Name: Kadai Kala Chana recipe by Jaideep Singh (Jai Ki Rasoi Se) at BetterButter
Prep time: 45 min
Cook time: 45 min
Total time: 90 min
Yield: 6
Ingredients: Black Chickpeas (Kala Chana) - 250 Grams; Chopped Tomatoes (Tamator Mate) - 4 Medium Size; Chole Masala -, 1 Table Spoon; Red Chilli Powder (Kala Mirch Powder) - 1 Table Spoon; Turmeric Powder (Haldi Powder) - 1 Tea Spoon; Coriander Powder (Dhaniya Powder) - 1 Table Spoon; Cumin Powder (Jeera Powder) - 1 Tea Spoon; Black Papper Powder (Kali Mirch Powder) - 1 Tea Spoon; Dry Mango Powder (Amchur Powder) - 1 Table Spoon; Whole Spice Powder (Garam Masala Powder) - 1 Tea Spoon; Black Salt (Kala Namak) - 1 Tea Spoon; Carom Seeds (Ajwain) - 1 Tea Spoon; Finely Chopped Green Coriander (Barik Kata Hara Dhaniya) - 1 Bunch; Finely Chopped Mint Leave (Barik Kata Pudina) - 1 Bunch; Slit Green Chilies (Kati Hari Mirch) - 5 6; Oil - As per Requirement; Salt - According to Taste

ABOUT Kadai Kala Chana RECIPE

Kala Chana or Black Chickpeas or Black Bengal Gram, being low in fat, high in dietary fiber and rich in vitamins and minerals. It can indeed be a healthy addition to your diet. Two to three tablespoons of these legumes are equivalent to one portion of the daily recommended five portions of fruits and vegetables. By using such healthy ingredient in Jai Ki Rasoi Se made "Kadai Kala Chana". This dish can be served with Puri, Phulka, Paratha or Naan

Ingredients Serving: 6

Black Chickpeas (Kala Chana) - 250 Grams
Chopped Tomatoes (Tamator Mate) - 4 Medium Size
Chole Masala -, 1 Table Spoon
Red Chilli Powder (Kala Mirch Powder) - 1 Table Spoon
Turmeric Powder (Haldi Powder) - 1 Tea Spoon
Coriander Powder (Dhaniya Powder) - 1 Table Spoon
Cumin Powder (Jeera Powder) - 1 Tea Spoon
Black Papper Powder (Kali Mirch Powder) - 1 Tea Spoon
Dry Mango Powder (Amchur Powder) - 1 Table Spoon
Whole Spice Powder (Garam Masala Powder) - 1 Tea Spoon
Black Salt (Kala Namak) - 1 Tea Spoon
Carom Seeds (Ajwain) - 1 Tea Spoon
Finely Chopped Green Coriander (Barik Kata Hara Dhaniya) - 1 Bunch
Finely Chopped Mint Leave (Barik Kata Pudina) - 1 Bunch
Slit Green Chilies (Kati Hari Mirch) - 5 6
Oil - As per Requirement
Salt - According to Taste

Instructions

Soak black chickpeas over night or 6 8 hours before preparation
Pressure cook them till you get 4 to 5 whistle. Keep it aside in order to release the pressure automatically
Take a Kadai or Non - Stick pan, add the boiled Chickpeas along with left out water. Add all dry ingredients like - red chilli, turmeric, coriander, cumin, dry mango, black pepper and whole spice powder. Also add black and normal salt according to taste
Heat oil in another Kadai or Pan. Once the oil is hot. Add carom seeds and allow them to get crackled
Add the hot oil over the black chickpeas and dry ingredients. Mix all the ingredients.
Cook it for 2 - 3 minutes or till the oil get separated
Add finely chopped green coriander & mint leave and Slit green chillies and mix it
Finely add the tomato wedges and mix it. Cover and cook on simmer for 5 minutes
Now the dish is ready to be served hot with any flavoured rice or Indian bread

Similar Recipes