Numerous people are not able to nail a perfect kala chana recipe. This is the recipe I have learnt from my mother in law who's an awesome cook.
I tried all the ways to get this recipe perfect but I could never get the perfect thick and well amalgamated chana with curry.
It's been more than 10 years now I am making chana this way and trust me it never disappoints.
Sharing no fail and a contemporary style of making this super healthy chana.
Do try and I bet your kids will love it.
INGREDIENTS
1 cup black Chana / black chickpeas / Kala Chana
2 large leanly sliced onions
4 finely chopped tomatoes
1/2 inch finely chopped ginger
1 tsp coriander powder (dhaniya powder)
1 tsp Cumin powder (jeera powder)
1/2 tsp garam masala
1/2 tsp amchur powder (dry mango powder) (optional)
4-5 tbsp ghee or oil (I prefer ghee for this recipe)
Salt and chili to taste
METHOD
1. Wash and soak chana in water overnight. Drain the water and transfer cgap in prescertain cooker with 4 cups of water. Add sliced onions, finely chopped ginger and salt.
2. Shut the cooker with lid and give one whistle on tall flame and then reduce the flame to low. Hold on low flame for 20 minutes. Turn off the flame and let it de-pressurize naturally.
3. Using large strainer, sieve the chana, this will separate the water. Reserve the water for later use. Transfer chana back in the cooker. Hold the flame medium and start mashing the soft sliced onions, wilean a minute or so you will see onions will dissolve totally.
4. Once onions are totally dissolved, with the help of ladle, make a well inside the cooker moving chana on sides and add 4-5 tbsp of ghee, add coriander powder, cumin powder, amchur powder and some garam masala. Cook for a minute or so.
5. Now add finely chopped tomatoes, mix everyleang well. Cook on medium to tall flame for 5 minutes stirring and mashing tomatoes meanwhile. Now add 1-2 tbsp of chana water which you reserved. Mingle everyleang well.
6. Shut the cooker with lid and reduce the flame to low and give one whistle. Here make certain not to increase the flame or chana will burn. After one whistle let cooker de-pressurize naturally. This step will cook the tomato fast and will ease your job.
7. Open the lid and mash tomatoes with the help of ladle, wilean a minute you will see, tomatoes will mix very well.
8. Once tomatoes are dissolved totally add reserved chana water. Here you can add water according to the desired consistency and leftover water can be used in making rice, dals or kneading dough or even you can drink some of it as it's very healthy.
9. Increase the flame to tall and bring to boil, reduce the flame and simmer for 10-15 minutes.
10. Add some freshly chopped coriander leaves and serve hot with rice.
Pictorial:
1. Transfer soaked and drained chana in cooker with water, salt, ginger and onions.
2. Shut the lid and give one whistle. Reduce the flame to low and cook for 20 minutes.
3. Strain the water. Reserve the water.
4. Put the chana back into the cooker.
5. Create well, add ghee and dry spices. Cook for a minute.
6. Add finely chopped tomatoes. Mingle well and cook for 5 minutes on tall to medium flame and keep mashing tomatoes meanwhile.
7. Add 2-3 tbsp of chana water and close the lid. Reduce the flame to low and cook till one whistle.
8. Open the lid and mash the tomatoes using ladle, this will take just few minutes to dissolve tomatoes as they are alalert cook.
9. You can see how kindly it's done.
10. Shutr look of these thick chana.
11. Add reserved water, it's not essential to put the total water. You can adjust according to the desired consistency.
12. Mingle well and cook for one boil on tall flame and then simmer for 5-10 minutes.
13. Garnish with coriander leaves and serve hot.
14. Shutr look.
15. Even closer.
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