Hara Chana Dal Sheekh Recipe | Healthy Vegetarian Seekh Kebab with Greens

Hara Chana Dal Sheekh is a delicious vegetarian starter that is grilled to perfection and served with mint chutney or tomato sauce. The word "hara" means green, and true to its name, roasted chana dal is combined with nutritious greens like spinach, coriander, and fenugreek leaves to create flavorful and healthy sheekhs. If you do not wish to grill them, you can also shape the mixture into tikkis and shallow-fry them.

Ingredients

• 5 tbsp raw banana, boiled and mashed
• ½ cup chana dal, roasted until golden brown and powdered
• 1 tsp chopped green chillies
• 1 tsp ginger-garlic paste
• 1 tsp finely chopped ginger
• 2 tsp spinach (palak) paste
• 1 tsp chopped coriander leaves
• 1 tsp chopped fenugreek (methi) leaves
• 2 tsp khoya
• ½ tsp salt (or to taste)
• ½ tsp garam masala
• ¼ tsp cumin (jeera) powder
• 2 tsp finely chopped onions

Method

1. In a mixing bowl, combine the boiled and mashed raw banana with the ginger-garlic paste, chopped ginger, green chillies, salt, garam masala, and cumin powder.
2. Add the chopped onions, spinach paste, coriander leaves, and methi leaves. Mix well.
3. Add the khoya and combine thoroughly.
4. Finally, add the powdered roasted chana dal and mix until a firm dough-like mixture is formed.
5. Shape the mixture into seekh kebabs around skewers or mould into cylindrical shapes by hand.
6. Grill until lightly browned and cooked through on all sides.
7. Alternatively, shape the mixture into tikkis and shallow-fry on a tawa until golden and crisp.
8. Serve hot with mint chutney, green chutney, or tomato sauce.

Tips

• Roasting the chana dal enhances its nutty flavor and helps bind the kebabs.
• Khoya adds richness and softness to the sheekhs.
• For a smoky flavor, grill over charcoal or use a grill pan.
• A squeeze of lemon before serving elevates the taste.

Spring Onion Chana Dal Curry Recipe | Kandheche Pathi Chakala | Easy Roti Side Dish

A simple and spicy Spring Onion Chana Dal Curry (Kandheche Pathi Chakala) made with basic Indian spices. Perfect side dish for roti, ready in under 30 minutes.

“Simple ingredients, bold flavors – isn’t that what Indian cooking is all about?”

This traditional Maharashtrian-style curry is made with fresh spring onions, chana dal, and aromatic spices. It’s a comforting, spicy gravy that pairs perfectly with roti.

You can also replace spring onions with regular onions — in that case, the dish is known as Kandhe Khaskhas.

If you’re looking for an easy roti side dish with spring onions and chana dal, this recipe is a must-try!

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🛒 Ingredients

• 1 cup spring onions (chopped)

• ½ cup chana dal

• 1 tsp ginger-garlic paste

Spice Mix:

• 1 tsp salt

• ¼ tsp garam masala

• A pinch of turmeric powder

• ½ tsp red chilli powder

• 1 tsp coriander (dhaniya) powder

👩‍🍳 Method

1. Pressure cook chana dal with a pinch of turmeric for 2 whistles.

2. Heat 1 tsp oil in a pan and sauté spring onions for 10–15 minutes.

3. Add ginger-garlic paste and sauté for 2–3 minutes.

4. Add the prepared spice mix to the cooked dal.

5. Combine sautéed spring onions with the dal.

6. Pressure cook again for 1 whistle to blend the flavors well.

🍽️ Serving Options

You can serve this curry in 3 delicious ways:

1. Temper with mustard seeds (rai) and curry leaves

2. Add 1 tsp oil for a glossy finish

3. Garnish with fresh coriander leaves + 1 tsp lime juice (Recommended ✔️)

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🥗 Serving Suggestion

Serve hot with soft rotis or phulkas.

I paired it with cabbage curry for a wholesome Indian dinner.

This Spring Onion Chana Dal Curry is proof that simple ingredients can create rich and comforting flavors. It’s quick, nutritious, and perfect for everyday meals.

Try it once, and it might just become your go-to roti side dish!