Kale Chane is every Saturday affair at our Home. I missed them since I moved to Bangkok. Any Dal or Chana Masala that I make are bit challanging if we we don’t have Pressure Cooker. My Recipe here is made without it. So here is my Kale Chane Recipe.
- Ingredients
- 1 1/2 cup Kala Chana (Black Chickpeas )
- 3 cup Water for soaking
- 2 Onions
- 2 Tomatoes
- 1″ Ginger Paste
- 4 Cloves Garlic Paste
- 4 Green Chili Pepper minced
- 1 tbsp Oil
- 1 tsp Cumin seeds
- 1/3 Cup of Coriander
- Spices
- Pinch of Hing (Asafoetida)
- 1 tbsp Chana Masala (or Garam Masala)
- 1/2 tsp Jeera powder (Cumin Powder)
- 1/2 tsp Amchur (Dry Mango Powder) ,
- 1 tsp Dhania Powder (Coriander Powder )
- 1/2 tsp Haldi Powder (Turmeric Powder )
- 1 tsp Red chilli Powder
- Salt to taste
- Preparation
- First thing to do when you decide to make Kale Chane (Black Chickpea) soak 1 1/2 cup Kala Chana overnight.
- Grind 1/2 Cup well Soaked Kala Chana, 2 Chilies, Diced Tomatoes, 1″ Ginger and 4 Cloves Garlic, Make into fine paste.
- Dice 2 Onions, 2 Chilies
- Cooking
- Heat Oil in Pan.
- Add Cumin seeds, 2 Onion and 2 Chilies – Cook it until Onion turn brown.
- Add the paste made above.
- Add all the spices cook for 5 minutes.
- Add 1 Cup of Kala Chana to the mix.
- Add 3 Cups of Water and Cook the mix for 20 minutes.
- Once cooked Garnish the Curry with Coriander.
