Kala Chana Curry or Kalya Vatanyachi Usal
Serves: 2 persons
Ingredients:
- 1 cup soaked kala chana or black chickpeas
- 2 tablespoon oil
- 1 small onion sliced (around ¾th cup)
- 1 teaspoon coriander seeds
- ½ teaspoon cumin seeds
- ¼ cup dry coconut
- 1 tablespoon chopped ginger pieces
- 2 medium garlic pods chopped
- 1 tablespoon chopped cilantro
- ¼ teaspoon cumin seeds
- ¼ teaspoon asafoetida
- ¼ teaspoon turmeric powder
- ½ teaspoon red chilli powder
- 1 teaspoon kolhapuri masala or garam masala
- Salt to taste
- 1½ cup + 3 tablespoon water
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Method:
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- Wash and rinse soaked kala chana. Add fresh 1 cup of water and cook in a pressure cooker until it is soft. Let the pressure go down completely.
- Heat 1 tablespoon oil in a pan. Add sliced onions, ginger and garlic pieces. Saute well. Add dry coconut, corriander seeds, cumin seeds. Cook everything until the raw smell goes away.
- Turn off the heat and let the mixture cool down completely. Grind to a fine paste. While grinding add 3 tablespoons of water.
- Heat 1 tablespoon oil in the same pan. Add cumin seeds. let them crackle. Add asafoetida, turmeric, red chilli powder, and kolhapuri masala. Add ground paste and mix everything.
- Cook for a minute. Add ½ cup water. Let everything boil properly. Add chopped cilantro.
- Add cooked chana to the boiling paste along with the water. Add salt to taste.
- Let the mixture cook for 10 minutes. Turn off the heat and put the lid on. Let it cook on a steam for 5 more minutes.
- Garnish with cilantro. Serve hot with roti.
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