Dry Kala chana / bengal Gram ( Oil Free )

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Kala Chana or Bengal gram is a variation of the commonly found chickpea but it is dark brown in color and smaller in size. They are believed to be very high in proteins . Chana masala or black chickpea dry curry is a spicy and tangy . These can be served as breakfast , lunch snacks or dinner .

Serves : 4

Ingredients

2 cups kala chana/black chickpeas
1 inch ginger julienned
1 tsp cumin powder
2 green chili chopped fine
1 tsp red chili powder
1tsp garam masala powder
Β½ tsp haldi / turmeric powder
2 tsp coriander powder
1 tsp chaat masala ( optional )
1 tsp amchur / dry mango powder
1/2 cup finely chopped onions ( optional)
Β½ cup chopped coriander leaves
1/4 cup finely chopped tomatoes
1 boiled and cut Potato ( optional )
1 lemon sliced
6 cups water
Salt to taste

Method :

Wash and soak kala chana in approx. 4 cups of water, for at least 6 hours preferably over night . kala chana will double in volume after soaking.

Boil the chickpeas in a pressure cooker or large pan till soft. Drain and keep aside . Reserve 1 cup of water .

In the same pressure cooker or pan ,Add the boiled chana , coriander, cumin, turmeric, red chilli, raw mango powders , garam masala powder , salt and mix well. Add the ginger julienne and chopped green chili.Now add reserved channa water / stock so that chana does not stick to the pan.
Mix well and let the kala chana cook in the masala for a couple of minutes. remember to keep on stirring so that the chana masala do not stick to the bottom of the pan. Turn off the fire. when the gravy thickens and water evaporates completely.
Just before serving add boiled potatoes , tomatoes & chopped onions & mix well .
Garnish kala chana with chopped Cilantro/ coriander leaves and serve hot with lemon wedges .

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22 comments

  1. I’m a huge fan of Indian food. We spent two months in India and, as a vegan, eating curry three times a day is my idea of happiness πŸ™‚ I wish I could eat some of that right now – it looks so good.

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