Dahi chane ki sabzi | How to make Dahi chane ki sabzi

By Mehjabeen Rahman  |  25th Apr 2017  |  
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  • Dahi chane ki sabzi, How to make Dahi chane ki sabzi
Dahi chane ki sabziby Mehjabeen Rahman
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About Dahi chane ki sabzi Recipe

'Dahi chane ki sabzi' is a dish prepared red in the dry desert areas of Rajasthan where vegetation is very rare. It is usually served with roti or rice.

Dahi chane ki sabzi, a deliciously finger licking recipe to treat your family and friends. This recipe of Dahi chane ki sabzi by Mehjabeen Rahman will definitely help you in its preparation. The Dahi chane ki sabzi can be prepared within 10 minutes. The time taken for cooking Dahi chane ki sabzi is 5 minutes. With such flavoursome ingredients, the dish tastes superb! This recipe is appropriate to serve 2 people. The recipe details out how to make Dahi chane ki sabzi step by step. The detailed explanation makes Dahi chane ki sabzi so simple and easy that even beginners can try it out. The recipe for Dahi chane ki sabzi can be tweaked in a lot of ways to make it more interesting. So, the next time you have a party at home do not forget to check out the recipe of Dahi chane ki sabzi from BetterButter.

Dahi chane ki sabzi

Ingredients to make Dahi chane ki sabzi

  • 1 cup soaked and boiled kala chana (brown chickpeas)
  • 3/4 cup curd
  • 1 tablespoon besan (Bengal gram flour)
  • 1/2 teaspoon cumin seeds
  • 1/4 teaspoon mustard seeds
  • 1/4 teaspoon ajwain
  • 1/4 teaspoon turmeric powder
  • 1/2 teaspoon coriander powder
  • Pinch of red chill powder
  • Chopped green chillies as per spiciness
  • salt to taste
  • oil 2 teaspoons

How to make Dahi chane ki sabzi

  1. First beat the curd in a bowl till creamy
  2. Add in the besan and beat again without forming any lumps
  3. Now heat oil in kadhai and add the mustard seeds. Let it splutter
  4. Add in the cumin seeds and let it crackle.
  5. Finally add the ajwain.
  6. Now add the boiled chana and powdered masalas and mix
  7. Now add the besan curd mixture and stir continuously to avoid lumps.
  8. Add salt to taste
  9. Turn off heat, sprinkle some ajwain. Garnish with fresh red chill. Serve hot. Goes well with roti and rice too.

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