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Alright, don’t linger, let’s plan this dry kale chanawith sweet potatoes – navratri special formula with 16 substances which are undoubtedly easy to obtain, and we have to process them at the very least through 3 methods. You should commit a while on this, so the resulting food could be perfect.

Composition of Dry Kale Chanawith Sweet Potatoes – Navratri Special:

1. Give 2 cups for Kale Channa
2. Require 1 cup for Sweet Potatoes (2 medium sizes)
3. Prepare 2 tbsp - Mustard Oil
4. Take for Spices:
5. Prepare 1 tbsp for Cumin
6. Require 1 tbsp - Red chilli powder
7. Require 1/2 tsp for Black pepper powder
8. Require 1 tbsp for Coriander powder
9. Need 1/2 tsp for Amchur powder
10. Take to taste - Salt
11. Need of Whole Garam Masalas:
12. Make ready 1" for Cinnamon stick
13. Take 3 for cloves
14. Give 1 Black cardamom
15. Provide 3 of Black pepper
16. Require Few Chopped Fresh Coriander leaves

Dry Kale Chanawith Sweet Potatoes – Navratri Special making process:

1. Clean, wash and soak kale chana overnight. - Next morning, drain water and pressure cook soaked kale chanawith salt, whole garam masalas with 2 cups of water on medium-high heat for 4-6 whistles. - Once steam is out, take some boiled chanain a spoon and press them between fingers, if they mash up easily – they are cooked. Keep them aside.
2. Peel the sweet potatoes and cut them into cubes. Boil 1 cup of water in a pan and add sweet potato cubes and cook for 8 minutes on high flame. After 8 minutes strain sweet potato and keep them aside. (Do not overcook the potatoes) - Now heat mustard oil in a kadai. When the oil is hot, lower the flame. - Add cumin and allow to crackle then add boiled sweet potatoes. Fry them until little golden brown.
3. Then add all spices and saute for a minute on low flame. - Now add boiled kale channa (discard the whole garam spices) with 1/2 cup of water (same water in which kale chanais boiled). - Cook on high flame for 4-8 minutes stirring continuously. When all water dries up switch off the flame. - Garnish with Fresh coriander leaves and serve hot.

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