Post Top Ad

Wednesday, September 3, 2014

Punjabi kala chana masala or Black chickpeas gravy

What is Kala chana or black chickpeas ?
      Black chickpeas or kala chana is a small dark brown coloured chana 
with a rough coat,
cultivated mostly in India, Ethiopia, Mexico and Iran.
      It is a smaller version of the regular pale yellow chickpea. Although it has a brown skin, it remains yellow underneath, and has a nutty flavour and starchy texture when cooked. It’s a very versatile legume, with an important role in many Middle Eastern and Indian dishes.
Nutrition facts of Kala Chana/black chickpeas :
      Kala chana includes quite a few minerals and nutrients. The fat content of this legume is very low. It is an excellent source of protein, carbohydrate, and essential minerals like Potassium. The food is an excellent part of a diet designed to lower blood pressure. This legume is also a great source of phosphorous, iron, zinc, and magnesium.

So include this legume in your diet as much as possible....I have posted a snack using this chickpeas, Fried black chickpeas/kala chana~a guilt-free snack to munch with tea/Coffee
You Need :
Kala chana/ black chickpeas/Chola : 1 cup
Boiled Potatoes : 2 (medium) 
Onion : 2 (medium-chopped)
Ginger-garlic paste : 2 tblsp.
Tomato : 2 (big-pureed)
Green Chilli : 1 or 2(chopped)
Turmeric powder : 2 tsp.
Red chilli powder : 2-3 tsp.
Coriander powder : 2 tsp.
Garam masasla powder : 1 tsp.
Chat masala/dry mango(amchur) powder : 1 tblsp.
Salt to taste
Oil : 2-3 tblsp.
Whole garam masala  : 2-3 of each(cardamom, cinnamon stick and cloves)
Fresh coriander leaves for garnishing

How To :
  • Soak black chick peas over night if possible or for 3-4 hours in hot water. Black chick peas soaks faster than white chick peas/ kabuli chana. Then pressure cook the dal until done for about 4-5 whistles. Drain and reserve the cooking liquid. Boil potatoes until tender and cut into small pieces.
  • Heat oil in a pan, add whole garam masala, wait for a minute , then add finely chopped onions and green chillies. Fry for a while, when onions turn slightly brown, add ginger-garlic paste. Stir to mix together. Add finely chopped tomatoes in it. Stir until tomatoes get soft ad pulpy.
  • When tomatoes are soft, add all powdered spices with 1/4 cup water to cook the spices well. Stir fry the masalas until oil seperates. Now add boiled chickpeas and potatoes.
  • Stir for a while, then add reserved water from boiled chickpeas and if needed add little more water, total about 1 and 1/2 cup of water. Season with salt. In medium heat, let it cook for about 10-12 minutes or until you get desired consistency of gravy, not too thin, not too thick kind. I like some gravy to enjoy with roti, paratha.This tastes great with a bowl of hot rice, too.
  • When the gravy is right, remove from heat and garnish with coriander leaves. Sprinkle some chat masala or dry mango powder/amchur powder over it and enjoy...................

 Goes well with puri, roti/chapati or paratha, naan, any kind of Indian bread and also with rice, light veg pulao etc. ..............this is one of my comfort food, enjoy !!!!!!!!!!!!!!!!!!!


Wednesday, September 03, 2014 / by / 1 Comments

1 comment:

  1. Delicious and lovely looking kala chana preparation. Excellent dish.


Thanks for visiting my blog and for your valuable feedback. This means a lot to me...

Post Top Ad