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KALA CHANA MASALA (BLACK CHICKPEA CURRY)

It’s holiday time! The kids began their Christmas vacation a week ago and although all I have been doing since is cooking I did not manage to find the time to post any recipes. Their holidays go on for another week, so I am not sure how regularly I will post. The kids love Chole Bature, but for a change today I made Kala Chana curry with puris.

This is what you’ll need

Kala Chana: 1 tin ( I used the already cooked kala chana 1 tin 250gms)

Onions: 3

Tomatoes: 2

Garlic: 5 cloves

Ginger: 1/2″piece

Green chillies: 4

Chilli powder: 1/2tsp

Turmeric powder: 1/4tsp

Chana masala: 1tsp

Amchur: 1/2tsp

Oil: 2tsp

Coriander leaves: To garnish

Salt to taste

Let’s get cooking

1. Peel the onions, roughly chop them and grind to a fine paste along with the ginger, garlic and green chillies. Keep aside.

2. Separately grind the tomatoes and keep aside.

3. Heat oil in a pan and add the ground onion paste. Fry on a low flame until it turns nicely brown.

4. Add the tomato paste and continue frying until oil separates from the mixture.

5. Add the chilli power and turmeric powder. Fry for 30 seconds.

6. Add the kala chana, along with a glass of water, amchur and chana masala. Bring to a boil.

7. Lower the flame and let it cook for 10 to 15 minutes, until the gravy thickens.

8. Add salt, garnish with coriander leaves and serve hot with rice, rotis, puris or baturas.

Approximate preparation and cooking time: 30 minutes

Serves: 4

* I used the tinned chana which is why the cooking time was less. If using the dehydrated chana it needs to be soaked over night and then pressure cooked in twice the amount of water.

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