Kala Chana Amti (Black Chickpeas curry)

Kala Chana Amti (Black Chickpeas curry)

Kala chana amti

Ingredients

Kala chana amti

  • Black chickpeas – 1 cup (Soaked overnight)
  • Onion (big sized) – 1 (sliced)
  • Cloves of garlic – 3-4 (sliced)
  • Desiccated coconut – 2 tbsp
  • Kanda lasun chutney – 3 tsp
  • Tamarind pulp – 1 tbsp
  • Turmeric powder – ½ tsp
  • Asafoetida – ¼ tsp
  • Cumin seeds – 1 tsp
  • Bay leaves – 2
  • Oil – 2 tbsp
  • Salt to taste
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How to make Kala chana curry?

  • Heat a tbsp of oil in a pan.
Kala chana amti
  • Once oil is heated, add sliced onion and sauté till light brown.
Kala chana amti
  • Then add coconut and mix well.
  • Switch off the heat and allow this mixture to cool down.
Kala chana amti
  • Then add into a mixer grinder along with 2-3 tbsp of chana and ½ cup of water.
Kala chana amti
  • Grind everything together to a coarse paste.
  • Add remaining tbsp of oil in a saucepan.
Kala chana amti
  • Once oil is heated, add cumin seeds, asafoetida and bay leaves.
Kala chana amti
  • Add ground paste, kanda lasun masala, turmeric powder and salt to taste.
Kala chana amti
  • Mix well and cook on low heat for 3-4 minutes, stirring constantly. Make sure that masala doesn’t burn at the bottom.
Kala chana amti
  • Add soaked chana, 2-3 cups of water and tamarind pulp. Bring curry to boil on medium heat.
Kala chana amti
  • Once curry comes to boil, reduce the heat to low and cook covered. Allow curry to simmer for 25-30 minutes until chickpeas are tender.
Kala chana amti
  • Switch off the heat and garnish with chopped cilantro.
Kala chana amti
  • Serve hot with plain boiled rice.