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Chatpata Kala Chana

Dedicated To My Mother.
Chatpata Kala Chana
Chatpata Kala Chana
  • Prep time
  • Cooking time
  • Serves04 Person(s)
  • CategoryVeg
  • Cuisine TypeNorth Indian
  • Good for Brunch , Snacks
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About this Recipe

Chatpata kala chana prepared with aromatic Indian spice powders , surely will tickle your taste buds.

Ingredients & Quantity
  • Kala chana- 01 cup
  • Oil- 02 tbsp.
  • Asafoetida- 1/8 th tsp.
  • Coriander powder- 02 tsp.
  • Turmeric powder-1/4 th tsp.
  • Red chilli powder- 01 tsp.
  • Dry mango powder- 01 tsp.
  • Salt -to taste
  • Water- as required for boiling
  • Water – to mix the dry masalas
  • For the garnishing:
  • Fresh coriander leaves, finely chopped- ¼ th bunch (Optional)
  • Lemon juice- 02 tsp. (Optional)
How to cook?
  1. Wash and soak kala chana in approx. 4 cups of water, for overnight. The kala chana will double in volume after soaking.
  2. Add soaked kala chana, and 4 cups of water to the pressure cooker. Close the cooker. As it starts steaming, turn down the heat to medium and cook for approx. 12 minutes. If your pressure cooker whistles then wait for 4-5 whistles.
  3. Turn off the heat and wait until all the steam has released before opening the pressure cooker. Once it is cooked drain out the water and keep aside. Let the chana be free from moisture.
  4. In a small bowl mix coriander powder, turmeric, chili powder, dry mango powder & salt with ¼ cup of water. Set aside. Heat oil add asafoetida, now add the prepared masala paste.
  5. Now add the cooked black chana. Toss it on high flame.
  6. For serving: Serve hot with chopped fresh Coriander leaves. You may sprinkle lemon juice , if desired.
Notes

Chef Tips: 
01.Do not overcook the Black chana or it will mash.
02.You may a little sprinkle chaat masala, if desired.
03.Do not throw away the water in which chana is boiled, it may be used in curries / gravies / soups instead of stock or water.

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Ask a question, give feedback or compliment Reetu Uday Kugaji

Everytime I look at the pic, I can feel the beauty of the creator. Very well clicked pic, traditional and simple recipe can look so exotic, never thought about it.

Reetu Uday Kugaji