Bhavnagar Breakfast | Chana Moth
Bhavnagar Breakfast | Moth Chana is a healthy protein-rich breakfast from the streets of Bhavnagar.
Servings 4
Equipment
- Pressure Cooker
- Pan / Kadai / Wok
- Blender
Ingredients
- 1 cup Sprouted Moth Beans
- 1/2 cup Chana
Spice Mix
- 1 tsp Red Chilly Powder
- 1 tsp Chat Masala
- 1/2 tsp Cumin Powder
- Pinch Salt
Date Tamarind chutney
- 1/4 cup Dates
- 1/4 cup Tamarind
- 1/4 cup Jaggery
- 11/2 cups Water
- 1/2 tsp Salt
- 1 tsp Coriander Powder
- 1/2 tsp Red Chilly Powder
- 1/4 tsp Black Salt
Green Garlic Chutney
- 4-6 stems Green Garlic
- 3-4 Green chilly
- Lemon Juice as required
- Salt to taste
Spicy Runny Chutney
- 6-8 Green Chillies spicy variety
- 1/8 cup Mint Leaves
- 1/8 cup Coriander Leaves
- Lemon Juice
- Salt to taste
Garnish
- Lemon Juice
- Coriander Leaves
- Spice Mix
Instructions
- Boil the Moth Beans with salt and a pinch of turmeric.
- Next boil the channa with salt in a pressure cooker.
- Keep aside.
Date Tamarind Chutney ( Kajoor Amli ki Chutney )
- Pressure cook Tamarind, Dates and jaggery for one whistle.
- After pressure releases, let it come to room temperature.
- Remove the seeds if any.
- Using a blender, blend to a smooth paste.
- Using a sieve, strain to get a uniform chutney.
- Add spices and cook again for 3-4 minutes.
- Let cool, store in a sterilised bottle.
Green Garlic Chutney
- Using a blender, blend all ingredients. This is a medium consistency chutney.
Spicy Runny Chutney
- Blend all ingredients to make a spicy chutney . This chutney is spicy and runny.
Spice Mix
- Mix all spices.
Assembling the Chana Moth Plate
- Firstly add the chana and moth to a serving plate or bowl.
- Sprinkle some masala, and drizzle lemon juice.
- Mix well.
- Now add a tsp of green garlic chutney.
- Drizzle the spicy runny chutney.
- Now pour the Date and Tamarind Chutney.
Garnish
- Garnish with coriander leaves and peanuts.
- Serve as it is or with Bhungra.