Kala chana recipe How to make easy way
kala chana , also known as black gram, is a protein-rich legume that has been a staple in Indian kitchens for centuries. Whether you are looking to prepare a simple everyday dish or an elaborate feast, black gram is your favorite ingredient. In this blog, we will learn all about black gram – its benefits, recipes, and tips to make a delicious version of bottle gourd curry that pairs beautifully with black gram. Her Kala Chana recipe is a simple, traditional Indian dish that combines nutritious ingredients with aromatic spices to create a rich and delicious curry. This dish can be enjoyed with rice, roti or paratha, making it a versatile addition to your meal plan.
about of kala chana recipe:
Kala chana recipe, also called desi chana, is a smaller, darker version of the commonly known chickpea. It is cultivated extensively in India and is renowned for its nutty taste and dense texture. Unlike the light-colored kabuli chana (chickpeas), kala chana has a robust flavor and is rich in nutrients, making it a popular choice for both savory and sweet dishes.
Equipments:
- Mixer Grinder of any type Buy now
- Any Utensil Like Bowl Buy now
- Teaspoon Buy now
- And Ingredients As Given Below
Ingredients:
- Kala chana: 1 cup (soaked overnight)
- Onion: 1 large (finely chopped)
- Tomato: 2 medium
- Ginge paste: 1 tablespoon
- Green chilies:2(finely chopped)
- Oil: 2 tablespoons
- Cumin seeds: 1 teaspoon
- Turmeric powder: ½ teaspoon
- Red chili powder: ½ teaspoon
- Coriander powder: 1 teaspoon
- Garam masala: ½ teaspoon
- Salt: To taste
- Other Ingredients:
- Water: 3 cups
- Fresh coriander leaves: For garnishing
How to Make Kala Chana recipe:
1.Soak 1 cup black gram in water overnight or for at least 8 hours. This makes the gram soft and reduces the cooking time.
2. Drain the water and wash the soaked black gram.
3. Put soaked black gram in pressure cooker.
4. Add 3 cups water and a pinch of salt.
5. Cook on medium flame for about 10-12 minutes until the chana becomes soft but not mushy.
6. Heat 1 tablespoon oil in a pan.
7. Add 1 teaspoon cumin and let it crackle.
8. Add finely chopped onion to it and fry until it turns golden brown.
9. Add 1 tablespoon ginger-garlic paste to it and cook until the raw smell goes away.
10. Add puree and chopped tomatoes to it, mix and cook until oil separates.
11. Add turmeric powder, red chilli powder and coriander powder.
12. Mix well and cook for 1-2 minutes to enhance the flavor of the spices.
13. Add the boiled kala chana along with the water used for pressure cooking.
14. Mix well and let it boil on low flame for 10-12 minutes.
15. Adjust salt and add garam masala at the end.
16. Garnish with freshly chopped coriander leaves. Serve hot with rice and roti.
Soak 1 cup black gram in water overnight or for at least 8 hours. This makes the gram soft and reduces the cooking time.
Drain the water and wash the soaked black gram. and put soaked black gram in pressure cooker.
Add 3 cups water and a pinch of salt.
Cook on medium flame for about 10-12 minutes until the chana becomes soft but not mushy.
Heat 1 tablespoon oil in a pan. Add 1 teaspoon cumin and let it crackle
Add finely chopped onion to it and fry until it turns golden brown.
Add 1 tablespoon ginger-garlic paste to it and cook until the raw smell goes away.
Add turmeric powder, red chilli powder and coriander powder.
Add the boiled kala chana along with the water used for pressure cooking.
Mix well and let it boil on low flame for 10-12 minutes.
Adjust salt and add garam masala at the end. Garnish with freshly chopped coriander leaves. Serve hot with rice and roti.