Black channa masala with step by step pictures.
Usually, I am not much interested in this black channa aka kale channa and I always end up buying White channa/Kabuli channa.the main reason is this black variety takes much time to get cooked and even after pressured cooked well I would feel that it is not much cooked and my kids too don't like this variety.
The black variety is highly nutritious than the white one.Let us see how to make this masala in an easy way.
Preparation time:10 mins
Soaking time: 8-10 hours
Cooking time: 30 mins
- Black channa- 1 cup
- Oil-1 tbsp
- Whole garam masala- cinnamon, cardamon, cloves, bay leaf
- Onion-1, chopped
- Green chilly-1
- Ginger garlic paste-1 &1\2 tsp
- Tomato-1, chopped
- Red chilly powder- 2 Tsp
- Coriander powder-2 Tsp
- Turmeric powder-1\2 tsp
- Garam masala-1\2 tsp
- Salt-to taste
1.Soak channa in water for 8-10 hours.
2.Heat oil in a cooker.Add all the whole spices and wait for the flavors rise up.
3.Add in chopped onion, green chilly and saute till it becomes translucent.Then add ginger garlic paste, saute.
4.Add chopped tomato and saute for a while.Add all spice powder, soaked & drained channa.Mix well.
5.Add 5 cups of water.Check for salt & spices.Close with a lid and cook for up to 10 whistles.
6.Open the cooker and if you see more liquid allow it to boil till it becomes semi thick.Switch off.
Serve for any Indian flatbread variety.
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