Kala chana makes a delicious accompaniment with any flat bread. It is ideal to eat as a snack too.
Course lunch ideas, Side Dish
Cuisine north indian
Keyword dhaba style kala chana, kala chana
Prep Time 10 minutesminutes
Cook Time 22 minutesminutes
Soaking Time 8 hourshours
Total Time 32 minutesminutes
Servings 4people
Author Jayashree
Ingredients
1cupkala chana
1onion
3tomato
2tablespoonoil
1inchginger
1teaspooncumin
1/2teaspoonturmeric powder
1teaspoonchana masala
1teaspoonchilli powder
1/2teaspoon pepper powder
1/2teaspoonamchur powder
salt to taste
coriander for garnishing
Instructions
Wash the black chana and soak in water for six to eight hours.
Discard the water, add fresh water and pressure cook it for three whistles.
Chop the onion and tomato finely.
Take oil in a pan, add cumin, once it splutters, add the onion.
Tip in the grated ginger.
Once the onion is light pink in colour, add the tomatoes to it. Saute it.
Let the tomatoes be mushy, add a little water if needed. Throw in the spice powders, turmeric powder, chana masala, chilli, pepper and amchur powder. Put salt and give a mix. Let cook for two minutes.
Remove the cooked beans, strain the water and put the beans into the pan. Let cook for sometime. Garnish with fresh coriander.