Kala Chana Gravy
Ingredients
¾ cup black chana or kala chana or black chickpeas
1 medium sized onion - slice half the onion and finely chop the remaining half
1 medium size tomato , chopped
3 - 4 garlic/
½ inch ginger
1 tbsp coriander seeds
½ tbsp fennel seeds
¾ cup fresh grated coconut + 2 tbsp dessicated coconut
½ tsp turmeric powder
¾ to 1 tsp red chili powder
½ tsp garam masala powder or goda masala or malvani masala
1 or 1 . 5 tbsp oil
4 to 5 curry leaves /kadi patta (optional)
salt as required
Method
1. Soak the dried black chickpeas in enough water overnight or for 8 - 9 hours .
2. In the same water pressure cook the chickpeas till they are completely cooked.
3. Add more water if required for pressure cooking the chickpeas.
4. Strain and reserve the chickpea stock .
5. Heat 1 tsp oil in a pan.
6. Add the sliced onions and saute till translucent.
7. Add the ginger, garlic, fennel seeds , coriander seeds , triphal and saute till the spices become aromatic .
8. Lastly add the coconut and saute till the coconut becomes golden .
9. Keep on stirring for even browning and so that the mixture does not burn.
10. When the mixture cools grind to a smooth paste with some water in a wet grinder.
11. Heat 1 or 1 . 5 tbsp oil in a pot or deep pan.
12. Saute half of the onion which we had finely chopped till they become translucent .
13. Add coconut masala paste & chopped tomatoes. saute for a minute .
14. Add the red chili powder, turmeric powder and garam masala and stir .
15. Add about 2 to 2 . 5 cups chickpea stock or water and stir.
16. Add 4 - 5 curry leaves , chopped potatoes and salt .
17. Simmer the usal till potatoes are cooked . add more water if required .
18. The curry is of medium consistency and neither thick nor thin .
19. Garnish with coriander leaves and serve the kala chana usal hot with rice or pooris .
Ingredients
¾ cup black chana or kala chana or black chickpeas
1 medium sized onion - slice half the onion and finely chop the remaining half
1 medium size tomato , chopped
3 - 4 garlic/
½ inch ginger
1 tbsp coriander seeds
½ tbsp fennel seeds
¾ cup fresh grated coconut + 2 tbsp dessicated coconut
½ tsp turmeric powder
¾ to 1 tsp red chili powder
½ tsp garam masala powder or goda masala or malvani masala
1 or 1 . 5 tbsp oil
4 to 5 curry leaves /kadi patta (optional)
salt as required
Method
1. Soak the dried black chickpeas in enough water overnight or for 8 - 9 hours .
2. In the same water pressure cook the chickpeas till they are completely cooked.
3. Add more water if required for pressure cooking the chickpeas.
4. Strain and reserve the chickpea stock .
5. Heat 1 tsp oil in a pan.
6. Add the sliced onions and saute till translucent.
7. Add the ginger, garlic, fennel seeds , coriander seeds , triphal and saute till the spices become aromatic .
8. Lastly add the coconut and saute till the coconut becomes golden .
9. Keep on stirring for even browning and so that the mixture does not burn.
10. When the mixture cools grind to a smooth paste with some water in a wet grinder.
11. Heat 1 or 1 . 5 tbsp oil in a pot or deep pan.
12. Saute half of the onion which we had finely chopped till they become translucent .
13. Add coconut masala paste & chopped tomatoes. saute for a minute .
14. Add the red chili powder, turmeric powder and garam masala and stir .
15. Add about 2 to 2 . 5 cups chickpea stock or water and stir.
16. Add 4 - 5 curry leaves , chopped potatoes and salt .
17. Simmer the usal till potatoes are cooked . add more water if required .
18. The curry is of medium consistency and neither thick nor thin .
19. Garnish with coriander leaves and serve the kala chana usal hot with rice or pooris .
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