Name: Ashtami Wale Kala Chana Masala recipe by Jaideep Singh (Jai Ki Rasoi Se) at BetterButter
Prep time: 30 min
Cook time: 30 min
Total time: 60 min
Yield: 5
Ingredients: Boiled Black Chickpeas (Uble Hue Kala Chana) - 250 Grams; Tamarind Juice (Emali Ka Juice) - 1 Cup; Red Chilli Powder (Lal Mirch Powder) - 1 Table Spoon; Turmeric Powder (Haldi Powder) - ½ Tea Spoon; Cumin Powder (Jeera Powder) - 1 Tea Spoon; Coriander Powder (Dhaniya Powder) - 1 Table Spoon; Whole spice powder (Garam Masala Powder) - ½ Tea Spoon; Dry Mango Powder (Aamchoor Powder) - 1 Table Spoon; Finely Chopped Green Chillies (Barik Kati Hari Mirch) - 1 Table Spoon; Finely Chopped Curry Leaves (Barik Kata Curry Patta) - 1 Table Spoon; Finely Chopped Green Coriander (Barik Kata Hara Dhaniya) - 1 Bunch; Cumin and Mustard Seeds ( Rai Aur Jeera) - 1 Tea Spoon; Oil - As per your requirement; Salt to taste

ABOUT Ashtami Wale Kala Chana Masala RECIPE

Many parts of our country are more inclined towards vegetarian, with most local cuisines incorporating a lot of healthy vegetables into their dishes. In fact, during pujas and various other festivals, there are further restrictions when it comes to preparing food, with ingredients such as onion and garlic becoming disallowed. Keeping these restrictions in "Jai Ki Rasoi Se" made a very popular dish "Ashtami Wale Kala Chana Masala" this dish is enjoyed when served with puris and sheera

Ingredients Serving: 5

Boiled Black Chickpeas (Uble Hue Kala Chana) - 250 Grams
Tamarind Juice (Emali Ka Juice) - 1 Cup
Red Chilli Powder (Lal Mirch Powder) - 1 Table Spoon
Turmeric Powder (Haldi Powder) - ½ Tea Spoon
Cumin Powder (Jeera Powder) - 1 Tea Spoon
Coriander Powder (Dhaniya Powder) - 1 Table Spoon
Whole spice powder (Garam Masala Powder) - ½ Tea Spoon
Dry Mango Powder (Aamchoor Powder) - 1 Table Spoon
Finely Chopped Green Chillies (Barik Kati Hari Mirch) - 1 Table Spoon
Finely Chopped Curry Leaves (Barik Kata Curry Patta) - 1 Table Spoon
Finely Chopped Green Coriander (Barik Kata Hara Dhaniya) - 1 Bunch
Cumin and Mustard Seeds ( Rai Aur Jeera) - 1 Tea Spoon
Oil - As per your requirement
Salt to taste

Instructions

Soak black chickpeas for overnight or 6 to 8 hours before cooking. Then pressure cook it till you get 4 to 5 whistles
Heat oil in a non stick pan or kadai ake a kadai. Once the oil is hot add cumin & mustard seeds, finely chopped green chillies and curry leave. Mix and cook for 2 minutes.
Add the boiled black chick peas and mix well. Cook it for another 2 to 3 minutes
Now add all dry ingredients like red chilli, turmeric, cumin, coriander and dry mango powder. Season with salt according to taste. Mix all the ingredients and cook till oil get separated
Add tamarind juice and mix well. Cook till water from the juice gets evaporated and oil get separated.
Finely add finely chopped green coriander. Mix and cook for another 2 minutes
Now the dish ready to be served with puris and accompanied by sheera

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