Kala Channa (black chickpea) belongs to the chickpea family; has a thick dark brown coating. Hence the peas take a little longer cooking time when compared to the regular kabuli channa (garbanzo beans/ white chickpeas). The kala channa is usually used for making sundal or for distributing as prasadams for vrats.
I had received a considerable amount of pre-soaked kala channa when I visited my cousins' place for the 16th day function of their son's thread ceremony. So I decided to make a gravy with kala channa. Tasted heavenly. Had saved a little for the next day to be had with dosas. Tasted yummier :D
Recipe adapted from showmethecurry.com
Ingredients
- Kala Chana - 2 cups
- Tomato - 3 medium, pureed
- Onion - 2 medium, minced
- Ginger - 1" piece, minced
- Garlic - 3-4 cloves, minced
- Green Chilli - 1, finely chopped
- Coriander - 1/4 cup, finely chopped
- Baking soda - a pinch
- Red Chilli powder - 1 tsp
- Amchur powder - 1/2 tsp
- Turmeric - 1/4 tsp
- Garam masala - 1 tsp
- Hing/asafoetida - 1/8 tsp
- Salt - to taste
- Oil - 2 tbsp
boiled kala chana, tomato puree, hing, salt, minced ginger, minced garlic, green chillies, turmeric, garam masala, red chilli powder, amchur powder, minced onions
Preparations
Heat oil in a thick bottom vessel or a non-stick kadai. Add hing, turmeric powder.
Add minced onions, minced ginger, minced garlic and chillies and saute for till onions become soft on a medium-low setting.
Once onions are done, add the tomato puree.
Let the mixture cook until oil separates from it.
Add salt and rest of the dry spices and saute for a couple of minutes.
Add the boiled kala chana along with the water and cook for another 10 minutes on a low setting with the cover on. Add coriander and cook for another 5 minutes with the cover on.
Remove to a serving dish and garnish with coriander.
Serve hot with rotis, rice. I had it with dosas too and was great. :)
Preparations
- Soak the kala chana overnight. Boil in pressure cooker for 4 whistles with 3-3.5 cups water, salt and a pinch of baking soda. Then reduce the heat to sim and cook for another 20 minutes. Once the pressure drops, remove to a bowl and mash few channa. Mashing partially helps achieving a thicker gravy.
- Mince onions, ginger, garlic separately.
- Puree the tomatoes in a blender.
Heat oil in a thick bottom vessel or a non-stick kadai. Add hing, turmeric powder.
Add minced onions, minced ginger, minced garlic and chillies and saute for till onions become soft on a medium-low setting.
Once onions are done, add the tomato puree.
Let the mixture cook until oil separates from it.
Add salt and rest of the dry spices and saute for a couple of minutes.
Add the boiled kala chana along with the water and cook for another 10 minutes on a low setting with the cover on. Add coriander and cook for another 5 minutes with the cover on.
Remove to a serving dish and garnish with coriander.
Serve hot with rotis, rice. I had it with dosas too and was great. :)
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