Radish Channa Sabzi
Radish, as a vegetable, is used extensively in salads, paratha stuffing and sambhar. I got bored cooking radish in those styles and tried a gravy side dish to go with rotis. The outcome of channa (chickpeas) and radish together turned out to be an interesting and tasty protein combination. Radish is an excellent source of Vitamin C and is a healthy vegetable to include in your diet.
Recipe for Radish Channa Sabzi
Serves : 2-3
- 1 cup chickpeas, soaked overnight / minimum 8 hours [can use canned chickpeas also]
- 1 large onion, finely chopped
- 1 large tomato, finely chopped
- 1 long white radish, peeled and diced
- 1 tbsp ginger-garlic paste [optional]
- 1 tsp garam masala
- 2 tsp coriander powder
- 1/2 tsp turmeric
- 1 tsp cumin seeds
- 2 tbsp oil
- Salt to taste
- Coriander to garnish [optional]
- Drain the water from the soaked chickpeas. Pressure cook the chickpeas with 2.5 cups water for 3 whistles on medium flame. If you want them softer, cool a little longer.
- Heat oil in a pan and add cumin seeds.
- When they splutter, add the onions and cook till they are soft and transparent.
- Add the ginger-garlic paste along with salt, turmeric, coriander powder and garam masala and mix well.
- Add the radish pieces and stir well so that spices coat the radish. Cover the pan and let it cook for 4-5 minutes on a low flame.
- Add the tomatoes and cooked chickpeas at this stage. Taste and add salt if required. Stir the vegetables to combine.
- Cover the pan and cook until tomatoes are soft and mushy.
- Finally add 1.5 – 2 cups of water, cover the mixture with a lid and let it cook for 5 mins. Make the final adjustments for salt and gravy consistency at this stage.
- Garnish with coriander and serve hot.
- If you do not like the texture of chickpeas to be mushy, then add the chickpeas at the end.
- Monitor the water levels in the gravy while cooking. Add water and manage the heat to get the consistency of your choice.