kala channa recipe made for kanjak in north india?

Answer 1

Kala Channa


Ingredients:
2 Cups Kala Chana
Bay leaf 1
big Brown Cardamom 3
Cloves 4
Cinnamon 1 inch piece
Salt 1 tsp. Or according to taste

For Gravy:

Onion, chopped ? cup Ginger paste 1 tsp. Garlic paste 1 tsp. Tomato paste ? cup or two tomatoes, pureed Turmeric powder ? tsp. Green chilly 1 chopped Cumin seeds ? tsp. Cumin seed powder 1 tsp. Coriander powder 1 tsp. Red Chilly powder ? tsp. Black Pepper powder ? tsp. Cooking Oil 3 tblspn. Kasoori Methi leaves Coriander leaves for garnishing Garam masala a pinch

Cooking Instructions

* Soak Chana for 8 to 10 hours. * Wash under tap water. * Keep it for boiling in a pressure cooker in 4 to 5 cups of water. * Add salt, cloves, bay leaf, brown cardamom and cinnamon. *Close lid and cook for 45 minutes after the pressure builds in the cooker. *Heat oil in a wok. Add cumin seeds. Add onion. Fry till they become golden brown. Add coriander powder. *Add garlic and ginger paste and green chilly. *Stir for a few seconds. *Add tomato puree or tomato paste with red chilly powder, black pepper, turmeric powder, cumin and coriander powder and Kasoori methi leaves crushed fine by rubbing between fingers. *Keep stirring till the oil separates from the paste. *Separate water and chana through a strainer. *Take out 3 serving spoons-full of channa in a plate and crush them with the back of a ladle. *Add it to the paste. Roast for five minutes. *Add the rest of the chana. *Roast for about ten minutes. *Add the chana water. *You can add some more water if you like more gravy. *Let it cook uncovered for 20 minutes or till oil floats on top.

Serve hot with plain rice or paratha. Garnish with garam masala and coriander leaves before serving.