Last year was a roller coaster year for me and blogging took a back seat. I have been irregular in updating the posts here. It is not only that cooking new dishes has come down but a new interest of making jewellery has taken precedence. Please do find time to visit this link when you have time..
Tinker Belle is my venture into handmade fashion jewellery .
www.tinkerbelle4u.webs.com
The first post of this year is Kala Channa.
Kala Chana is a tasty dish to go with Rice, Roti or Bhature.
Ingredients
- Kala Channa or whole black Chick peas 1/4 Kilo or 250 gms.
- Onions - 2 large ( chopped)
- Tomatoes 2 medium (Chopped)
- Ginger - garlic paste - 1/2 tsp
- Channa Masala or garam masala powder 1 tsp
- Salt to taste
- Potato - 1 small ( chopped)
- Green chillies - 2 ( small )
- Turmeric powder - 1/4 tsp
- Milk - 2 tbsp
- Jeera (Cumin), cinnamon and bay leaf for seasoning.
- Water as required
- Oil - 1 tbsp
Method
- Wash and soak Black Channa ( Black chickpeas) overnight Boil them with salt and a pinch of turmeric in a pressure cooker . Let it cool. Drain the water and save that water..
- Grind together chopped onions , potatoes, chillies and tomatoes with half the boiled Kala Channa.
- In a deep bottom pan, add oil, when it heats up add Jeera, Cinnamon and Bay leaf . To this add the Ginger garlic paste , turmeric ,Saute till there is a pleasant aroma.
- To this add the ground paste and cook till the raw smell of onions and tomatoes is replaced by a delicious aroma
- Add salt , Garam/Channa masala.
- Add milk and the saved water to get the gravy to required consistency.
- Now pour in the remaining Kala Channa and let it cook..
- Now pour this mixture again in pressure cooker , add some salt(remember there is already some amount of salt in chickpeas), garam masala powder, Channa masala(optional) and fry it for 2-3 minutes, or till the oil starts separating out.
- Add water if the consistency is too thick.
- Enjoy with hot Puri/poori or Jeera rice.
