Kala Channa



This recipe is my mothers, and everyone loves it, its simple to make. I found this recipe in one of her old books and quickly wrote it down.

Ingredients
1 cup kabuli channa (Soaked in 3 to 4 cups of water for 10 - 12 hours), canned chickpeas can be used
1 tea bag or put 1 tbsp tea in a cheese cloth and tie it tightly
1.5 tsp fennel seeds/saunf
1.5 cups onion sliced
1/2 tsp black salt
1 tsp cumin seeds/jeera
1 tsp kalongi/onion seeds powdered
1 inch ginger, sliced
1 tsp garlic paste(optional)
2 tbsp thick tamarind juice (adjust to taste)
1 tsp ghee/oil
fresh coriander leaves for garnish

Method

  1. Drain the soaked channa.
  2. Pressure cook it along with the tea bag, fennel seeds, black salt and 1/2 cup of sliced onions.
  3. After 4 to 5 whistles or till cooked well, drain the channas and reserve the water. Discard the tea bag.
  4. Heat the ghee, add the kalongi and cumin seeds.
  5. Once they splutter add the sliced onions, ginger and garlic. Cook till the onions are transparent.
  6. Add the drained channa and cook for 2 minutes.
  7. Add the tamarind paste and 1/2 cup of the channa water.
  8. Mix well.
  9. Cover and simmer for 10 minutes. The water would have dried up by now.
  10. Garnish with coriander leaves and serve with Baturas.


I am sending this to Think Spice: Kalonji hosted by Dee of Ammalu’s Kitchen, started by Sunita.

10 comments:

srikars kitchen said...

Nice & Healthy dish.. looks perfect dear..

Madhu said...

Very new way to cook channa, dish looks good with falvourful spices.

Uma said...

that's a delicious way to cook kala chana! Looks yum!

notyet100 said...

looks yum medha...

VIDYA VENKY said...

hi first time to ur blog its soo gud..

Priya said...

Healthy with loads of proteins..looks delicious!

Pavithra said...

first time here.. loved all ur dishes and nice blog.. will visit regularly

Alka said...

Oh i love my chickpeas to be black (or atleast dark brown) but i am afraid to use tea bags, fearing that it might spoil the show.The whole garammasala tied in potli while boiling the peas give some acceptable brown colour though, but never as stunning like yours
Also i never had tried kalongi except in pickles, so this one is really new to me
Loved the recipe, moms are great, they always rock :-)

Parita said...

first time here..lovely blog..yummy chana dish :)

meeso said...

Mom's recipes are always the best! I'm bookmarking to try :)

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