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.