Ingredients
For Chana Curry
- 1 Cup Boiled Black Chana (which was soaked in salt, a night before)
- 3 teaspoon Oil
- 1 teaspoon Cumin / Jeera
- 1/2 teaspoon Cinnamon
- 3 Pods Cardamom
- 3 Cloves
- 1 Bay Leaf / Tej Patta
- 1 teaspoon Dry Fenugreek Leaves / Kasuri Methi
- Pinch of Hing / Asafoetida
- 1 Onion (finely chopped)
- 2 Green chillies (slit)
- 1 tablespoon Ginger Garlic Paste
- 1 Cup Tomato (finely chopped)
- 1/2 teaspoon Turmeric / Haldi
- 1 teaspoon Kashmiri Red Chilli Powder / Lal Mirch Powder
- 1 teaspoon Coriander Powder
- 3 Cups Water
- 1 teaspoon Mango Powder / Aamchur Powder
- 1 teaspoon Salt
- 1/2 teaspoon Garam Masala
- 2 teaspoon Coriander (finely chopped)
Instructions
- In a pot firstly add 3 tsp oil and saute spices.
- Now saute 1 onion, 2 green chilli and 1 tsp ginger garlic paste add 1 cup tomato and saute until it turns soft and mushy.
- Add all spices and 1 tsp salt. Saute on low flame, till the oil releases from tomato.
- Add 1 cup black chana or kala chana soaked overnight. Saute for a minute. Add 3 cups of water and mix well.
- Cover and cook for 30 minutes or till chana is cooked completely.
- Add ½ tsp garam masala, 2 tbsp coriander and mix well.
- Serve kala chana curry with rice, roti or puris like my image.
