The kala chana served with pooris or batura is one that we all love. A quick and easy holiday lunch. Add in a salad and raita and you are ready for a fabulous weeknight dinner without all the effort of spending hours in the kitchen while your family is at home.
The kala chana needs to be soaked for 4-5 hours before cooking. You may soak it overnight or can even soak and pre-cook the chana the previous day and refrigerate. Make the masala and add in the pre-cooked chana on the day, so this way you can spend more time with the family.
Note: Sometimes if I forget to pre-soak the chana, I use the cheat method of soaking it for an hour in hot water and it works just the same:).
Getting down to the recipe straight away.
Ingredients for the kala chana curry:
Kala Chana - 200 gms
Water -3 cups
Onion- 1 big(chopped finely)
Tomato - 1 (chopped finely)
Garlic- 4 to 5 cloves minced using a pestle and mortar
Green chilli - 1 (slit into two)
Cummin seeds - 1/2 tsp
Kashmiri red chilli powder - 1 tsp
Turmeric powder - 1/4 tsp
Coriander powder - 2 tsp
Garam Masala Powder - 1/2 tsp
Coriander leaves - 2 tbsp(chopped finely)
Salt - to taste
Cooking Oil - 2 tbsp
Method for making the Kala Chana:
1- Soak the chana for 4 to 5 hours in water. Wash and drain. Pressure cook with 3 cups water, 1 tsp salt and 1/4 tsp turmeric powder for 30-35 minutes. Let the pressure cooker cool down completely only then do open.
2- Take a pan(big enough to be able to add in the chana too). Add 2 tbsp of oil. Now add the cummin seeds, let it sizzle. Now add the slit green chilli and minced garlic. Saute till the raw smell of the garlic disappears. Add in the finely chopped onion and saute till it turns soft and golden brown.
3- Add in the chopped tomatoes. Saute till the tomatoes are well- cooked and mashed up. Add the Kashmiri chilli powder, coriander powder and garam masala powder. Add 1/4 cup water so that the masala does not get burnt. Mix well. Saute till the masala is well cooked and the oil starts to ooze out from the sides of the masala.
4- Add in the kala chana alongwith the water left in the pressure cooker. Add in the chopped coriander leaves. Mix. Add 1/2 cup water if you wish to have more gravy. Cover and cook on medium flame for 10-15 minutes.
5- Open adjust salt and seasoning. Boil for another 4-5 minutes. Serve hot with pooris/batura or rice.