Healthy Kala Chana Curry Recipe

Twitter

Facebook

Google +

Pinterest

 

 

0 0

Directions

• Wash and soak kala chana in approx. 4 cups of water, for at least 6 hours and chana will double in volume after soaking.
• In a bowl add ginger, green chili, coriander powder, turmeric, and chili powder with ¼ cup of water and mix it nicely and keep it aside.
• Heat oil in a pressure cooker on medium flame and test the heat by adding one cumin seed and if it cracks immediately, the oil is ready for cooking.
• Add cumin seeds and as they crack, add asafoetida and gram flour and mix for few seconds.
• Add the mixed spices mixture (step 2) and mix for a minute.
• Add soaked kala chana, and 4 cups of water to the pressure cooker and cover the cooker with the lid.
• As it starts steaming, turn down the flame to medium and cook for 35 min and turn off the flame and wait until all the steam has released before opening the pressure cooker.
• Add salt and slightly press down on the Kala Chana to thicken the gravy and cook for 2-3 minutes on low flame. (You can always adjust the consistency of the gravy by adding more water).
• After adding the water, cook on a low flame for few minutes and switch off the flame.
• Just before serving add lemon juice and cilantro and serve with hot rice.

• Kala Chana can also be prepared without a pressure cooker and you can cook in a deep pan and just remember to cook on medium flame for 50 minutes with the lid closed.
• Unlike other beans, Kala Chana holds its shape well even after cooking, so be sure to test if it has cooked or not.

Check More Healthy Recipes

Meghna Nath