Black Chana Masala

Kala chana or the Indian garbanzo beans is also called as Bengal gram in India. Black gram is a good source of dietary fibre and is rich in Potassium, Sodium, Iron, Calcium and Folate. It can be boiled and added to soups and salads for an added crunch. Add it in your kebabs and cutlets as a binding agent as well as to increase the nutritional value. Kadala (meaning chana in Malayalam) curry with Puttu is one of the most yummiest and healthy breakfast of Kerala. The gravy is thickened using roasted coconut and the curry is loaded with spices. This is a no coconut gravy and best served with rotis, phulkas or plain steamedBasmati rice. Neha loves basmati rice served with chole, dal makhni and rajma and during her exam week, I make it a point to make her favourite dishes for lunch. Its usually rajma/chawal, chole/chawal, some stuffed parathas with raita, pasta etc. This was served for her lunch two days and I thought of sharing this simple recipe with you guys.

I have tried to keep the gravy a bit mild and have not added many ingredients. You may however add ginger-garlic paste, whole spices like cinnamon, cardamom, cloves etc. You can grind two tablespoons of cooked chana to make the gravy thicker and creamier. This curry is mildly spiced but a bit tangy with tomatoes and aamchur. Unlike the white chickpeas or kabuli chana, black chana is a lot more earthier and less creamy. So, lets get to this simple recipe. Serve it hot with a plate of hot rice, a fresh green chili, a lemon wedge and few slices of onion 🙂

Ingredients:

• Black chana 150-200 gm
• Salt to taste
• Onion 1
• Tomatoes 2
• Refined oil 1 tbsp
• Turmeric powder 1/2 tsp
• Red chili powder 1 tsp
• Coriander powder 2-3 tsp
• Garam Masala a pinch
• Aamchur a pinch
• Coriander leaves 2-3 sprigs

Method:

• Wash and soak the chana for 6-8 hours or overnight. Cook it with some salt and turmeric powder.

• Chop the onion finely and cut the tomatoes roughly.
• Add two tablespoons of the cooked chana and the tomato pieces and grind them to a smooth paste.

• Heat oil in a kadhai and saute the onion pieces till they are golden.
• Now add the dry spice powders and cook for a minute or two.

• Add the tomato paste and stir well.

• Cook till oil separates on top. Add the cooked chana and adjust the salt.

• Cover and cook for five minutes till the masala gets absorbed by the chana.

• Sprinkle the garam masala and garnish with finely chopped coriander leaves.
• Serve hot with steamed basmati rice.