KALA CHANA MASALA /PUNJABI STYLE KALE CHOLE MASALA (onion-garlic free)
Kala chana or black chickpeas are one of the healthiest grams. These kala chana are darker in colour than the Kabuli white chana. When cooked, it reaches the darker side which is almost dark brown or black in colour. These protein-packed chickpeas make several tasty dishes from soups to salads and from snacks to the main course delicacies
This kala chana masala is cooked with less gravy. The boiled chana is cooked with rasa (curry) until it reaches a thicker consistency. As this dish is onion free, the base of the gravy is prepared with tomatoes and boiled chickpeas after blending a few into a paste. A few whole and powdered spices and ginger makes this kala chana masala very appealing and tasty
Prep time – 8 hrs/overnight
Cook time – 45 minutes
Course – Main
Cuisine – Indian (Punjabi)
Author – Bharti Dhawan
INGREDIENTS REQUIRED
• Kala chana/black chickpeas – 1 cup(200 gms) Rinsed and soaked overnight
• Water – 4 cups for cooking + enough for rinsing and soaking the chickpeas
• Ghee/Oil – 2 tbsp
• Tomatoes – 2 large
• Ginger – 1-inch piece
• Salt – 1+1/2 tsp or to taste
• Whole red chillies (dry) – 1-2 nos
• Whole cumin/jeera – 1 tsp
• Bay leaf/tez patta – 1 no
• Cinnamon stick – 1-inch piece
• Black cardamom/badi ilaychi – 1no (cracked)
• Ginger Juliane, coriander leaves and lemon wedges for garnishing
HOW TO MAKE KALA CHANA MASALA
1- Firstly add soaked chana, water and 1 tsp salt to a pressure cooker and allow the first whistle at medium-high flame
2 – Next, slow down the flame and cook chana for 25 minutes at low flame. Switch off the flame and allow the cooker to cool down completely
3- Check the chana by pressing between fingers, if it smashes easily, this is cooked to perfection. If needed, add some hot water and keep on flame for 5-6 minutes at high flame (strain chana and keep the chana water aside)
4- Now to make a masala (as this dish is without onion-garlic, we have to blend some boiled chana for the base)
5- Take a blender or a wet grinder and add boiled chana, chopped tomatoes, ginger pieces, and green chillies. Blend to a paste and keep this aside
6- Heat ghee in a kadahi and add jeera, Tez Patta, red chilly, cinnamon stick and black cardamom
7- Allow the spices to crackle and add blended chana-tomato paste. Bhunow/roast this until it leaves oil from the sides
8- Next, add boiled chana and roast it with the masala for 3-4 minutes
9- Next, add half quantity of boiled chana water and allow to boil at medium flame. Cover the kadahi with a lid
10- Add another half quantity of chana water and allow the gravy to get thicken
11- When little water is left, switch off the flame and cover the pan for 10 minutes so that all the flavours come together
12- Finish the Kala chana masala with ginger julienne and lemon wedges on top. Serve the tasty dish with JEERA RICE, TAWA NAAN, POORI or CHOOR-CHOOR PARATHA
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