Name: Jain Kala Chana Curry recipe by namrata jain at BetterButter
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 4
Ingredients: For spice mix; 1 tsp red chilli powder; 1 tsp garam masala or kitchen king masala; 1 tsp dhaniya powder; 1 tsp chole masala(optional); 1/4tsp turmeric powder; 1/4tsp dry ginger powder; 1/4tsp kala namak; 1/4 tsp salt; 1 tsp kasuri methi; 3 tbsp yogurt; Other ingredients; 1 cup kala chana(soaked for 5-6 hrs); 1 tsp salt; 2tbsp ghee; 1 tsp jeera; 1/4 tsp hing; 1/2tsp red chilli powder; 1/4 tsp turmeric powder; 1/4 tsp dry mango powder or lemon juice

ABOUT Jain Kala Chana Curry RECIPE

Kala chana cooked with a blend of Indian spices with some yogurt(curd). The uniqueness of this dish us it does not contain tomatoes,onion,garlic or any other veggies. Making it very simple and easy and super quick.

Ingredients Serving: 4

For spice mix
1 tsp red chilli powder
1 tsp garam masala or kitchen king masala
1 tsp dhaniya powder
1 tsp chole masala(optional)
1/4tsp turmeric powder
1/4tsp dry ginger powder
1/4tsp kala namak
1/4 tsp salt
1 tsp kasuri methi
3 tbsp yogurt
Other ingredients
1 cup kala chana(soaked for 5-6 hrs)
1 tsp salt
2tbsp ghee
1 tsp jeera
1/4 tsp hing
1/2tsp red chilli powder
1/4 tsp turmeric powder
1/4 tsp dry mango powder or lemon juice

Instructions

Soak Kala chana for 5-6 hours or overnight.
Transfer the soaked chana in a pressure cooker, add water and a tsp of Salt. Cook it for 4-5 whistles
Take a mixing bowl add all the masala powders along with curd and mix well.
In a large kadai heat ghee add jeera and let it crackle. When it crackles add the prepared dry spice powder and hing and prepared yogurt spice mix.
Cook for 3-4 mins and keep mixing to avoid cuddling of yogurt.
Add the remaining chili powder, turmeric powder and mix well.
Transfer the cooked chana. Drain the water and keep aside we can use the same to adjust the consistency of the gravy.
Mix well and cover it for 5 mins
Mash some chana, this will help in thickening the gravy.
Add dry mango powder or lemon juice and mix well.
Serve hot with poori, Paratha, or rice.

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