The
kanyas (girls) are served with kala chana, poori and halwa. After they have
been served the rest of the family can have food.
When
made during kanya puja, I make it really simple without green chili and very
less spices as it is served to little girls.
Kale
chane tastes very delicious and are a rich source of protein and fibers. It is
excellent for growing up kids. You can also make it for breakfast or evening
snack. I make this kala chana recipe on a regular day for lunch and we have it
with chapatis.
The
leftover chana can be easily added as a stuffing inside the bread. It can also
be relished topped with slices of onion, tomato, cheese and grilled or toasted.
You have an amazing chana cheese sandwich ready.
During
monsoons, I make chatpata chana. It tastes good to have a bowl of kala chana
with some chat masala, chopped onion, tomato and zing of lime.
While
making chana recipe, always soak the chickpeas overnight to soften them. It
should be cooked really well as they are difficult to digest for some folks.
Step by step dry kala
chana recipe:
- Clean and pick the chana. Rinse in running water for 2-3 times and soak it overnight in enough water (2.5 cup).
- After it is soaked, the chana looks plump.
- Next day, drain the water and rinse it with fresh water.
- Put the drained chana in pressure cooker; add salt, turmeric powder and ½ cup water. Cook till the chana is soft. It may take 10-15 minutes.
- In a pan pour oil and heat it. Add jeera and fry till it splutters.
- Then add coriander powder, grated ginger, finely chopped green chili and the chana form the pressure cooker.
- Now add red chili powder, amchur powder and garam masala powder and mix well.
- Pour in ½ cup of chana sock from the cooker (water in which the chana was cooked) so that it should not stick to the pan. In case you don’t add any water, then saute the chana on a low flame so as to avoid burning.
- Cook till the gravy thickens. Remember to keep on stirring so that the dry chana masala do not stick to the bottom of the pan.
- Lastly add green coriander leaves and serve hot.
If
you are looking for more chickpeas recipes then do check Punjabi chole, Chana
masala and kadhai chole.
Sukhe kale chane
recipe below:
Kala
chana- Sautéed black chickpeas recipe made on eighth day of Navratri festival
AUTHOR:
Monali
RECIPE
TYPE: Main
CUISINE:
Indian
SERVES:
2-3
INGREDIENTS (measuring cup used, 1 cup=240
ml)
DIRECTION
SERVING SUGGESTION
Serve
dry kala chana hot with poori, roti, naan or bhatura.
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