add cloves, cinnamon stick, and fry them for about 10 seconds
inch cinnamon stick (dalchini)(1) - 4
Add cooked kala chana along with spice powders and cook till the raw smell goes away
kala chana (brown chickpeas) - soaked for overnight(1 cup)teaspoons coriander powder (dhania)(2)red chilli powder(1 teaspoon)turmeric powder (haldi)(1/4 teaspoon) - 5
Add the pitted dates and cream and bring it to a boil
dates - pitted(8)fresh cream(1/2 cup) - 6
Check for salt and adjust accordingly
salt - to taste - 7
Before serving add the lotus seeds and serve
fennel seeds (saunf)(1/2 teaspoon) - 8
Serve the Kala Chana Mithaas Liye Recipe along with Bengali Luchi or phulka with subzi by the side to enjoy your everyday lunch
kala chana (brown chickpeas) - soaked for overnight(1 cup)
Rate this recipe
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