Kala Chana Masala

Kala chana may not be as popular and widely eaten as is Kabuli Chana but it is equally tasty.  Kala chana is full of protein and is a good source of energy for children.  I remember my kids' sports teacher used to always exhort them to eat kala chana to gain energy.  Indeed, instead of buying expensive food supplements for children feed them  nutrition rich dishes like this.

Ingredients:

1cup kala chana ( black chickpeas)
1 potato, cubed
2 onions, chopped
2 tsps ginger garlic paste
1 tomato
Salt to taste
1/2 tsp red chilli powder
1/2 tsp turmeric powder
1 tsp coriander powder
1/2 tsp cumin powder
1tsp all spice powder
1/2 tsp kasuri methi
Whole spices: 2-3 cloves, 1 bay leaf, 1 inch cinnamon, 1 black cardamom
2 tbsp oil
1/2 tsp cumin
1 tsp grated ginger
Pinch of asafoetida
Garnish: Coriander leaves, chopped onion and lemon slices


Method:   Soak the kala chana overnight.  In  the  morning wash the chana well and put it to boil with 2 cups of water in a pressure cooker with the whole spices.  Cook the chana till it's tender. Discard the whole spices and keep the chana aside. Do not throw the water in which it was boiled as it will be used for the gravy.  Meanwhile peel and cut the potato in small cubes.  Chop the onions and puree the tomato.

In a heavy bottom pan add oil. When oil gets a little heated add cumin, grated ginger and asafoetida.  Now add the chopped onions.  Fry the onions till lightly browned.  Add the ginger garlic paste, Fry for a minute. Add the tomato puree, red chilli powder, turmeric powder, coriander powder, cumin powder and salt to taste.  Stir fry till the masala is well fried and oil separates from it.  Now add the potato cubes and fry for a couple of minutes. Add the boiled chana along with all the water in which it was boiled. Cover and let it simmer for few minutes on low heat. Before removing from the flame add kasuri methi and all spice ( garam masala) powder.  Serve hot garnished with chopped onion, coriander leaves and lemon slices.  

Kala chana should be boiled really well so make sure it is well softened before proceeding with the recipe.  It could be a little difficult to digest for some people which is why cumin, asafoetida ( hing) and ginger is added.