Welcome to my kitchen! In this video, I will show you how to make a delicious and spicy Kala Chana Sabji, a traditional Indian chickpea curry that is both nutritious and easy to prepare. This recipe features the earthy flavors of black chickpeas (kala chana) combined with aromatic spices, making it the perfect dish for any meal.
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Join me, Chef Amrita Raichand, as I guide you through each step of this flavorful recipe, from soaking the chickpeas to cooking them to perfection in a rich and spicy gravy. Whether you're a seasoned cook or a beginner, this Kala Chana Masala is sure to impress your family and friends. Serve it with rice, roti, or naan for a wholesome and satisfying meal.
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Kala Chana Masala
Ingredients:
Soaked kala chana -1 cup
Mustard Oil- 2-3 tbsp
Cinnamon stick -1 inch
Bay leaf -1
Black cardamom -1
Salt -1/2 tbsp
Water - 5 cups
For The Curry:
Green cardamom pods - 2
Mace - 1
Bay leaf -1
Cumin seeds - 1 tsp
Ginger, Garlic & Green chillies- (crushed) - 2 tbsp
Chopped Onions -2
Puréed Tomatoes - 2
Turmeric powder - 1/2 tsp
Kashmiri Red chilli powder -1.5 tsp
Coriander powder -1.5 tsp
Cumin powder -1.5 tsp
Garam masala powder-1/2 tsp
Black Pepper Powder-1/2 tsp
Black Salt - to taste
Salt to taste
Coriander leaves for garnish
For The Tadka:
Desi Ghee -2 tbsp
Chopped Garlic - 1 tbsp
Kasuri Methi-1 tsp
Kashmiri Red chilli Powder -1/2 tsp
Freshly Chopped Coriander leaves
Method
-Soak one cup of kala chana overnight.
-After soaking, rinse them thoroughly. Add the soaked chana to a pressure cooker along with five cups of water, a cinnamon stick, a bay leaf, one black cardamom, and half a teaspoon of salt. Cook until the chickpeas are soft (about 8 whistles on full flame and 10 mins on medium flame). Once cooked, set the kala chana aside.
-In a heavy bottom Kadhai or lagaan add oil and whole spices two cardamoms, a mace flower, a bay leaf, and a teaspoon of cumin seeds.
-Add kutta hua ginger, garlic and Green chilli (about three inches of ginger and 15 cloves of garlic and 2 green chillies ), followed by finely chopped onions. Cook the onions until golden brown.
-Once the onions are cooked, reduce the heat and add the dry spices: turmeric, Kashmiri red chili powder, salt, Black Salt, coriander powder, black pepper ,cumin powder. Sauté the spices well, adding a little water if they start to stick.
-Next, add purée of two large tomatoes, and let this mixture cook on low heat for 8-9 minutes.
-Take a small portion of the cooked chickpeas, blend them coarsely, and add them to the Kadhai for thickness. Finally, add the remaining chickpeas along with the water they were boiled in.
-Cover and simmer the chana masala for about 20 minutes on low heat. Stir occasionally to avoid sticking and remove the khada masalas. Add fresh coriander leaves and garam masala .
For Tadka : And a final tempering (tadka) of ghee, garlic and Kasuri methi is added to enhance the dish's taste.
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