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Urmilla's Kala Chana Recipie

Mom's Famous Kala Chana Recipie

Prep
Cook
Serves 8people
Ingredients
2
cups black chana
1
tsp salt + more to taste
1/4
tsp baking soda
1/2
salt
1
cinnamon stick
2
black cardamom
3
clove
1
bay leaf
1/2
tsp cooking oil
3
tbsp Canola oil (more as needed)
2
small onions, chopped
1
ginger, grated
3
garlic pods roughly chopped
2
green chills roughly chopped
1
tsp Cumin seeds
1
tsp Coriander powder
1/4
tsp Turmeric
3
tomatoes, chopped
amchur powder or 1/2 tbsp imli chutney (optional)
chopped cilantro for garnishing
Directions
1.
Rinse 2 cups of black chana. Soak overnight (or at least 5-6 hours) in warm water mixed with 1/4 tsp baking soda and 1/2 tsp salt.
2.
The next day rinse the black chana well and drain. Boil 1 quart or more of water with 1/2 - 1 tsp salt and the black chana. Add cinnamon, cardamom, cloves and bay leaf. Watch carefully as it boils until the froth comes up. Remove the froth and add 1/2 tsp cooking oil (this settles the froth). Then pressure cook everything for 3-4 whistles. Turn off the heat, let the pressure go down and open the pressure cooker. Remove the cinnamon, cardamom, bay leaf and cloves if you can find it.
3.
For the masala, heat 3 tbsp cooking oil on medium/high heat. Fry the onions until translucent. Add the ginger, garlic and green chillies and cook for 1 minute. Add the cumin seeds, coriander powder and turmeric and continue frying until the onions have browned. Add the tomatoes and cook well until the whole mixture is reduced, darkens in color and separates from the oil. (Add oil as needed while cooking to avoid burning the masala.) Once the masala is cooked, let it cool to room temperature, put it in the blender and pulse 4 times to a loose paste.
4.
Add the masala paste to the cooked chana and let the whole thing cook on high for 5-10 minutes. Add salt to taste. Then lower the heat to medium/low and continue cooking and stirring for another 30 minutes.
5.
Remove from heat, mix in the amchur powder or imli chutney, if desired, and garnish with cilantro.
6.
Serve with cooked rice.

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