After all the festive cooking done, here I present you Black Chana Masala – a Guest post by Fareeha.
Black Chana Masala
I love how blogging have given me many such wonderful people. Fareeha is a good friend of mine got introduced through Facebook. She is such a sweet person to write a delicious recipe for us. Over to her.
First of all, let me begin by thanking Lathiya profusely for having me over at her awesome blog. Her blog is one of the kind and it is a big honor for me that I can guest post for her today. She has a blog filled with healthy and lip-smacking recipes.
I am Fareeha and I blog at Fa’s kitchen.
Today, I would love to present you with the Black Chana Masala. Healthy, simple and yet so full of flavor, this chana masala is truly a personal favorite for me.
Black chana is a rich source of protein and you can devour this delicacy without any guilt. The amount of oil to add would totally depend upon your personal preference or dietary restrictions. But no matter if you add less of oil, it still tastes awesome.
When you make this recipe, always soak the black chana overnight for best results. We do not discard the water like the how we do when we made the white chana masala. We rather add the water while cooking.
So without much delay, let’s get started with our recipe
1 cup – Black Chana, soaked overnight or at least 8 to 9 hours. (do not discard the water after soaking)
2 tbsp – oil
1/2 tsp – cumin seeds
1 large – onion, finely sliced
1 – green chili, chopped
3-4 – cloves garlic
2 – large tomatoes
1/2 tsp – turmeric powder
1/2 tsp – asafoetida
1 tsp – red chili powder
salt – to taste
- Pressure cook the black chana for about 9 or 10 whistles or till done. This chana does take a bit of time to cook.
- Heat oil in a pan and add cumin seeds.
- Add the onion, green chili and cloves. Fry till onion turns translucent.
- Add the tomatoes and fry them till they turn mushy.
- Throw in the turmeric powder, asafoetida, chili powder and salt. Give it a stir.
- Next add in the boiled black chana along with the water. Pressure cook for another whistle.
- Allow the steam to escape and serve hot with rice or roti.
Let me finish once again by thanking Lathiya (I totally love her name) for having me over at her awesome blog. Hope you enjoyed this recipe
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