Black Chana Masala Recipe
Healthy food use as main course or lentel(DAL)
Summary
Preparation Time15 MinCooking Time30 Min
Ready In45 MinDifficulty LevelMedium
Health IndexHealthyServings4
Main IngredientBeans
Ingredients
1 cup kala chana soaked in plenty of water overnight
2 tomatoes, chopped finely
2 medium onions,one Thinly sliced onion rings for garnish
1 tsp ginger,finely choped
4 green chillies (use more or less acording to your taste)
2 bay leaves
1" cinnamon stick
2 black cardamom pods,
1 tea spoon turmeric powder
1 tsp cumin seeds
1 tsp. corriender powder
1 tsp.cumin powder
2 tb.spoon veg.oil
1 sprik fresh corriender for garnish
1 tea spoon chana masala
1/2 tsp garam masala
salt to taste
Directions
1. soaked kala chana with the bay leaves, whole black cardamom pods and cinnamon stick in with enough water so cover the chana fully.
2 Do not overcook. yet be easy to mash when a little pressure is applied Remove , the bay leaves, the whole cardamom and cinnamon stick
3. In a pan, heat the oil. Add the ginger, the chopped green chillies, the cumin seeds. cook for 1 minute, then add the chopped onions. Fry till the onions become soft and turn slightly brown.
4. Add the chopped tomatoes and the garam masala and stir. Add 1/2 cup water and cook till the tomatoes become mushy.
5.add remaing spices
6. add the cooked kala chana (reserving 1/4 cup) and salt to taste.
7. Add some more water if required, to make a thick gravy, and let the kala chana simmer away for 5 minutes.
8. Mash the reserved 1/4 cup of the chana and add it to the pan. Stir again. This will thicken the chana.
9. Garnish with the onion rings and scatter the coriander leaves on top.
2 Do not overcook. yet be easy to mash when a little pressure is applied Remove , the bay leaves, the whole cardamom and cinnamon stick
3. In a pan, heat the oil. Add the ginger, the chopped green chillies, the cumin seeds. cook for 1 minute, then add the chopped onions. Fry till the onions become soft and turn slightly brown.
4. Add the chopped tomatoes and the garam masala and stir. Add 1/2 cup water and cook till the tomatoes become mushy.
5.add remaing spices
6. add the cooked kala chana (reserving 1/4 cup) and salt to taste.
7. Add some more water if required, to make a thick gravy, and let the kala chana simmer away for 5 minutes.
8. Mash the reserved 1/4 cup of the chana and add it to the pan. Stir again. This will thicken the chana.
9. Garnish with the onion rings and scatter the coriander leaves on top.
