Kaale Chane or Black Chickpeas is widely used for a variety of preparations in all parts of India. This recipe is a dry, flavorful and mildly spiced version of the dish which is made in many households including ours during festival season like Navratra. It is also offered as Prasad while performing religious rituals. Kaale Chane are very rich in proteins and dietary fiber.
- Kaala Chana (Black chickpeas) – 1 cup
- Coriander Powder – 1 tablespoon
- Cumin Seeds – ½ teaspoon
- Amchur (Dry Mango Powder) – ½ teaspoon
- Red Chilli Powder – ½ teaspoon
- Haldi (Turmeric Powder) – ¼ teaspoon
- Grated Ginger – ½ teaspoon
- Green Chillies – 2
- Few chopped Coriander Leaves
- Hing (Asafoetida) – A pinch
- Salt to taste
- Oil – 1 tablespoon
- Garam Masala – ½ teaspoon
Preparation Time: 6 Hours
Cooking Time: 20-25 mins.
Servings: 2-3 persons
Soak Kaala Chana for 6 hours.
Now add salt as per your taste and boil the chana well till the pieces turn soft.
Take a kadhai/pan and heat oil. Once oil is hot, add hing and cumin seeds.
Once cumin seeds begin to splutter, add grated ginger and slit green chillies. Then add the cooked chana, turmeric powder, coriander powder and red chilli powder. Mix well and let it cook for a minute.
Add amchur and garam masala. Stir and turn off the heat after a minute or so. Ensure that any excess water has dried up as this is a dry preparation of kaala chana.