Spicey black chickpeas with green chillies.
If you are looking for a very spicy n tangy recipe to make kala chana gravy than please try this recipe. It goes very well with boiled rice or hot chapatis.
I have gone through multiple failures in making these chanas in the initial learning phase. But now by God’s grace I can make them quite easily. All you need is few tricks to get perfection.
For garnishing –
1/2 Cup green coriander washed n chopped
1/4 Cup green chillies finely chopped
1/4 Cup freshly grated ginger
4 Cups Black chickpeas( kala chana)
Soak them over night in warm water and throw the water in the morning.
1/2 Tbsp salt
1/ Tbsp Asofoetida
1/4 tsp Baking soda
8 cups water
Put all these things in to the water and take two whistle on high and 4-6 whistles on the lowest flame. Check to get the soft chanas.
For frying –
1 Tbsp Turmeric powder
1 Tbsp Red chili powder
1/2 Tsp Black cardamom powder
4 Tbsp dry coriander powder
1 Tbsp garam masala
1 Tbsp salt
1 Tbsp cinnamon powder
2 large onions sliced
2-3 medium sized tomatoes
1/4 cup grated ginger
6-8 Garlic cloves peeled n grated
6-8 medium green chilies chopped.
Put all this in mixi blender n grind well with little water. Do this atleast half hour back before frying it
6-8 Tbsp refind Oil to fry
1 Tsp Asafetida
1 Tbsp Cumin seeds
1 Tbsp Methi dana powder ( fenugreek seeds powder)
1 Tbsp dry ginger powder
1- Heat oil and fry asafetida cumin seeds,dry ginger powder and fenugreek seeds powder in it.
2- Now after 1 minutes immediately pour in blended masala into it and start frying.
3- It will take atleast 20 minutes to fry it continuously.
4- When this starts leaving oil than mix it in the boiled n softened chana.
5- Now crush the chana with potato masher for sometime.
6- Peel two medium potatoes and deep fry them till medium dark brown.
7- Add to the chana and close the lid of cooker and take one whistle.
8- When about to serve than add grated ginger, coriander leaves and green chillies.