Dry Kala Chana (Brown Chickpeas)
Ingredients:
1 cup Kala Chana (Brown Chickpeas) , soaked overnight
Salt , to taste
For the tadka
1 tablespoon Ghee
1/2 teaspoon Cumin seeds (Jeera)
1 teaspoon Amchur (Dry Mango Powder)
1 teaspoon Chaat Masala Powder
1 teaspoon Minced green chillies
1 teaspoon Cumin powder (Jeera)
1 onion finely chopped
4 garlic finely chopped
1/2 inch ginger finely chopped
1 tsp lemon juice
Fresh grated coconut - 4/5 tbsp
Method:
To begin making, ensure the kala chana is soaked overnight or for a minimum of 6-8 hours.
Once the kala chana is soaked, transfer it into a pressure cooker with 1 cup of water and salt to taste.
Pressure cook for about 5-6 whistles and turn off the flame. Allow the pressure to release naturally.
Once the pressure has released, open the pressure cooker and drain off the excess water from the kala chana.
Heat a pan with ghee on medium flame, once the ghee is hot, add the cumin seeds and allow them to sizzle.
Next reduce the flame, add the chopped garlic and sauté for 2 minutes. Add the chopped onion and fry till It becomes translucent and ginger and green chillies.
Now add in all the dry spices - amchur powder, coriander powder, chaat masala, and cumin powder.
Mix well and quickly add in the boiled kala chana. Give it a good stir and simmer the dry kala chana in the pan for 3 to 4 minutes until the masala gets well coated into the kala chana.
Once done, turn off the heat, check if you need to add more salt and adjust according to taste. Switch off the gas & add the lemon juice, grated coconut and mix.
Transfer the Dry Kala Chana into a serving bowl and garnish with fresh grated coconut, coriander and lemon wedges.
Serve Dry Kala Chana Masala Recipe along with Rice/Roti/Puri
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