Friday, November 12, 2010
Kala Chana (Black Chickpeas Gravy)
Serves: 4, Cooking time: 45-50 minutes
While Boiling Chana:
2 cups Kala chana (black chickpeas)
1" inch Cinnamon
3-4 Dry amla
2 Black cardamom
1 Bay leaf
Salt to taste
Baking Soda (slight pinch)
1 tbsp combined of Ginger-garlic-green chilli paste
1/2 tsp Sugar
1/2 Chilly powder
2 medium sized Tomatoes
1 1/2 Coriander powder
2 tbsp Oil
Wash and soak kala chana in enough water for overnight. Add a pinch of baking soda to it. Drain out the water and transfer the cooked chana to a pressure cooker. Add 3 cups of water, salt, dry amla, cardamom, bay leaf, cloves and cinnamon. Close lid and keep the flame on high till the pressure builds up, after that you can reduce the flame to low and cook for another 20-25 minutes.
Take a heavy bottom kadhai and heat 2 tbsp oil. Add sugar and when it leaves red color, add onions and fry till they become light brown. Add ginger-garlic-chilly paste. Stir fry for a minute. Add coriander and red chilly powder and stir fry for a second.
Next add tomatoes and fry till it leaves oil. Add the cooked chana, mix well and close the lid. Pressure cook this for another 5-10 minutes; this will allow the spices to mix well and thicken the gravy. Allow it to cool. Once cooled, open the lid and add chopped coriander leaves. Transfer this gravy to serving bowl and serve hot with naan or chapati.