Hari mirch ke kale chaney! 

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

For Boiling-

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  

Method – 

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

Method – 

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.  


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