Kala Chana Masala
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INGREDIENTS:
1 cup of dried black chickpeas/kala chana (soaked
overnight or for 8-9 hours)
3 cups water for soaking black chickpeas
1 medium size onion, finely chopped
1 large tomato, finely chopped
4 to 5 garlic cloves/lahsun, finely chopped
1 to 2 green chilli/hari mirch, finely chopped
1 tsp cumin/jeera
½ tsp kashmiri red chilli powder or degi mirch
½ tsp Punjabi garam masala or regular garam masala powder
¼ tsp turmeric/haldi
Pinch of asafoetida/hing
2 tbsp ghee or oil
Salt as required
INSTRUCTIONS:
- Soak the black chickpeas or kala chana overnight or for 8-9 hours.
- In a pressure cooker, add 2 tbsp of ghee or oil.
- Add cumin, crackle them and then add finely chopped onions.
- Sauté the onions till they become light golden.
- Add garlic, green chilli and saute for 15-20 seconds.
- Add finely chopped tomatoes and saute them till the oil starts leaving from the sides of the onion-tomato masala.
- Add the turmeric powder, asafoetida, kashmiri red chili powder and saute for 2-3 seconds.
- Then add the kala chana along with all of the water. Season with salt and stir well.
- Pressure cook on a medium to high flame for 8-9 whistles or more till the chickpeas are cooked well and softened.
- Lastly sprinkle the garam masala and stir. Garnish the kala chana curry with coriander leaves.
- Serve the kala chana curry with steamed rice, rotis or chappati.
Source: vegrecipesofindia
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