Sunday, May 7, 2017

Posted by Mala at 1:00:00 AM No comments
This is a Saatvik Curry, no onions ..... no garlic, its flavors are perked up by simple masalas and spices and yet it turns out to be a very scrumptious and tasty curry. Ideal for Vrat/fasting days.
Kala channa also known as black chickpeas, are rich in dietary fiber, Potassium, Sodium, Folate, Iron and Calcium. Serve this simple black channa curry with Spinach rotis
Please look into my Glossary for any unknown terms


                                                              Ingredients
               Black Channa - 21/2  cups - soaked for 8-10 hours and pressure cooked for 10 - 12 whistles
                          Tomatoes - 3, pureed with a small piece ginger and 3 green chillies
                                             Besan flour - 1 tsp
                                             Chilli powder = 1 tsp
                                             Jeera powder = 1 tsp
                                             Coriander powder - 1 tsp
                                             Garam masala powder - 1 tsp
                                             Amchur powder - 3/4 tsp
                                             Salt to taste
                                             Coriander / cilantro for garnishing

                                                           For Seasoning
                                                       Cooking oil - 4 tsps
                                                            Jeera - 1 tsp

                                   Recipe Cuisine: North Indian; Category: Lunch / dinner
            Prep time: Soaking - 10 hours; others - 20 mts; Cooking time: 25 mts
                                  Recipe source: Tarla Dalal, slightly modified
                                                                 Serves 8

                      Kala channa soaked for 10 hours, and pressure cooked for 10 whistles.






For the puree


Add oil in a pan, and season jeera


Now  add besan flour.


Keep on stirring, it will become frothy like this


Now add the chilli, dhania and jeera powders


Mix well, add the tomato puree


Flames on the lowest, keep on stirring till most of the water in the puree evaporates, and the tomato mixture thickens


Add the cooked channa


Add the amchur (dry mango) and the garam masala powders


Now add the salt too, let the whole thing simmer for 5- 10 minutes


Garnish with fresh coriander leaves, serve it hot with any roti.


The saatvik no onion-no garlic Black channa curry served with fresh spinach rotis.



This post first appeared in www.malpatskitchen.com















                         

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