Wednesday, August 17, 2016

Kala Chana Fry – Masaledar Kala Chana…

This dish is really simple, but tastes great. Many people write off Kala Chana, but it is so nutritious. With so many nutritious values under its dark skin, this kala chana can be very tasty when cooked and served with some simple spices.
To make Kala Chana Fry, (a simple secret worth a mention, no great hurdle, no great burden, not very time consuming in preparing) first the ingredients –

Kala Chana: 1 cup soaked overnight.

Dry Spices:

Haldi powder, red chilli powder, dhania powder, aamchur powder ( ½ tsp. each)

2 Dry red chillies

Salt to taste

1 ½ tsp. cooking oil

For garnishing:

Onion thinly sliced

Chopped green chillies (optional)

Lemon juice as per taste

Making the dish:

First boil the overnight soaked Kala chana for 5 -7 minutes (see that the chana is soft and has not split)

Next drain the water and keep it.

Place a kadhai on the burning stove.

Add oil and then break the dry red chillies into two and add to the hot oil.

Put all the dry spices, except the aamchur powder, in a small bowl and add some water to make a bit watery paste.

Add this spice paste to the oil and cook on low heat till the oil separates.

Now add the boiled kala chana and cook. Add salt and cook. The kala chana will release little water, and if needed, sprinkle a little water and cook for a couple of minutes.

Next add the aamchur powder and stir for half a minute and put off the flame.

Serve with the garnish of thinly sliced onion, some chopped green chillies if you like extra heat and some lemon juice.

Some chopped fresh dhania can add to the taste. I didn’t have, so it is sans dhania.

Enjoy every bite.

© gouriguha 2016

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