After enjoying a relaxing vacation of my baby, from school, the life is back on routine tracks. The hectic mornings are back in fashion and the Summer blues paved the way for Monsoon Grey (s). The weather is turning as beautiful as one can wish for, with misty mornings, cloudy sky, drizzling rains with intermittent thunder showers…a perfect season to indulge in fried delicacies, like Samosa, Pakora (Bhaji) or Choley Bhaturey ……well we chose the last one, and ended up relishing bhatura with kala chana/Black chickpeas in gravy, instead of regular Kabuli chana.
Rating
- Black Chickpeas or kala chana 200 gm
- Onions 2 large
- Tomatoes 2
- Garlic 8-10 cloves
- Ginger
- Green chillies 3 (or as per need)
- Garam masala powder ½ tsp
- Salt
- Turmeric powder
- Red chilly powder
- Chana Masala powder ¼ tsp ( optional)
- Oil 2 tspn or more
- Wash and soak chickpeas for at least 7 hrs. Use these as such or let these sprout for a day or so.
- Boil them with salt, till half cooked.But if you are using sprouted Black chickpeas, then skip boiling these separately as the sprouted chickpeas get cooked fast even if cooked along with gravy.
- In a pressure cooker, pour some oil and fry onion till brown in colour
- Cool and grind fried onions along with ginger, garlic, chillies and tomatoes.
- Now pour this mixture again in pressure cooker , add some salt(remember there is already some amount of salt in chickpeas), garam masala powder, chana masala(optional) and fry it for 2-3 minutes, or till the oil starts separating out.
- Now add half boiled chana and Bhuno it further for about 5 min.
- Add some water,close lid of cooker and wait till 3-5 whistles. Do not worry as the black chickpeas are thick skinned, so there is hardly any risk of mushy surprises .
- Adjust the consistency of gravy , it should be not too watery, nor too dense.Enjoy with roti, rice or Bhature.
And now here comes and interesting info….
Remember my post on “Wanna be on National Tv” ?
Well here are some other details for all of you who wish to showcase their culinary powers on a television show.
Auditions for MASTERCHEF INDIA in MUMBAI (To be aired on Starplus) from Thrusday 24th June till Saturday 26th June … ALL DAY !!!
Just get food prepared from home , 2 photographs and an Id proof.
TIMINGS :- 11am to 7 pm
ADDRESS – COLOSCEUM MEDIA PVT LTD, 105 – 110 , Sangeet Plaza, Marol Maroshi Road , Near Marol Fire Brigade , Andheri East, Mumbai – 59
Phone – 9820125231
Do check out..who knows you might turn out to be a Master Chef !
Yes Yes Dear u Got me Right!! After super duper hit of mirani khichdi! this recipe was on process for my experiment!!! Wat a aroma the grinded masala gave while cooking, im sure my neighbors would have felt hungry with such an aromatic air passing around :P. this was also my 1st try with sprouted channas! simply outstanding and delicious 🙂
are you fat? how can you make such food and NOT eat ? or eat and NOT get fat?
looking at them makes me feel fat!
tasty and yummmmmmmmmmmm!!!!!!!!
Hi 1Thnks for mouthwatering ump chana dish pls suggest the batura recipe n also the pakwan recipe as it blendss well to eat with ds combi
Best Wishes for the future recipes
Champs
The bhatura looks so soft and white……and the curry looks yum. So, did you audition for Masterchef India???
Hey..oh this curry looks greattt, yummy platter!!!
This sure looks delicious Alka!! Thanks for the recipe!!
So are you joiningin. I love balck channa, when i was younger that was the only channa mom made the whilte one came later.
These are my favorite 🙂
We used to recycle the leftover chickpeas curry as base for pulao. That also tastes yummyyyy.
hi
thanks for the recipes…
was happy to see chickpeas recipe…cos i also have been makin this dish the same way…
A perfect dish …………..what a nice click…
We love this..I make this more regularly than regular kabuli chana…Looks yummy…
Yum, that looks so delicious! I’d love to try this 🙂
the chana looks sooo yummy Alka. :). Love the rich color.
Siri
If the gravy is watery, just mash some chickpeas.
Wow what a lovely dish. I remember my school days when sometimes we use to eat this dish (slight variation) outside our school. Only variation was that small chunks of potatoes were added. The vendor use to put spoonfull of tamarind chutney and dash of chat masala. Talking of chat masala, sometimes i think that this road side chat masala tastes better than best brand of chat masala available in market.
Alka, the curry looks so mouth watering, love it. I just soaked some black chana for another prep, will post it soon. Do visit my blog to check it out later (may be in 2-3 days) 🙂