Tangy Spicy Black Chana Masala
A flavorful, protein-rich dish with a perfect balance of spice and tang, ideal for lunch, dinner, or as a festive special. This recipe is Paryushan friendly
Ingredients
For soaking
- 1 cup black chana kala chana
- Enough water to soak
For gravy paste
- 2 tbsp ghee or oil
- 2 pinches hing asafoetida
- ½ tsp cumin seeds
- 2 to 3 cloves
- ½ tsp anardana powder
- 1½ tsp red chilli powder
- ½ bowl crushed boiled black chana
- Salt as per taste
- ¼ tsp black salt
- 1 tsp kachri powder or amchoor powder or 2 tsp tamarind paste
- ½ tsp garam masala
Instructions
- Wash and soak 1 cup black chana for 3 to 4 hours.
- Transfer the soaked chana to a pressure cooker or instant pot, add fresh water, and boil for 4 to 5 whistles until soft.
- Heat 2 tablespoons ghee or oil in a kadhai.
- Add hing, cumin seeds, and cloves, and let them crackle.
- Add anardana powder, red chilli powder, and ½ bowl of crushed boiled black chana to form a thick paste. If needed add water to make the paste
- Mix in salt, black salt, and either kachri powder, amchoor powder, or tamarind paste.
- Sauté the mixture until the oil starts separating from the sides.
- Stir in ½ teaspoon garam masala.
- Add the remaining boiled black chana along with some water to adjust the consistency.
- Simmer for 4 to 5 minutes so the flavors blend well.
- Serve with jeera rice, roti, parantha or puris