Sunday, December 7, 2014

Kala Chana (Black chickpeas) in Tomato and Onion Based Gravy

Kala chana  is an excellent source or protein for vegetarians and tastes delicious whatever way it is prepared. It can be made dry or gravy based. This is the third time I am posting a recipe with kala chana on my blog. This recipe is similar to the one I made earlier with a slight variation in spices.  It has to be washed and soaked in plenty of water before you boil them (preferably for 6-8 hours).

Other recipes with kala chana on my the blog
Shakahari shami kabab with kala chana and sweet potatoes


1 cup dry chana soaked over night in water (it will double in quantity)
2 black cardamom
1 large onion, finely chopped
1 heaped tablespoon ginger garlic paste
2 tablespoons coriander cumin powder
2 teaspoons red chilli powder
1 teaspoon turmeric powder
1 tablespoon chana masala or garam masala
3  tomatoes chopped
chopped cilantro
Half a lemon
Chaat masala (optional)


Boil the soaked chana with enough water, salt and black cardamom till soft but still hold their shape. I used a pressure cooker and gave it 5-6 whistles.

Heat  two tablespoons oil and fry the onions till golden brown. Add the ginger garlic paste and cook for another 2-3 minutes. Now add all the dry masalas (turmeric, red chilli powder, chana masala, coriander powder) and the chopped tomatoes. Mix everything well and cook till tomatoes are soft. Add the boiled chana and simmer for another 10 to 15 minutes on low heat.
Just before serving, squeeze the juice of lemon, chopped fresh cilantro and sprinkle some chaat masala.