Babita Sharma, a homemaker and socialite shares a quick and easy to make recipe
Babita Sharma, a homemaker and socialite shares a quick and easy to make recipe
Kala channa
(black chickpeas or desi channa)
Ingredients Kala chana half cup, water two cups
To make the puree Tomatoes 2 medium, green chiliies 2 small, ginger inch piece, hing (asafetida) a pinch
For the curry Mustard oil 1- tbsp Cumin seeds 1 tsp Besan (gram flour) 1 tsp Red chili powder 1 tsp Coriander powder 2 tsp Salt to taste Garam masala tsp Amchur powder (dried mango powder) 1 tsp Water 1 cup Fresh coriander leaves 2 tbsp (chopped finely) Method Wash kala chana and soak overnight or for about four hours. Discard soaked water and pressure cook for two to three whistles on high flame, and then on medium flame for another 20 minutes till it is cooked well. While it is cooking, prepare the puree paste. Take a pan and add mustard oil, add a pinch of hing, cumin seeds, chopped ginger, chillies and chopped. Keep stirring and cook this paste, add a spoon of besan and keep stirring for a few minutes. Add the pureed tomatoes, salt, and coriander powder and let it simmer. You can also add onions, but I make them without onions. Add garam masala and amchur powder and then add boiled chana with the water. Depending on the consistency of the gravy, let it simmer for five to 10 minutes. Serve it with rice, puris, paranthas or even appams if you like.
