Dry kala chana is made typically in our house for the kanjak and is served alongside sooji ka halwa and poori. That said you can have this with a regular chapati or a nice crisp namak ajwain parantha. I also use this for stuffing inside a kulcha. The only thing is that typically this sookha kala chana will become too dry so add just a bit lime and some dry mango powder before it goes in as stuffing.
The best I must say for this chana is the poori and sooji halwa combination. The plate looks good and the taste with sweet sooji halwa is absolutely very very good.
So let us dive straight into the step by step instructions for how to make dry kala chana recipe
1) Take chana and wash it three to four times. I always go for a branded one that way they clean of any small stones or other impurities. Still better to wash them and then spread them out on a big plate to check if they have any impurities or any unwanted materials among them. Now soak them in water overnight and add one spoon of salt to it. That will mean approximately 10- 12 hours. You will see that post the soaking of the chana would have absorbed some water and it will be bit bigger and with no wrinkles. Do not throw this water out . We will use the stock water in the next step. That is why it is essential to wash the chana thoroughly.
2) Now take the chana in a pressure cooker. Use the same stock water from step1 . The water in the pressure cooker should be double the amount of chana. If you see that the stock water is less in the cooker then add some more water to it. Typically the water should be double the amount of chana. Boil it for 20-25 minutes.
3) Remove the chana from the pressure cooker and strain the water.
4) In a round bottom pan or kadahi you can add the oil say about 3 tbsps
5) Then add jeera or cumin seeds to the oil. Make sure that the jeera is well simmered and has a dark golden color. Now add some salt to this.
6) Add Coriander powder . Mix well.
7) Now add kala chana and mix the entire ingredients well. Saute the kala chana on the low flame else they may get burned.
8) Now if you are not using the kala chana for kanjak then you can add dry mango powder, add some lime and cut som green chillies on to and serve it.
I have not added any other ingredients such as turmeric and again it all depends how you like it. I like the colour to be dark however you can very well add the turmeric powder in step 5.
- Kala Chana or black chickpeas - 2 cups
- Jeera or cumin seeds - 1 tbsp
- Coriander powder or dhaniya powder - 2 tbsps
- Water - 5 cups
- Salt - 1 tbsp
- oil - 3tbsps
- Take kala chana. Wash it thoroughly and then soak it in double the amount of water overnight. Add salt into this.
- Strain the water in the morning. Keep the stock as we will use it in next step.
- Take the kala chana and boil it in a pressure cooker for 20-25 minutes. Use double the amount of water.
- Now remove the chana and strain the excess water.
- Take kadahi or round bottom pan. Add oil
- Add jeera or cumin seeds. Simmer them to golden brown colour
- Add coriander powder.
- Add some salt
- Add boiled kala chana and mix well.
You can also add turmeric powder if you want to have that extra colour.
sending this for breakfast entry here at cooking 4 all seasons