My vegan dinner chana curry, potato fry and chapati

Hello, friends, food lovers, and fellow community members!

Today, I prepared a proper dinner because the temperature has finally cooled down a bit. For the past week, Norway has been experiencing high temperatures, making it quite uncomfortable to cook indoors. In India, we have sufficient ventilation with cool floors and many windows to help with the heat. However, due to the colder weather here, kitchen ventilation is very limited, and I’ve been relying on simple meals like salads, quick soups, and easy preparations.

Today’s meal is also simple and quick, similar to how we prepare food in India, often making multiple dishes at once.
Ingrdients
For the Brown Chickpea Curry:

• 1 cup soaked brown chickpeas
• 1 potato
• 1 tomato
• 1/2 tsp turmeric
• 1 tsp salt
• 1/2 cup dried coconut
• 1 tbsp oil
• 7-8 cashews
• 2 tsp chili powder
• 1 tsp garam masala
• 1/2 tsp mustard seeds
• 1/2 tsp cumin seeds
• 1/2 tsp fenugreek seeds
  Ingredients
  For the Fried Potatoes:
• 3 potatoes
• 1/2 tsp turmeric
• 1 tsp salt
• 1 tbsp besan (gram flour)
• 2 tbsp oil
• 3 tbsp coarse rice flour
  Ingredients
  For the Chapati:
• 1.5 cups whole wheat flour (atta)
• 1/2 tsp salt
• 2 tbsp oil
• 1 cup water

Preparation Steps

1. Wash and soak the brown chickpeas. Place them in a pressure cooker with 1 chopped potato, 1 chopped tomato, ½ teaspoon of turmeric, and ½ teaspoon of salt. Cook until you hear 3 blasts from the pressure cooker.

2. Peel and slice the potatoes into 2 mm thick slices. Place them in water with 1 teaspoon of salt and ½ teaspoon of turmeric, and set aside.

3. In a bowl with chapati flour, add ¾ teaspoon of salt and ½ tablespoon of oil. Gradually add water to form a dough.

Allow it to rest for 7-8 minutes.

4. To make the curry sauce, heat 1 teaspoon of oil in a pan. Add dry coconut and roast it over low heat, stirring continuously to avoid burning. Add the chopped tomato, cashews, turmeric, chili powder, and garam masala. Mix well,then add water and let it cook for 5 minutes.

After 5 minutes, remove from the heat and let it cool. Once cooled, pour the mixture into a mixer and blend it into a fine paste.

5. By this time, the chickpeas should be cooked. Remove the pressure cooker from the stove and let it cool.

6. In a separate saucepan, heat 1 teaspoon of oil. Add cumin seeds, mustard seeds, and fenugreek seeds. When they begin to splutter, add the ground paste to the pan,

with some water to rinse the stuck paste from the mixer pot. When it starts boiling, add the cooked chickpeas and let it simmer for about 3-4 minutes.

7. Drain the water from the potato slices and mix in the gram flour and chili powder, ensuring they are well coated. Roll the coated slices in rice flour,

Then place them in a hot pan that has been brushed with oil, and shallow fry them until they are golden brown on both sides. brushing oil on them if needed.

Take portions of the dough the size of lemons and roll them into round sheets approximately 2mm thick using a rolling pin. Cook each chapati individually, brushing a little oil on both sides, or cook them without oil.
And dinner is ready

Thank you :)