Sookha Kala Chana Masala


Sookha Kala Chana Masala

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My favorite month is coming to an end this week. My mom performs varalakshmi vraatham (Lakshmi puja) every sravana masam and after marraige I have also started to do the puja. Varalakshmi Vratam is auspicious day for married women as it is performed to grant long life to their husbands, and great riches to their families.

It is believed that worshiping Goddess Varalakshmi on this day is equivalent to worshiping Ashtalaksmi – the eight goddesses of Wealth, Earth, Learning, Love, Fame, Peace, Pleasure, and Strength.

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Lakshmi puja at home 🙂

Due to puja, I had lots of soaked kala chana at home and wanted to make something quick for my guests. I made this sookha kala chana masala and everyone loved it. Though the list of ingredients look intimidating, this curry is quite easy to put together.

Also because chickpeas are low in fat, high in dietary fiber, this makes a wholesome meal. Perfect side dish for phulkas and great for a quick and healthy lunch or dinner. Lets see how to make this quick and easy chana masala curry.

Ingredients

Puree-
Tomatoes – 2 medium
Green chilies – 3
———————-
Kala Chana- 1 cup
Onion 1
Oil- 2 tsp
Cumin seeds-1 tsp
Besan (Gram flour)- 2 tsp
Coriander powder- 1 tsp
Chili powder- 2 tsp
Ginger garlic paste- 1 tsp
Aamchur powder (Dry mango powder)- 1 tsp
Salt to taste
Curry leaves

Method:-

Wash and soak chana in plenty of water, overnight.

Transfer soaked chana in pressure cooker, add 1 1/2 cups of water and cook it on high flame for 4 whistles. Drain the water and keep aside.

Meanwhile, take tomatoes, green chilies and grind it into smooth paste and keep it aside.
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In a nonstick kadai, add oil. Once hot, add cumin seeds. When they splutter add onions and curry leaves.

Fry them until they turn golden in colour and then add gg paste and the tomato puree. Let them cook for few minutes.
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Now slowly add besan and stir continuously.

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Slowly add dry masalas mentioned in the ingredients with salt and mix them evenly. Add little water to avoid burning the masala. cover with a lid and let this cook for another 5 minutes.

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Once you start seeing oil floating on top, add the cooked chana and mix it well. Let it simmer for few minutes.
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Garnish with fresh coriander and crunchy onions and enjoy!!

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Note:-

You can make this with white chick peas too.

If you don’t have aamchur powder handy, use 1tsp lemon juice.

Additionally you can sprinkle some sev on top and serve with a dollop of thick yogurt on side.

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