Thursday, 6 October 2011

Sukka Kala Chana (Gravy less Black Gram)


Sukka Kala Chana With Lemon and Tomato
Festive season has started and lots of delicacies will be cooked in each home. On the day of Dashehra we invariably make kala chana along with Puri and Halwa.After my daughters marriage when for first Dashehra  my daughter came with her husband to our house I had made the same fare, my son in -law liked it so much that now when ever he comes I always make Kala chana. He just loves it.

Preparation Time: 5 min. (soaking time not included)
Cooking Time: 60 min.
Servings: 4 large serving.
     
Ingredients Required for Kala Chana :
  • 250gm.Kala chana 
  •  Salt to taste.
  •  50 gm Coriander seed powder.
  •  10 gm Red chilly powder.
  •  10 gm. Dry raw mango powder
  •  1 Tea spoon Turmeric powder.
  •  1 Tea spoon Garam masala.
  •  10ml. cooking oil.
  •  1 Tea spoon Cumin seeds.
  •  1 Tea spoon Mustard seeds.
  •  2-3 Cloves.
  •  1/2 inch Cinnamon stick.
  •  1 Onion cut into ringlets.
  •  1 Tomato cut to slices or ringlets.
  •  2 Tea spoons of finely cut coriander leaves.
Directions to prepare Kala Chana :
  • Wash and soak kala chana in water over night ( at least 10 -12 hrs.)
  • Drain the water and put the soaked chana in pressure cooker.
  • Add water in such a quantity that the level of water is at least 2 '' above the chana.
  • Put cinnamon stick, cloves, turmeric, salt also in the cooker.
  • Put the lid on cooker and keep on gas, when the pressure is built in the cooker then reduce the flame and cook for 30 -45 min.The chana should become soft.

Boiled Kala Chana
  •  Keep a wok on gas and heat oil in it.
  • When the oil is smoking hot add cumin seeds, mustard seeds. They will splutter.
Cumin and Mustard seeds in hot oil
  • Add 2-3 whole red chilies and let them become dark in color.
Red chilies added to oil
  • Add boiled chana along with its water in the wok and add red chilly powder, coriander seed powder,dry raw mango powder and mix nicely.

Boiled Kala chana being cooked in masalas
  • Cover the wok and cook on medium flame with regular stirring till all water evaporates.
  • Cooked Sukka Kala Chana ready to be served
  • Add garam masala and switch off the gas mix and cover the wok. Leave for 5 min
Sukka Kala Chana with lemon
  •  Take out in a serving bowl and garnish it with rings of onion, slices of tomato and green coriander leaves.
Sukka Kala Chana can be eaten with Puri
http://jyotsna-pant.blogspot.com/2011/11/plain-puri-puffed-fried-bread.html
 parathas, Roti
http://jyotsna-pant.blogspot.com/2011/10/roti-indian-bread-no-oil-dry-so-low-on.html
or simply take them in a plate and squeeze 1/2 lemon and enjoy the spicy, tangy chana by itself :)

Tips:
  • Do not add coriander powder , red chilly powder, directly to hot oil as it will get charred leaving unpleasant color and flavor   to the chana.
  •   Add garam masala in the last and cover after mixing. The wonderful smell of masala will remain in the chana.

    Suggested Variations:
    • Take boiled chana in a bowl add finely cut onion, tomato, green chili, and chat masala and eat it.
     

      2 comments:

      1. Thank you for the recipe. The ones on the other sites just didn't seem to be the way mom makes it. She is returning home after a month of being out of town and I thought I might surprise her. Thanks to you the chana are ready. God bless.

        Janhvi Pant

        ReplyDelete
      2. Dear Janhvi first of all sorry for this inordinate delay in replying. Feel really happy that you liked the chana made following my recipe. Hope your mom liked it.
        Thanks again for taking out time for posting the comment.

        ReplyDelete

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