Kala Channa gravy ( Black Chick peas )

Kala Channa is a versatile ingredient.It can be used to make salads, chaat, variety of gravies and a delight to eat simply boiled in salt.

In SouthIndia , Kala Channa is used to make Sundal on one of the Nine days. Apart from the nutritional value, Kala Chana has a self induced taste which can accommodate into any flavor we want. Since kids prefer to take likes of Roti to School, I decided to make Kala Channa to accompany.

Tomato Paste ( Storage recipe) :

On Sundays, I keep my key items, like Ginger garlic paste, tomato paste, Coriander chutney , Tamarind Chutney ready for the week. Chop 1 kg tomatoes .  In a Wok, heat a 1tbsp of oil , and add these tomatoes with a tsp of salt . Allow it to cook in slow fire till the water evaporates . Once it cools, grind it to paste. Store in a air tight container and keep it in refrigerator. You can use it for any gravy that you make.It stays for more than a week.TEMPLATE

Yield: 3 cups

Prep time: 10 minutes

Total time: 25 minutes

Ingredients

Kala Channa – 2 cups

Tomato Puree – 4 tbsp

Onion – 2 medium

Cumin Seeds – 1/2 tsp

Cumin Powder – 1 tsp

Coriander powder – 1/2 tsp

Chaat Masala – 1/4 tsp

Red Chilli Powder – 1  tsp ( to taste)

Pepper powder – 1/4 tsp

Green Chillies – 2

Coriander Leaves – 2 tbsp

Ginger – 1 tbsp grated

Garlic – 6 pods Chopped

Water – 1 1/2 cups

Directions

  1. Soak the Kala Chana overnight.
  2. Boil the Kala Channa with 3 cups water and 1/2 tsp Salt.
  3. In a Wok, take 2 tbsp oil. Add the  the Cumin Seeds.
  4. When the cumin seeds splutter, add the chopped garlic and Ginger.
  5. Cook for 1 minute in low flame.
  6. Add the chopped onion.
  7.  Cook for a minute and add the Tomato puree , green chillies and the dry masalas ( Cumin , Coriander, Chaat masala, Red Chilli and Pepper powder)  and salt to taste ( please remember we have already added some salt for the Channa)
  8. Add  water and cook in low flame for about 15 minutes.
  9. Remove from fire and garnish with coriander leaves ( optional : Chopped onions)
  10. Serve hot with Phulka/ Roti

Special Information

  1. The soaked water is advised not be used  for boiling. So change the water in the morning and pressure cook upto 5 whistles in low flame.
  2. If you do not have stock of chaat masala, alternatively you can use lemon (1/2 ) / Tamarind paste ( 1 tsp) or even Dry Mango powder (1/8 tsp)
  3. Avoid garnishing with coriander when the food is just removed from fire, as the leaves of coriander tender to lose their green  color and become mushy.
  4. If  you run short of time, like I do most of the times during the wee hours of morning, you can soak the Channa for 6 hours and boil it the previous night. This remains good in refrigerator  for almost a week.
About admin 24 Articles
A Food Nutritionist by qualification, a Human Resource by experience and a cook and a handicrafts person ,by choice. With the best of food critic ,artistic family lineage and art appreciators at home I am delighted to blog my recipe's ,art works for kids .You may see some of my work as a deliberate deviation from the traditional work's, be it the recipe/handicrafts....just to satisfy my creative bugs ..hope you enjoy your visit ...

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