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Kala Chana

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  1. Indian Cuisine
  • 8
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photo by Muskan Goswami

INGREDIENTS
Main Ingredients
4 cups kala chana
Black Chickpeas Black chickpea is the other name of Bengal gram. It is black in color and also known as \'kala chana\'. It is used in many dishes and is widely used as sprout too. Skinless dried black chickpea is used in the preparation of gram flour....
  • kala chana
2 pieces chopped tomatoes
chopped tomatoes Chopped tomatoes are very small pieces of tomato. It is used in various salads and also used in various soups and stews to add sour-sweet flavor and to thicken the curry or stew....
    2 pieces Green chilli
    Green chilli Green chilli is the raw and fresh form of green chilli and is the most common ingredient in south-Asian dishes. It has hot peppery taste and is used to add spicy zing in the savory dishes and salads. It is also made into pickle....
    • Hari Mirchi
      (हरी मिर्च)
    1/2 slice Ginger
    Ginger Ginger is a hot, fragrant kitchen spice. It is an edible root which can be consumed as a delicacy, medicine or spice. It has a strong aromatic flavor and spicy taste that has been used since ancient times in Indian and Chinese cuisines. ...
    • Jengibre
    • Sal
    • Adrak
      (अदरक)
    2 tablespoons cooking oil
    cooking oil Cooking Oil refers to a variety of edible oils that are used in culinary for shallow frying or deep frying. ...
      1 teaspoon cumin seeds
      cumin seeds Cumin is used as whole as well as grounded form in a lot of cuisines. Cumin are tiny packed with a sharp flavor .Cumin is the major ingredient in Indian cuisine and used worldwide....
      • comino
      • Jeera
        (जीरा)
      1 tablespoon chickpea flour
      chickpea flour it is a versatile flour made from grinding dried chickpea grains . there is higher proportion of fiber , no gluten and high percentage of protein . and is a staple ingredient in Indian, Pakistan, and Nepal cuisines . ...
      • channe ka atta
      1 tablespoon coriander powder
      coriander powder Coriander powder is made of dry coriander seeds. Coriander seeds are also known as Cilantro seeds in U.S. It is commonly used in stew, curries, salads and soup to add distinct flavor and aroma....
      • dhania powder
      2 teaspoons red chili powder
      red chili powder Red chili powder is the powdered form of dried red chilies. It is either grounded extremely fine or it is grounded thick in the form of small or big flakes. The intensity of hotness of the chili is dependent on the dried red chilies and its origin. Popularly consumed in...
      • Lal mirch powder
        (लाल मिर्च पाउडर)
      1/2 teaspoon Garam Masala
      Garam Masala You may call Garam masala as the essence of countless Indian dishes and a typical kitchen essential of Indian households. This earthy mix of spices consists of finely grounded ingredients namely cumin, coriander seeds, bay leaf, cardamom, black pepper, cinnamon, cloves, mace and nutmeg. This mix may vary a bit...
      • garam masaala paudar
        (गरम मसाला पाउडर)
      1 teaspoon Dried mango powder
      Dried mango powder
      Also known as : Raw mango powder
      Dried mango powder is the powder form of dried raw mango. As raw mango is not available all year, raw mango is cut into pieces, dried and powdered, which makes it easy to store and has a good shelf life. Dried mango powder is used in many dishes to add...
      • Aamchoor
      as per taste salt
      salt
      Also known as : sea salt , iodized salt
      ...
      • sal
      • Sal
      • namak
        (नमक)
      3 cups Water
      Water Water is a universally used ingredient, available all around us. In cooking its best to use fresh filter water. Visible Impurities in water can easily be identified by seeing it inside a glass or bottle in front of a well lit background. Water is used to moist, boil or cook...
      • agua
      • Sal
      • pani
        (पानी)
      About The Chef
      Lives in : New Delhi India A lot of things fascinate me. Food, travel, photography and writing are some to name.
      Recipes by Muskan Goswami

      Kala Chana

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      Super healthy and easy to cook recipe!
      Preparation
      Main Preperation Steps
      • Wash kala chana under running water and soak it in enough water for 8 hours or overnight.

      • To boil chana, discard soaked water and transfer soaked chana in a pressure cooker, add 1 ½ cups of water. Close pressure cooker put the weight on. Cook it on high flame for 2 whistles then lower the heat to low flame and cook it for another 30 minutes. Turn off the heat. Let the pressure go by itself.

      • While chana is boiling, take two tomatoes, green chilies and ginger piece and chop them roughly.

      • Grind it into a smooth paste and keep it aside.

      • Now heat the oil in a pan on medium flame. Once hot, add cumin seeds. Let them sizzle.

      • Then add chickpea flour and stir continuously. Cook it for about 2 minutes. You will start getting a nice aroma of chickpea flour. Stir continuously while cooking the flour.

      • Now add the tomato puree to the pan, while continuously mixing.

      • Add coriander powder and red chili powder, and mix it well. Let it come to a boil.

      • Cook tomato puree till all the moisture from puree evaporates and the oil starts to get separated from the sides of the pan.

      • Then add garam masala, dried mango powder and salt to it. Mix it well and cook it for a minute.

      • Now add the boiled chana with water to it and mix it well.

      • Let it simmer for 5 minutes and serve hot.

      Garnishing Ideas
      • Garnish with some chopped coriander leaves.
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      • Great for kids & parties
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      • So refreshing
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