Black Chana or Kala Chana is popular in North Indian cuisine. Here’s a simple recipe to cook North Indian Home Style Black Chana:
Ingredients:
- 1 cup black chickpeas (kala chana), soaked overnight
- 2 tablespoons oil or ghee (clarified butter)
- 1 teaspoon cumin seeds
- 1 large onion, finely chopped
- 2 tomatoes, finely chopped
- 2 green chilies, slit lengthwise (adjust according to your spice preference)
- 1 tablespoon ginger-garlic paste
- 1 teaspoon red chili powder (adjust to taste)
- 1 teaspoon turmeric powder
- 1 teaspoon coriander powder
- 1 teaspoon garam masala powder
- Salt to taste
- Chopped coriander leaves for garnish
Instructions:
- Rinse the soaked black chickpeas thoroughly under running water and drain them.
- Heat oil or ghee in a pressure cooker or a deep pan over medium heat.
- Add cumin seeds and let them crackle.
- Add chopped onions and sauté until they turn golden brown.
- Add ginger-garlic paste and slit green chilies. Sauté for a minute until the raw smell disappears.
- Add chopped tomatoes and cook until they turn soft and oil starts separating from the masala.
- Add red chili powder, turmeric powder, coriander powder, garam masala powder, and salt. Mix well and cook for another couple of minutes.
- Add the soaked and drained black chickpeas to the masala mixture. Mix until the chickpeas are well coated with the masala.
- Add enough water to cover the chickpeas (approximately 2-3 cups depending on how thick you want the gravy).
- If using a pressure cooker, close the lid and cook for 4-5 whistles or until the chickpeas are tender. If using a pan, cover and cook until the chickpeas are soft, stirring occasionally. This may take around 40-45 minutes.
- Once the chickpeas are cooked, check the consistency of the gravy. If it’s too thick, you can add more water and adjust the seasoning accordingly.
- Garnish with chopped coriander leaves.
- Serve hot North Indian Home Style Black Chana with rice, roti, or naan.
Enjoy your delicious Black Chana!