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Lunch platter
Lunch platter

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We hope you got insight from reading it, now let’s go back to lunch platter recipe. You can cook lunch platter using 37 ingredients and 12 steps. Here is how you do that.

The ingredients needed to cook Lunch platter:
  1. Take Black Chana rassa
  2. You need 1/2 cup Dried Black Chickpeas
  3. Prepare 3 tbsp Oil
  4. Get 1/4 tsp Hing
  5. You need 1 tsp Zeera
  6. Get 1/4 tsp Methi seeds Crushed
  7. Provide 1/2 cup Onion Chopped
  8. Get 2 Green chilli Slit into half
  9. Use 1/2 cup Tomato Grated
  10. Prepare 1 tsp Coriander powder
  11. Prepare 1/2 tsp Turmeric powder
  12. Take 1 tsp Red chilli powder
  13. Prepare 1/2 tsp Garam Masala powder
  14. You need 1/2 cup Curd
  15. Provide 2 tbsp Fresh coriander Chopped
  16. Prepare 1 cup Palak poori pureed spinach (Washed, rinsed and pureed spinach)
  17. Provide 1.5 cup whole wheat flour
  18. Use to taste Salt
  19. Provide 2 pinches ajwain
  20. You need 2 tbsp oil for kneading
  21. Get as needed Oil for frying
  22. Use Lahsoon ki kali ki sabzi
  23. Provide 1/2 cup garlic cloves
  24. Provide 1 onion chopped
  25. Take 1 tomato- chopped or pureed
  26. Take 1 tbsp tamarind paste
  27. Provide 1/4 tsp urad daal
  28. Provide 1/4 tsp mustard seeds
  29. Provide 1/2 tsp turmeric powder
  30. Take 1 tsp coriander powder
  31. Use 1/2 tsp red chilli powder
  32. Provide to taste Sali
  33. You need 2 green chilies
  34. Prepare 5-6 curry leaves (optional)
  35. Use 1/4 tsp cumin and fenugreek powder
  36. Provide 1 tsp jaggery
  37. Prepare 1/4 tsp garam masala powder
Steps to make Lunch platter:
  1. Wash the chana and soak them in water for 5-6 hours. - Drain the water and add the chana in a pressure cooker along with 2 cups of water and 2 tsp salt. - Pressure cook until they are cooked.
  2. Heat oil in a pan. - Once the oil is hot, add hing, zeera and methi seeds and let them crackle for a few seconds. - Add onion and green chilli and all the Masalas and fry until golden brown.
  3. Add curd and tomato and cook for 2-3 minutes or until oil starts to separate from the sides. - Add boiled Chana (without the water)
  4. Let the Masalas get coated nicely over Chana so cook for 10-12 minutes - Add the reserved Chana water - Add more water if required to adjust the consistency.
  5. One can put them back in the pressure cooker and cook fr 2-3 whistles more so that everything gets blended well. - Garnish with fresh coriander. - Serve hot.
  6. Lahsun ki kali ki sabzi - - Take a pan - Add oil and mustard seeds - Let them crackle - Then add urad daal - Let it be brown nicely
  7. Add garlic cloves(whole) - Sauté for sometime - Add chopped onions- let them be pink slightly
  8. Add curry leaves and green chilies whole or chopped - Sauté for 2 minutes
  9. Now add all the Masalas and stir - Add chopped or puréed tomato - Add tamarind pulp and little water - Cover the lid and let it cook - Add jaggery - Once melted curry is ready
  10. For Palak Poori - Oil for frying - Water Fr kneading the dough - Method - Take all the ingredients in a bowl but add water gradually to knead a tight dough
  11. Take oil in a wok and heat it up - - Pinch the dough and make small balls - Roll them out and fry in hot oil - Take out when crispy from both the sides.
  12. Enjoy hot platter

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