Black Chana Curry

Ingredients

Mustard Oil: 2 Teaspoons

Salt: As Per Taste

Turmeric Powder: 0.5 Teaspoons

Red Chilli Powder: 1 Teaspoon

Coriander Powder: 1 Teaspoon

Garam Masala: 0.5 Teaspoons

Mustard Seeds: 0.5 Teaspoons

Kala Chana (Black Chickpeas): 1 Cup

Onion: 1 Piece

Curry Leaves: 15-20 Pieces

Tomato: 1 Piece

Ginger: 0.5 Teaspoons

Coconut: 0.5 Cups

Green Chilies: 3 Pieces

Garlic: 2 pcs

Water: 1 lit

Instruction

1. Prepare the Kala Chana:

- Wash the black chickpeas (kala chana) and soak them for 6-8 hours or overnight.

- Drain the water and cook the chickpeas in a pressure cooker with 2 cups of water and 2 teaspoons of salt until you hear about 5-6 whistles.

2. Prepare the Coconut Paste:

- Break and peel the coconut, then clean it.

- Take thin slices of coconut and set them aside.

- In a mixer jar, combine coconut slices, roughly chopped onion, tomato, ginger, garlic, green chilli, and a little water.

- Blend into a fine and thick paste.

3. Cooking Process:

- Heat oil in a cooking pot. Add mustard seeds and let them crackle, then add curry leaves and sauté for a few seconds.

- Add the coconut paste to the pot and sauté. Add powdered spices (excluding garam masala) and cook until the masala releases oil.

- Pour in the water used to boil the chickpeas once the masala is cooked.

- Once the water boils, add the boiled kala chana and mix well.

- Use the back of a ladle to mash some chickpeas for a thicker gravy. Add garam masala and cook for about 10 minutes.

- Check and adjust the seasoning.

Your Kala Chana Curry is now ready to be served hot!

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White Channa Chaat

Ingredients Boiled White Peas - 200gm Onion - 1 Tomato - 1 Green Chili - 2 Ginger - 1 small piece (Optional) Coriander Leaves - 3 Tsp Cumin Powder - 1 Tsp Black Salt - 1/2 Tsp Chaat Masala - 1/4 Tsp Instruction 1. To begin, soak dried white peas (kabuli chana) in water overnight. The next morning, rinse and drain the water. 2. In a pressure cooker, add some water and transfer the soaked peas to it. Add 3-4 pinches of salt and boil for 15-20 minutes until the peas become soft. 3. Once cooked, drain the water using a strainer and keep the peas aside, ensuring they remain slightly moist. Allow them to cool for some time. 4. Take a large bowl and add chopped onions, tomatoes, green chili, ginger, cumin powder, black salt, and chaat masala. 5. Transfer the cooked peas to the same bowl. Spread tamarind and coriander chutney over the mixture. 6. Add chopped coriander leaves and mix everything well. 7. Your white chana chaat is ready to be enjoyed. Dig in and savor the flavors!

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