Chana Masala: A Flavor Explosion in Every Bite!

Kala Chana Masala, a flavorful Indian dish made with black chickpeas (kala chana).
Ingredients:
- For the chickpeas:
- 1 1/2 cups dried black chickpeas (kala chana)
- Water (for soaking and boiling chickpeas)
- 1/2 teaspoon baking soda (optional, to soften the chickpeas)
- For the curry:
- 2 tablespoons vegetable oil or ghee
- 1 large onion, finely chopped
- 2 medium tomatoes, pureed or finely chopped
- 1-2 green chilies, finely chopped (adjust to taste)
- 1 tablespoon ginger-garlic paste
- 1 teaspoon cumin seeds
- 1/2 teaspoon turmeric powder
- 1 teaspoon ground coriander
- 1 teaspoon ground cumin
- 1 teaspoon garam masala
- 1 teaspoon red chili powder (adjust to taste)
- 1 teaspoon amchur (dried mango powder) or 1 tablespoon lemon juice
- Salt, to taste
- Fresh cilantro, chopped (for garnish)
Instructions:
Preparing the Black Chickpeas:
1. Soak the black chickpea :
- Rinse the black chickpeas thoroughly and soak them in plenty of water overnight or for at least 8 hours.
- Drain and rinse the soaked chickpeas.
2. Cook the chickpeas :
- In a large pot or pressure cooker, add the soaked chickpeas and cover with water. Optionally, add 1/2 teaspoon of baking soda to help soften them.
- If using a pot, bring to a boil, then reduce the heat and simmer until the chickpeas are tender, about 60-90 minutes. If using a pressure cooker, cook for about 20-25 minutes on medium heat (after the first whistle). Drain and set aside.
Making the Kala Chana Masala:
1. Heat the oil or ghee in a large pan over medium heat.
2. Add the cumin seeds and let them sizzle for a few seconds until fragrant.
3. Add the chopped onions and sauté until golden brown.
4. Add the ginger-garlic paste and green chilies. Sauté for a minute until the raw smell disappears.
5. Add the tomato puree or chopped tomatoes. Cook until the tomatoes break down and the oil starts to separate from the mixture.
6. Add the turmeric powder, ground coriander, ground cumin, red chili powder, and salt. Mix well and cook for another couple of minutes.
7. Add the boiled black chickpeas to the pan. Stir to coat the chickpeas with the spice mixture.
8. Pour in about 1 to 1 1/2 cups of water (depending on your preferred consistency) and bring the mixture to a boil.
9. Reduce the heat and let it simmer for about 15-20 minutes to allow the flavors to meld.
10. Stir in the garam masala and amchur (or lemon juice). Cook for another 2-3 minutes.
11. Adjust the seasoning with more salt or spices if needed.
12. Garnish with fresh cilantro before serving.
Serving:
- Serve hot with steamed basmati rice, naan, or roti. Enjoy your homemade Kala Chana Masala!
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[@hdmovie639]

🎉🎉

[@ravisrivastav322]

Very good 🎉🎉