Ingredients
Boil Channa
- 800 g Channa
- 20 cups water
- ¼ tsp baking soda
- 1 large onion chopped
- 1 head garlic approx 10 cloves
- 1 tsp whole geera
- 1 bundle shadon beni leaves chopped
- 2 tsp MSG optional
- salt to taste
- 2 tbsp oil
Shadon Beni, Garlic & Pepper "Pesto"
- 3 bundles of shadon beni chopped
- 1 head of garlic chopped
- 1 scotch bonnet pepper chopped
- 2 tsp lime juice
- ¼ cup olive oil
- salt to taste
Cucumber & Dill Salad
- 2 cucumbers grated
- 1 bundle fresh dill finely chopped
Instructions
Boil Channa
- Add channa to a bowl then add 10 cups of water and baking soda. Stir then allow to soak at room temperature overnight.
- Rinse channa thoroughly.
- Add oil to a pot then saute onion, garlic, geera and shadon beni for 2 minutes.
- Add channa then add 10 cups of water.
- Cover and bring to a boil on high heat then reduce heat to medium and allow to cook for 90 minutes or until channa is tender.
- Add MSG and season with salt to taste.
Shadon Beni, Garlic & Pepper "Pesto"
- Add shadon beni, garlic, pepper and salt to a food processor or mortar and pestle then blend into a paste
- Add lime juice & olive oil then combine well
- Season with salt to taste
Cucumber & Dill Salsa
- Drain excess liquid from cucumber
- Combine well with dill
Video
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