Kala chana Dry curry

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Kala chana Dry curry
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Kala chana Dry curry

Recipe by Mudita BhageriaCourse: MainCuisine: IndianDifficulty: Easy
Servings

4

servings
Prep time

4

hours 

10

minutes
Cooking time

40

minutes

This is a very high protein and delicious dish! We always offer it in Durga puja (a Hindu holiday), because we believe Durga Ji loves it. This is easy to make, and a great snack or lunch. This recipe is also oil free, sugar-free, vegan and gluten free. In India we used to eat it quite often, and some people also add potatoes, tomatoes, and spices to make a thick curry and serve with rice.
 

Ingredients

  • 1 cup kala chana – soak for 5 to 6 hours

  • 2 green chili – finely chopped (optional)

  • 2 tsp salt or to taste

  • 1 tsp cumin seeds

  • 1 tsp garam masala

  • 1 tej patta (bay leaf)

  • ⅓ tsp hing

  • 1 tsp ginger – finely chopped

  • Cilantro – finely chopped (optional)

  • Kala Chana Salad

  • 1 medium size tomato – finely chopped

  • 1 small size onion – finely chopped

  • 2 tbsp cilantro – finely chopped

  • 1 tsp mint – chopped (optional)

  • 1 tsp kala salt (black salt)

  • 1 tsp chaat masala

  • 2 tbsp lemon juice

Directions

  • First, boil the chanas with salt in a pressure cooker for about 10 to 15 minute minutes.
  • Rest for about 10 minutes (don’t drain the water yet). Keep aside.
  • Dry Channa
  • If making for puja, add oil in a fry pan and add cumin seed, bay leaf and hing. Wait until the seeds crackle.
  • Add chanas (keep about ½ cup water and drain the rest), salt, and garam masala. Stir.
  • Cover for about 5 to 8 minutes. 
  • Garnish with ginger, cilantro and green chili.
  • Salad
  • Drain the chanas and mix them well with tomato, green chilli, onion, lemon juice and chaat masala.
  • Garnish with cilantro and mint.
  • Enjoy!

Notes