Saturday, 5 December 2015

1 cup kala chana (black chick peas soup)
1-2 tbsp pure ghee or oil
1/8 tsp asafetida (hing)
1 tsp cumin seeds (jeera)
1"ginger grated
2-3 clove of garlic finely chopped
1 green chili slit lengthwise
2 tbsp coriander powder (dhania)
½ tsp red chili powder
1/2 tsp amchoor (dry mango powder)/chaat masala
1-2 tsp salt or as per taste
1 tsp lemon juice
1 tbsp finely chopped coriander leaves (hara dhania)
  1. Wash and soak kala chana, for at least 4-6 hours.
  2. Drain out excess water and boil chana adding salt and 4-5 cups of water in a pressure cooker.
  3. Simmer the gas after two whistles and cook on low flame for 30 minutes.
  4. Meanwhile heat ghee or oil in a pan add cumin seeds and as they crack, add asafoetida ,green chili,ginger,garlic and stir for few seconds.
  5.  Add rest of the spices and stir for another minute add a tbsp of water to it to avoid burning of spices and keep the tempering aside.
  6. Turn off the gas after 30 minutes and wait until all the pressure releases.
  7. Now mash Kala Chana with the help of a hand blender of mixer to thicken the gravy.
  8. Now add the tempering and cook it further for 2-3 minutes on low heat.
  9. You can always adjust the consistency of the gravy by adding more water. Simmer for a few minutes after adding the water.
  10. Stir in lemon juice and chopped coriander leaves, just before serving.

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