Chukandar Anar Dhokla (Beetroot Gram Flour Steamed Cake With Pomegranate Juice) | Iron Rich Breakfast

Chukandar Anar Dhokla is a regular besan dhokla recipe with an addition of beetroot and pomegranate juice. Beetroot is one my favorite vegetable and I never missed any chance to add beetroot to my cooking. They are rich in nutrients that help to boost your immune system and can produce new blood cells. This time I wanted to try beetroot with besan or chickpea flour and it came out very well.

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Super Healthy Breakfast

Some time back I shared Orangey Besan Dhokla with orange juice this time replaced orange juice with fresh pomegranate juice. It tastes delicious and sweet with no sugar added to this recipe.

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Fresh Pomegranate Juice

Ingredients:
For Dhokla:

Besan – 1 cup
Rava – 4 tbsp
Curd – 1/4 cup
Beetroot Puree* – 1 cup
Oil – 1 tsp
Eno – 1 tsp
Juice of one lemon
Finely chopped green chili – 1
Salt to taste

For Tempering:
Mustard seeds (small) – 1/2 tsp
Curry leaves – 5
Sesame seeds – 1 tbsp
Oil – 1/2 tbsp
Water – 1 & 1/2 cups
Finely chopped green chili – 1
Lemon juice – 2 tbsp

Fresh Pomegranate Juice – 1 cup

Method:

  1. Mix all dhokla ingredients except Eno. Keep it aside for 10 minutes.
  2. Keep 2 cups of water in deep kadai and put a stand in it. Cover it and let it boil for 5 minutes. Now add Eno in a dhokla batter and pour 1 tsp of lemon juice over it. Mix it well.
  3. Pour prepared batter into the greased pan and place it on the stand inside the kadai.
  4. Cover the kadai and steam the dhokla on high flame for 15 – 20 minutes.
  5. To check the doneness, insert a toothpick. If the mixture does not stick, it means the dhokla is done (If the toothpick has the batter on it, then steam dhokla for another 5 minutes).
  6. Switch off the flame and allow dhokla to cool completely.
  7. Insert a knife around the edges to loosen up dhokla. Flip it over onto a plate and cut into squares.
  8. For Tempering: Heat oil in a small pan, first add the mustard seeds. Let them pop first. Now add curry leaves, chopped chilies, and sesame seeds.
  9. Add 1 & 1/2 cups of water to tempering and allow mixture to boil for 2 minutes.
  10. Switch off the flame and add lemon juice. Mix well.
  11. Then pour this hot mixture over steamed dhokla.
  12. Keep aside for 10 minutes. After 10 minutes add fresh Pomegranate juice and Green chutney. Serve immediately.
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Beetroot Besan Dhokla With Anar Juice

Tips:

For Beetroot Puree:

  • Boil medium size beetroot in a pressure cooker and then peel the boiled beetroot.
  • Cut boiled beetroot into small cubes and grind with 1/2 cup of water.
  • Make a smooth puree. It yields 1 cup of beetroot puree.
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Healthy Breakfast

Mix Beans Beetroot Curry | Spicy Lunch Curry Recipe | Indian Curry

The Indian subcontinent is a big place, so it stands to reason that there are not only going to be different types of Indian curry but different approaches to what is considered flavorful and what ingredients go into it.

Mix Beans Beetroot Curry

I love to experiment in the kitchen and come up with exciting new ideas, but I’ll always be passionate about traditional Indian curries. You just can’t beat a warming bowl of delectable Dhal with some homemade chapati and a steaming plate of fragrant rice. I already shared recipe with Rajma (Kidney beans) – White Rajma Curry , Rajma Curry ( Red Kidney Beans Curry).

This Beans Curry is a delicious mixed beans curry made by cooking five types of beans in a beetroot onion tomato gravy flavored with Indian spices. This easy bean curry is vegan, gluten-free, and super yummy with rice. I am a huge fan of Beetroot. Beetroot contains valuable nutrients that may help lower your blood pressure, fight cancer and inflammation, boost your stamina, and support detoxification. The key here is adding just the right amount so you don’t find them overpowering.

Mix Beans & Beetroot

Beans are seeds from the Fabaceae family, commonly known as the legume, pea, or bean family. They are a good source of protein, fiber, iron, and vitamins that offer many health benefits. Beans contain amino acids, which are the protein building blocks that the body uses to heal and to make new tissues, such as bone, muscle, hair, skin, and blood. Protein is an essential nutrient.

Ingredients :
Mixed Beans ( soaked overnight ) – 2 cups
Spinach – 2 bunches
Chopped onion – 2
Chopped ginger – 2 inch
Chopped garlic – 6
Chopped green chilly- 2
Chopped Tomatoes – 2
Juice of one lemon
Oil – 4 tbsp
Dry coriander leaves powder – 1 tbsp or few chopped fresh coriander leaves

Spices:
Cumin – 1 tsp
Coriander powder – 2 tbsp
Red chilli powder – 1 tsp
Rajma masala- 1 tbsp
Salt to taste

Whole Garam Masalas:
Cinnamon stick – 1 inch
Black cardamom – 2
Bay leaf – 1

Spicy Lunch Curry Recipe

Method:

  1. Put soaked mixed beans with 2 cups of water, a pinch of salt, whole garam masalas and turmeric in a pressure cooker. Mix them well and pressure cook for 3 whistles. Allow the steam to escape before opening the lid. Divide boiled rajma into two equal parts ( 1 cup each).
  2. Check to see the beans are cooked. Take one between your fingers and if you press it, it should squish. Keep them aside.
  3. Heat 2 tbsp oil in a deep non-stick pan and add cumin seeds.
  4. Allow to the seeds to crackle. Then add chopped onions and saute on a medium flame until translucent. Now add ginger, garlic, green chili and cook for 5 minutes on the medium-low flame.
  5. Then add chopped tomato with one small beetroot and cook until they’re soft. Now allow to masala to cool completely and then grind it into smooth paste.
  6. Heat 2 tbsp oil in a same deep non-stick pan. Add red chilli powder, coriander powder, rajma masala with little water (cook for 30 seconds on low flame) and add pureed beetroot onion tomato mixture. Mix it well. Cook until masala leaves oil on low heat.
  7. After masala is prepared add boiled beans with water and cook for 5 minutes on low heat.
  8. After 5 minutes gently mash beans with a potato masher (don’t mash all beans)
  9. Close the lid and cook beans for 5 minutes on medium heat.
  10. Garnish with dry coriander leaves powder or fresh coriander leaves and serve hot.
Delicious Curry Recipe