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Kala Chana Gravy

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)12292.0201
Energy (kCal)227270.9586
Carbohydrates (g)37833.0077
Total fats (g)3650.3179
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Soak Chana for 8 to 10 hours. Wash under tap water. Keep it for boiling in a pressure cooker in 4 to 5 cups of water. Add salt, red pepper,onion,garlic,gingercriander powder and turmeric powder. Close lid and cook for 45 minutes after the pressure builds in the cooker. | 2. when chana is done then evaporate water. | 3. and add tomatoes and oil and stir almost 5 minc. | 4. now add 3-4 cup water and bring a boil. and leave it for 20 minutes. | 5. now cheeck the gravy and add coriander leaves and serve with rice or roties. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    chickpea 200 226686.6567 37751.1244 12275.8621 3622.1889
    onion 1 chopped 64.0 14.944 1.76 0.16
    garlic 10 cloves 44.7 9.918 1.9080000000000001 0.15
    ginger 10 sliced 16.0 3.554 0.364 0.15
    salt - - - -
    red pepper - - - -
    turmeric powder 1/4 teaspoon - - - -
    coriander powder 1/2 teaspoon 2.682 0.4949 0.1113 0.1599
    tomato 2 cubed 232.2039 52.898999999999994 11.9004 2.0318
    oil 2 tablespoons 224.25599999999997 0.0 0.0717 25.4669
    coriander leaf 2 tablespoons chopped 0.46 0.0734 0.0426 0.0104

    - Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.



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