Kala chana is a variant of chickpeas and is widely used in the Indian cuisine. Its high protein content makes it very desirable, especially to those wishing to lose weight. Its soup is very healthy and is recommended for quick energy. This can be made either dry or as a curry.
Kala Chana/Black chickpeas (1 cup)
Split Bengal Gram (1 1/2 tbsp)
Water ( As required)
Oil (2 tbsp)
Desi Ghee (1 tsp)
Bay Leaves ( small 2)
Cumin Seeds (2 tsp)
Turmeric Powder (1/3 tsp)
Coriander Powder (3/4 tsp)
Red Chili Powder ( 1/3 tsp / as per choice)
Salt (1 tsp/ as per choice) Garam Masala (1/2 tsp)
Ginger garlic Paste (1tbsp)
Tomatoes (chopped 3/4 cup)
Onions (chopped 3/4 cup)
Coriander leaves ( for garnishing)
1. Soak kala chana and dal in 3 cups of water for 10 hours.
2. Drain and discard the water.
3. In a pressure cooker, warm 1 tbsp oil and add cumin seeds. Add bay leaves and fry till cumin is nicely fried.
4. Add all spices except garam masala.
5. Add drained chanas and dal, and fry for 2 minutes.
6. Cover cooker with a lid and allow steam to build up to maximum ( or 2 whistles in a conventional cooker).
7. Reduce heat to low and let cook for 20 minutes. Allow natural release of pressure.
8. In a pan, warm 1 tbsp oil and 1 tsp desi ghee.
9. Add ginger garlic paste and sauté.
10. Add onions and fry till golden brown.
11. Add tomatoes, mix and cover with a lid.
12. Keep stirring after every few seconds.
13. Saute till the tomatoes are soft and oil leaves the sides of the masala.
14. Add a tbsp of water. Switch off the heat and allow to cool.
15. Blend the masala in a mixer. Blend till neither very fine, nor very coarse.
16. Add the blended masala to the boiled chanas. Add garam masala and few chopped cilantro leaves.
17. Cook for a few minutes, till gravy is desired consistency. If need be, add more water to achieve desired quantity of gravy.
18. Serve garnished with onion rings and chopped cilantro leaves.
Enjoy with roti, poori, paratha, naan or rice.