Ingredients and Method to make Kala Chana ~ Raswala chana
1 cup brown chickpeas (kala chana) soaked in sufficient water for at least 8 hours
1/4 tsp turmeric powder (haldi/manjal podi)
1/2 tsp chili powder (lal mirch/thani molagai podi)
1/2 tsp ground cumin (jeera powder)
1/2 tsp ground coriander (dhania powder)
1/4 tsp dry mango powder (amchur powder )
1 Tbsp oil
1/2 tsp mustard seeds (sarson/ rai/ kadagu)
2 Tbsp chick pea flour (gram flour/ besan/ kadalai maavu)
1 Tbsp grated jaggery (gud/vellam) (or 2 tsp sugar)
salt to taste (namak/uppu)
3 Tbsp finely chopped cilantro (coriander leaves/hara dhania/kothamalli)
Soak chickpeas in sufficient water for at least 8 hours or overnight. Drain water, fill with fresh water enough to submerge the beans and pressure cook until soft. I usually keep the beans in the pressure cooker for about 4 to 5 whistles and lower the heat and cook on low heat for 15 minutes or so. Or the beans can be cooked on the stove top with sufficient water until soft. After the pressure subsides, remove and drain the beans,reserve the cooking water and keep aside.
1 cup brown chickpeas (kala chana) soaked in sufficient water for at least 8 hours
1/4 tsp turmeric powder (haldi/manjal podi)
1/2 tsp chili powder (lal mirch/thani molagai podi)
1/2 tsp ground cumin (jeera powder)
1/2 tsp ground coriander (dhania powder)
1/4 tsp dry mango powder (amchur powder )
1 Tbsp oil
1/2 tsp mustard seeds (sarson/ rai/ kadagu)
2 Tbsp chick pea flour (gram flour/ besan/ kadalai maavu)
1 Tbsp grated jaggery (gud/vellam) (or 2 tsp sugar)
salt to taste (namak/uppu)
3 Tbsp finely chopped cilantro (coriander leaves/hara dhania/kothamalli)
Soak chickpeas in sufficient water for at least 8 hours or overnight. Drain water, fill with fresh water enough to submerge the beans and pressure cook until soft. I usually keep the beans in the pressure cooker for about 4 to 5 whistles and lower the heat and cook on low heat for 15 minutes or so. Or the beans can be cooked on the stove top with sufficient water until soft. After the pressure subsides, remove and drain the beans,reserve the cooking water and keep aside.
Heat
oil in a medium sized heavy bottomed pan. Add mustard seeds to it, when
the seeds splutter add besan/ chick pea flour and on low to medium low
heat roast until the flour and browns slightly.
Add
cooked kala chana/ chickpeas, turmeric powder, chili powder, coriander
and cumin powder, dry mango powder, salt to taste, jaggery and some
water as needed to achieve required consistency and simmer and for 8 to
10 mins until the flavors mingle. You can use the reserved water from
the first step for this too.
Garnish with cilantro and serve hot with phulkas/chapathis / flat breads.
Serves approx 2 to 3
Serves approx 2 to 3
