Wednesday, October 23, 2013

Black chana masala


Black chana masala is another version of chole where we use black chana instead of kabuli chana. Black chana masala is my family's all time favorite. It goes well with rice and paratha. I have a very good memories associated with this black chana masala. When I was studying in college and  staying in hostel, the mess of hostel use to serve horrible food. During weekend either we use to go out or cook in our room (which was not allowed). Most of the time I use to cook and the menu use to be black chana masala and rice with the minimal ingredients, so whenever I prepare this dish, it reminds me of my hostel life which I still cherish.

RECIPE:


Cooking Time: 30-40mins
Preparation Time: 15-20 mins


Ingredients:
  • Black chana: 1 cup( soaked overnight)
  • Black cardamom: 1
  • Green Cardamom: 2
  • Bay leaf: 1
  • Cinnamon stick: 1 inch
  • Cumin seeds/jeera: 1/2 tsp
  • Onion: 1 large (finely chopped)
  • Tomato: 1 large(finely chopped)
  • Ginger garlic paste: 1 tsp
  • Chole masala: 2 tsp
  • Chilli pwd: 1/2 tsp
  • Turmeric pwd: 1/4 tsp
  • Coriander pwd: 1 tsp
  • Cumin  pwd: 3/4 tsp
  • Cooking oil
  • Salt to taste



Method:




  • Heat the oil in a pressure cooker, add the cumin seeds, black cardamom, green cardamom,bay leaf and cinnamon stick. 
  • When the seeds crackle, add the ginger garlic paste and saute for min.
  • Add the  onion and cook till golden brown in color
  • Add the tomato and cook till tomatoes become soft. 




  • Add the chole masala, chilli powder, turmeric powder, coriander powder, cumin seed powder and salt and cook till oil start separating.
  • Add the black chana and fry for 2-3 mins.
  • Add the water and mix well. Cook in pressure cooker for 3-4 whistles on low to medium flame  or until they are soft.
  • Serve hot with rice, roti, paratha.



Note:
   Can also add boiled diced potato.
    Don't overcook the chana.


No comments:

Post a Comment