Hare Chane ki sabji, Gajar kheer

Ingredients

• 1 cup Green Chickpeas (dried) (soak overnight, then drain; yields about 3‑4 cups cooked)
• 7 cloves Garlic Cloves (peeled)
• 2 inch Fresh Ginger (peeled and roughly chopped)
• 2 Green Chilies (medium, sliced lengthwise)
• 2 tablespoon Fresh Coriander Leaves (chopped)
• 1 tablespoon Garlic Leaves (optional) (finely chopped; adds extra flavor)
• 2 tablespoon Besan (Gram Flour) (sifted; acts as binder)
• 1 teaspoon Salt
• 1 teaspoon Roasted Cumin Powder
• 1 tablespoon Mustard Oil (for the gravy; gives authentic flavor)
• 1 pinch Asafoetida (Hing)
• 1 teaspoon Cumin Seeds
• 1 teaspoon Fennel Seeds
• 1 Cinnamon Stick (small piece)
• 2 Cloves
• 1 Cardamom (large)
• 1 Dried Red Chili (whole, for tempering)
• 1 large Onion (finely chopped)
• 2 Tomatoes (ripe, roughly chopped)
• 4 cloves Garlic Cloves (for paste) (peeled)
• 1 inch Fresh Ginger (for paste) (peeled)
• ½ teaspoon Turmeric Powder
• 1 teaspoon Coriander Powder
• 1 teaspoon Cumin Powder
• 1 teaspoon Red Chili Powder (adjust to heat preference)
• 1.5 cup Water
• ½ teaspoon Garam Masala
• 2 tablespoon Fresh Cilantro (chopped for garnish)
• 1 large Carrot (about 200 g, finely grated)
• 1 tablespoon Ghee (for sautéing carrot)
• 0.5 liter Milk (full‑fat preferred)
• 1 tablespoon Custard Powder (mix with 2 tbsp milk before adding)
• 1 cup Sugar (adjust to taste)
• 2 tablespoon Cashews (roughly chopped, for garnish)
• 1 teaspoon Oil for Greasing Plate (optional, use any neutral oil)

Instructions

1. Prepare Chickpea Paste

   Drain the soaked green chickpeas. In a blender add the chickpeas, 7 garlic cloves, 2‑inch ginger piece, 2 green chilies, chopped coriander, and optional garlic leaves. Blend to a coarse, slightly grainy paste—do NOT add water.

   Time: PT5M

2. Season and Bind the Paste

   Transfer the paste to a mixing bowl. Add 2 Tbsp besan, 1 tsp salt, and 1 tsp roasted cumin powder. Mix thoroughly until a soft dough‑like consistency forms.

   Time: PT3M

3. Shape Chickpea Dumplings

   With lightly oiled hands, take small portions (about the size of a walnut) and roll into smooth balls. Place them on a greased perforated plate.

   Time: PT5M

4. Steam the Dumplings

   In a large pot add 1 cup water, bring to a gentle boil, and place the stand with the perforated plate inside. Cover with a lid and steam on medium heat for 7‑8 minutes until the dumplings are soft and fully cooked (test with a toothpick).

   Time: PT8M

   Temperature: Medium flame

5. Grate Carrot for Kheer

   Wash the carrot and grate it finely using the fine side of a grater.

   Time: PT5M

6. Sauté Carrot

   Heat 1 Tbsp ghee in a saucepan over low flame. Add the grated carrot and sauté for 2‑3 minutes until lightly fragrant.

   Time: PT3M

   Temperature: Low flame

7. Cook Carrot Kheer

   Add 0.5 liter full‑fat milk to the sautéed carrot. Bring to a gentle boil, then simmer for 10‑12 minutes, stirring occasionally.

   Time: PT12M

   Temperature: Medium flame

8. Thicken with Custard Powder

   In a small bowl mix 1 Tbsp custard powder with 2 Tbsp milk to form a smooth slurry. Stir the slurry into the simmering kheer and continue cooking until it thickens and a gentle boil appears.

   Time: PT3M

   Temperature: Medium flame

9. Sweeten the Kheer

   Add 1 cup sugar (or to taste) and stir until fully dissolved. Cook for another 2 minutes, then turn off the heat.

   Time: PT2M

10. Garnish Carrot Kheer

    Stir in 2 Tbsp chopped cashews. Transfer the kheer to a serving bowl and let it cool to room temperature, then refrigerate.

    Time: PT5M

11. Temper Spices for Gravy

    Heat 1 Tbsp mustard oil in a kadhai over medium heat. Add a pinch of asafoetida, 1 tsp cumin seeds, 1 tsp fennel seeds, a cinnamon stick, 2 cloves, 1 large cardamom, and 1 dried red chili. Fry for 30 seconds until fragrant.

    Time: PT1M

    Temperature: Medium flame

12. Sauté Onion

    Add 1 large finely chopped onion to the tempered oil. Sauté until golden brown, about 4‑5 minutes.

    Time: PT5M

    Temperature: Medium flame

13. Prepare Tomato‑Garlic‑Ginger Paste

    In the blender combine 2 tomatoes, 2 green chilies, 4 garlic cloves, and a 1‑inch ginger piece. Blend to a smooth puree.

    Time: PT5M

14. Cook the Tomato Base

    Add the tomato‑garlic‑ginger puree to the sautéed onions. Sprinkle ½ tsp turmeric, 1 tsp coriander powder, 1 tsp cumin powder, 1 tsp red chili powder, and 1 tsp salt. Cook, stirring, for 4‑5 minutes until oil separates from the masala.

    Time: PT5M

    Temperature: Medium flame

15. Add Chickpea Paste to Gravy

    Stir in the remaining chickpea paste (from step 1) to the tomato base. Mix well.

    Time: PT2M

16. Simmer with Water

    Pour in 1.5 cups water, bring to a gentle boil, then reduce to a simmer for 5 minutes.

    Time: PT5M

    Temperature: Medium flame

17. Combine Steamed Dumplings

    Gently add the steamed chickpea dumplings to the simmering gravy. Cover and cook for 5‑7 minutes until the dumplings absorb some flavor and are completely tender.

    Time: PT7M

    Temperature: Medium flame

18. Finish the Gravy

    Stir in ½ tsp garam masala and sprinkle chopped cilantro on top. Turn off the heat.

    Time: PT1M

19. Plate and Serve

    Serve the hot chickpea dumplings with gravy alongside a bowl of chilled carrot kheer. Accompany with rice, roti, or plain puri as desired.

    Time: PT2M

Nutrition Facts

Calories

350

Protein

12 g

Carbohydrates

55 g

Fat

10 g

Fiber

8 g