Black chick peas or Kala channa as called in India is a rich source of protein and fiber. It helps reduce cholesterol and is a very healthy food.
Here is my version of Kala channa masala .
Prep. Time: 25 mins
Serves: 3
INGREDIENTS:
Kala channa (black chickpeas): 3 cups
Tomato: 1 medium sized
Onion: 1 medium sized
Green chillies: 4 nos.
Ginger (grated): 1 tsp
Jeera: 1 tsp
Cloves: 4-5 nos.
Cinnamon stick: 1/2 inch
Maratha moggu: 2 nos
(I do not know its english name. May be someone can help me with this.)
Red chilli powder: 1 tsp
Dhania powder: 1 tsp
Jeera powder: 1/2 tsp
Garam masala: 1/2 tsp
Turmeric powder: 1/2 tsp
Fresh cilantro chopped: 1/2 cup
Lemon juice: 1 tblspn
Water as required
Oil for tempering
Salt as per taste
METHOD:
Soak the channa overnight and pressure cook with a little salt.
In a kadai, heat a little oil and add cloves, cinnamon, maratha moggu and roast. To this, add 2 of the green chillies, ginger, half of the finaly chopped onion and tomato. When the onions turn golden and tomatoes are mashed, cool down the mixture and grind this along with 2 tablespoons of the cooked kala channa. Keep aside.
Heat a little oil in the kadai. Add jeera. Once they sputter, add the remaining 2 green chillies, finely chopped. Next, add the remaining onions and tomatoes, turmeric powder and saute well.
Add the cooked channa, the ground masala, salt, red chilli powder, cumin powder, dhania powder and mix well.
Add water as required to dilute the mixture and bring it to a single boil. Remove from the stove and add the garam masala, finely chopped cilantro and lemon juice. (It is better not to heat after adding the garam masala and lemon juice. Heating would reduce the flavour of the garam masala.) Mix well and serve hot with rotis, naans or parathas. It also goes with any rice item.
Ciao till next time...Have fun! Vidya.