25 October, 2015
BLACK CHANA MASALA CURRY
Black chana curry is very simple and delicious curry, which goes well with any bread or rice. This curry is not thick like chhole curry but it has soup type consistency. In this curry I like to use kasuri methi which give this curry a nice aroma but you can skip that if you want.
Black chana is rich in protein and good for growing kids and players, but it is heavy to digest so cook it nicely in cooker. Lets see how to make black chana masala curry.
Pre time- 10 mins
Soaking time – over night
Cooking time – 30 mins
Type – main course
Cuisine- north indian
Serves how many – 3-4
Black chana – 1 cup
Onion – 1 (big)
Ginger – 1 inch
Garlic – 3-4
Green chilly – 1 (optional)
Tomato – 1 (big)
Cumin seeds/jeera – ½ tsp
Red chilly pwdr – ½ tsp
Coriander pwdr – 1 tbsp
Turmeric pwdr – ½ tsp + a pinch
Garam masala – ½ tsp
Kasuri methi – ½ tsp (optional)
Oil/ghee – 2 – 3 tbsp
Soak the chana for over night or 3 -4 hours in hot water.
Presser cook chana by adding salt , a pinch of turmeric and 1 ½ cup of water till it become soft. For cooking after 1 whistle keep the flame low for 10 mins then switch off the stove.
Take onion cut ½ onion roughly and chop ½ onion finely. Chop tomato finely.
In a blender take roughly chopped onion, green chilly, ginger, garlic and 1 tbsp of water, bland them in a fine paste. Keep it aside.
Heat oil/ghee in a kadai add jeera/cumin seeds, crackle them then add finely chopped onion. Fry them till onion become translucent. Add red chilly, turmeric and coriander pwdr and stir. Now add blended paste, stir and saute it till masala starts leaving oil from the corner.
Now add tomato and salt to this masala, stir and cook till tomato become soft. We are adding salt here to cook tomato fast. After tomato gets soft add kasuri methi and stir.
Now add boiled chana and its water (do not throw its water) to the masala, add a cup of water or as require. Lets boil the gravy and check salt too. When gravy starts boiling keep the flame low and cover with lid , keep cooking for 10 to 15 mins.
After 15 mins open the lid add garam masala and chop coriander leaves and switch off the flame.
Serve hot with steamed rice or chapati.
Soak chana for over night
Cook chana in presser cooker
Grind 1/2 onion,garlic,ginger and green chilly
Make fine paste
Heat oil and jeera
Add onion, fry and add turmeric, red chilly and dry coriander powder
Add grinded paste and cook till oil saprated
Add tomato and cook till it become mushy
Add salt while cooking tomato
Add kasuri methi
Add boiled chana
Cover with lid and cook for 15 mins in low flame
Add garam masala
Add coriander leaves
Chana curry ready