How to make Kadai Kala Chana -
Freshly ground kadai masala makes this kala chana dish extra special
This recipe is from FoodFood TV channel & has featured on Turban Tadka.
Main Ingredients : Brown Bengal gram (kala chana), Coriander seeds (साबुत सूखा धनिया)
Cuisine : Indian
Course : Main Course Vegetarian
For more recipes related to Kadai Kala Chana checkout Kaale Chane Aur Laal Saag Ki Subzi, Kala Chana Coconut Curry- Sk Khazana. You can also find more Main Course Vegetarian recipes like Parsley Mushrooms Pumpkin South Indian Style Sambariya Kachhe Kele Ka Foogath
Kadai Kala Chana Recipe Card
History of Indian cuisine dates back to nearly 5,000-years ago when various groups and cultures interacted with India that led to a diversity of flavours and regional cuisines.
Indian cuisine comprises of a number of regional cuisines. The diversity in soil type, climate, culture, ethnic group and occupations, these cuisines differ from each other mainly due to the use of locally available spices, herbs, vegetables and fruits. Indian food is also influenced by religious and cultural choices and traditions.
Foreign invasions, trade relations and colonialism had introduced certain foods to the country like potato, chillies and breadfruit.
Prep Time : 7-8 hour
Cook time : 26-30 minutes
Serve : 4
Level Of Cooking : Easy
Taste : Spicy
Ingredients for Kadai Kala Chana Recipe
Brown Bengal gram (kala chana) , soaked overnight and boiled 2 cups
Coriander seeds 1 tablespoon
Fennel seeds 1 teaspoon
Dried red chillies 4
Cumin seeds 2 teaspoons
Mustard oil 3 tablespoons
Bay leaves 2
Green chillies , finely chopped 2
Tomato puree 1/2 cup
Red chilli powder 1 teaspoon
Dried mango powder (amchur) 1 1/2 teaspoons
Turmeric powder 1/2 teaspoon
Coriander powder 1 1/2 tablespoons
Chaat masala 1 teaspoon
Salt to taste
Tomatoes 2 medium
Ginger , cut into thin strips 1 inch + to garnish
Fresh coriander sprigs 8-10 to garnish
Lemon juice 1/2 tablespoon
Method
Step 1
To make the kadai masala, dry roast coriander seeds, fennel seeds, 2 dried chillies and 1 tsp cumin seeds till fragrant. Remove from heat, cool and grind to a coarse powder.
Step 2
Heat mustard oil in a non-stick kadai till it begins to smoke. Cool it slightly, add bay leaves and remaining dried chillies and sauté for 10 seconds.
Step 3
Add green chillies and remaining cumin seeds, mix and sauté for 2-3 minutes. Add tomato puree, mix well and cook for 2 minutes.
Step 4
Add red chilli powder, dried mango powder, turmeric powder, coriander powder and chaat masala and mix well. Add salt and mix.
Step 5
Roughly chop tomatoes, add, mix and cook till they turn soft and pulpy. Add ginger strips and mix well.
Step 6
Add brown Bengal gram and mix. Add water as required, mix and cook for 5-6 minutes.
Step 7
Chop some coriander sprigs, add and mix. Add the kadai masala and lemon juice and mix well.
Step 8
Transfer into a serving bowl, garnish with ginger strips and coriander sprigs and serve hot.
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Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.
