i bought a bag of kala chana. because i have never seen it, although i probably have eaten it in india. i usually don’t like cooking chickpeas cause they are a pain-they take forever to cook-so i usually use canned. but i’m intrigued by the black split chickpea because, well, it’s split. it should cut down on cooking time & anything that’s black in my book usually tastes good-black beer, black mole, black curry, black rice, black rice vinegar…
this is the recipe i will try. the peas are soaking & will probably begin their cooked journey early tomorrow morning. i LOVE how indian people are sharing their mother’s recipes all over the internet 🙂
this is shakti’s mother’s kala chana recipe.
“Punjabi kala chana is very easy to make and is absolutely yummy… I cooked it today and thought I’d share with you the recipe my mom has perfected.”
2 Cups Kala Chana
Bay leaf 1 big
Brown Cardamom 3
Cinnamon 1 inch piece
Salt 1 tsp. Or according to taste
Onion, chopped ½ cup
Ginger paste 1 tsp.
Garlic paste 1 tsp.
Tomato paste ½ cup or two tomatoes, pureed
Turmeric powder ¼ tsp.
Green chilly 1 chopped
Cumin seeds ¼ tsp.
Cumin seed powder 1 tsp.
Coriander powder 1 tsp.
Red Chilly powder ½ tsp.
Black Pepper powder ½ tsp.
Cooking Oil 3 tbl spn.
Kasoori Methi leaves
Coriander leaves for garnishing
Garam masala a pinch
Soak Chana for 8 to 10 hours.
Wash under tap water. Keep it for boiling in a pressure cooker in 4 to 5 cups of water.
Add salt, cloves, bay leaf, brown cardamom and cinnamon.
Close lid and cook for 25 minutes after the pressure builds in the cooker.
Heat oil in a kadhai (nonstick pan).
Add cumin seeds.
Fry till they become golden brown.
Add coriander powder.
Add garlic and ginger paste and green chillies. Stir for a few seconds.
Add tomato puree or tomato paste with red chilly powder, black pepper, turmeric powder,
cumin and coriander powder and Kasoori methi leaves crushed fine by rubbing between fingers.
Keep stirring till the oil separates from the paste.
Separate water and chana through a strainer.
Take out 3 serving spoons-full of channa in a plate and crush them with the back of a ladle.
Add it to the paste. Roast for five minutes.
Add the rest of the chana.
Roast for about ten minutes. Add the chana water.
You can add some more water if you like more gravy.
Let it cook uncovered for 20 minutes or till oil floats on top.
Serve hot with plain rice or paratha. Garnish with garam masala and coriander leaves before serving.