Kala channa / black channa is famous in punjabi, and it is easy to make and yet flavorful one with chapathi or naan recipes...normally we prepared chole or channa masala with white chickpeas or kabuli channa but in punjab they used black channa or kala channa....Already i post chole masala with white chickpeas in my blog.. you can visit it.....
Usually in indian snacks they make boiled black channa and have it with a cup of coffee. It is a nutritious as well as healthy snacks and provide combo.. But it is little different recipe especially for chapathi or naan.... it is rich in protein and excellent for growing up kids, and people who are into the sports need lots of energy...so they prefer black chickpeas in olden days..
In this masala we dry roast all dried items and make it into paste.. And tossing tomato puree make the gravy colourful and yummy...It is well goes with chapathi as well as naan items...so i hope that you will give a try and comment about the recipe...
Preparation time : 10 mins
Soaking time : over night or 8 hours.
cooking time : 25 mins
Serve : 4
Recipe cuisine : Punjabi
INGREDIENTS :
Kala channa / black channa - 1 1/2 cup (soaked overnight and cooked)
Onion - 2 (chopped finely)
Tomato puree - 1 cup
Ginger garlic paste - 2 tspn
Coconut milk - 1 cup
Coriander leaves - few
Salt - as needed
Oil - 2 tbspn
FOR MASALA :
Dry chilli - 7
Coriander seeds - 1 tbspn
Cumin seeds - 1 tspn
Green cardamom - 2
Cloves - 2
Poppy seeds - 2 tbspn
Fennel seeds - 1 tspn
Coconut - 2 tbspn
Oil - 1 tspn
METHOD :
- Take channa in a bowl and soaked for overnight or upto 8 hours.
- Now drain the water and pressure cooker the channa upto 3 whistled. Keep aside.
- Then prepared masala by roasted the items given in the FOR MASALA and grind it into fine paste...keep aside.
- In a pressure cooker add oil, chopped onoins. And toss till transparent.
- Now add in ginger garlic paste toss well along with the onions...
- Then add in tomato puree and toss it for 5 mins..Till the oil floats on the top.
- Now add the masala paste and added boiled black channa andtoss it with the masala...
- Then add some water in the blender and pour it to the pan...
- Then add in salt and coriander leaves, give a mix..
- Now pour the coconut milk in, and mix evenly...
- Then close the cooker and whistled it for 2....
- Now open the cooker after it subside...
- Black chana kurma is ready to serve....
- serve it with chapathi or naan....
PICTORIAL :
Take your ingredients
Take chilli, coriander, cumin seeds in a bowl
Add in fennal seeds, cordamom, and cloves
Some poppy seeds
Some fresh coco nut
A spoon of oil
Fry it
Till golden in colour
Grind it into fine paste
In a cooker add in oil and onions
Toss till transparent
Add in ginger garlic paste
Toss well
Add some tomato puree
Mix well kep it on low flame
Till the oil floats on the top
Add grinded masala
Then cooked channa
Add some water to the blender and pour into the cooker
Add some salt
Now it's done
Mix well..
Add some coriander leaves
Let it to boil
Now add in thick coconut milk
Give a mix
Close the lid and whistled it for 2
Now it's done
Serve
Enjoy...
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