Hello everybody, it’s Drew, welcome to my recipe site. Today, I’m gonna show you how to prepare a distinctive dish, kala chana rassa. One of my favorites. For mine, I am going to make it a bit tasty. This is gonna smell and look delicious.
Kala chana recipe - black chickpeas cooked with onions, tomatoes and spices. Kala chana are the desi variety of chickpeas that are brown to black in color. These are used widely in Indian cuisine to. Kala chana - Ashtami Prasad, also known as sukha Kala chana, is a low-calorie, high-protein dish For those unfamiliar with this term - Kala chana, Kala stands for black, and chana means chickpeas.
Kala chana rassa is one of the most popular of recent trending foods on earth. It’s simple, it’s fast, it tastes yummy. It’s enjoyed by millions every day. Kala chana rassa is something that I’ve loved my entire life. They are fine and they look wonderful.
To get started with this particular recipe, we have to prepare a few components. You can have kala chana rassa using 11 ingredients and 10 steps. Here is how you cook that.
The ingredients needed to make Kala chana rassa:
- Make ready 1 cup kala chana (black chickpeas)
- Prepare 2 Tbsp ghee
- Make ready 1.5 tsp cumin seeds
- Make ready 1.5 tsp turmeric powder
- Get 1 tsp red chilli powder
- Prepare 1/2 tsp garam masala
- Get 1.5 tsp coriander powder
- Get 1 tbsp yogurt
- Take 2 tomatoes crushed to make purée
- Take 3 cups water for soaking the kala chana
- Make ready As needed salt
Kala chana is a variety of darker coloured chickpeas, sometimes called black chickpeas here in the UK. Other names for chickpeas are - garbanzo beans (in the US), gram (especially in the form of chickpea. notes firstly, soak kala chana, else it will not get cooked completely. finally, kala chana curry recipe taste great when served hot and spicy. Kala chana are a type of black chickpeas, high in protein, fiber and micronutrients. Kala Chana is very high in protein and provides a nutritional meal.
Steps to make Kala chana rassa:
- Wash black chickpeas under running water for a few times and soak in 3 cups water overnight or for 7 to 8 hours minimum.
- Next morning in pressure cooker, take soaked chana and add salt to it.
- Close the lid of the cooker and let chana boil for 15-20 min on low flame. Must be cooked till 5-6 whistles or till you get the aroma.
- Now in a wok take ghee, add whole cumin seeds, when they splutter -add Turmeric powder, red chilli powder, coriander powder and Garam Masala powder to it, mix well(do this step on low flame so that masala shouldn’t get burnt)
- Add yogurt and stir
- Now add fresh tomato purée and stir nicely till the tomatoes are done and masala leaves oil from the sides.
- Now add boiled chana(strain and reserve water) - Mix nicely so that all the masala gets coated well on the chana. Stir and saute the mixture very well for a minute or two.
- Once chana gets coated with masala add the reserved water and mix well. You can add some more water to adjust the consistency of the gravy required.
- Transfer it to the cooker again and cook for two more whistles so that everything gets incorporated well.
- When the pressure releases garnish chana with green coriander leaves and serve with rice, roti or parantha.
Kala chana are a type of black chickpeas, high in protein, fiber and micronutrients. Kala Chana is very high in protein and provides a nutritional meal. It has a low glycemic index and is a good protein option for people with Diabetes. Kala Chana is a variation of the commonly found. This article details kala chana or chickpeas benefits and side effects, besides its nutritive values.
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