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5 from 3 votes

Bhavnagar Breakfast | Chana Moth

Bhavnagar Breakfast | Moth Chana is a healthy protein-rich breakfast from the streets of Bhavnagar.
Course Breakfast, Tea Time
Cuisine Gujrati, Indian Cuisine
Keyword Protein Rich
Prep Time 10 minutes
Cook Time 15 minutes
Servings 4
Author Vaishali Sabnani

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.