Kala chana masala is a Spicy, Tangy, and Chatpata snack that gets your taste buds tingling!
Kala chana masala/Black chickpeas curry
Description
This is a flavorful and zesty dry chickpea preparation! Chock full of protein and fiber and great for weight loss as well! I also shared a quick snack you can make with kala chana and puffed rice 🙂
Ingredients
Masala mix
With Muri/Murmurs/Puffed Rice
Instructions
- Soak 3 cups of black chick peas (kala chana) in water overnight
- Drain the water and pour the chana into a pressure cooker
- Add enough water to cover the chickpeas
- Let this cook for 20 minutes on medium heat or for two whistles
- Don’t force the steam out of the pressure cooker, wait till you can open the lid normally
- Drain the water from the chickpeas and keep it aside
- Add 1 tablespoon oil to a pan set on medium heat
- Add cumin seeds, curry leaves and slit green chillies
- Give it a quick stir
- At the pre-boiled chickpeas, mix well and stir fry for three or four minutes
- At the dry masala and mix well
- Add ghee and stir fry for 3 to 4 minutes
- Add salt to taste
- Mix thoroughly and add fresh lime juice
- Add approximately half of the coriander leaves and mix well
- Turn off the heat and garnish with the remaining coriander leaves and finely chopped red onion
- Add 1.5 tablespoons of oil to a pan set on medium heat
- Add half a teaspoon of kalonji or black caraway seeds, half a teaspoon of turmeric powder and 3 cups of puffed rice
- Stir fry till the puffed rice gets nice and crispy (this will take approximately three minutes)
- Add salt to taste, 1/4 teaspoon of amchur (dry mango powder), 1/4 teaspoon of chaat masala and mix well
- Add 1 cup of the chana masala
- Mix well
Kala chana with puffed rice (muri or murmura)
Video
Notes
- This can be eaten either as a side dish with rice/roti or as a snack!
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