Boiled brown chickpeas (kala chana) cooked in delicious, spicy and tangy onion tomato based gravy is kale chane ki sabzi. It has awesome flavour of browned onions; tangy tomatoes and the kick of ginger and green chillies. It has an awesome texture as grated onions and tomatoes are used, very earthy very grand motherish! It can be served with simple chapattis or jeera rice along with some tangy green chutney.
Well soaked and well cooked brown chickpeas (kala chana) are required for kale chane ki sabji. Nice, red and tangy tomatoes are used to make this recipe. All the ingredients (expect the spices) are grated and used, I mean most of the ingredients. It gives a nice texture. Make sure not to overcook ginger and green chillies, otherwise they will lose their flavours. Apart from that simple spices are used and lots of coriander is used to garnish kale chane ki sabzi.
Other similar recipes on the blog are chana masala, rajma masala etc.
1.Pressure cook kala chana with 2 cups water and salt to taste. Cook for 10 minutes on low flame after 1 whistle on high flame.
2. Let the pressure release. Chana should be soft and mushy.
3. Heat 3 tbsp oil. Add 1 tsp cumin seeds (jeera).
4. Add 2 grated onions.
5. Cook till onion browns properly.
6. Add dry spices i.e. ¼ tsp turmeric powder, 1 tsp red chilli powder and 2 tsp coriander powder. Cook for 1 minute.
7. Add 3 grated tomatoes.
8. Cook till oil oozes out.
9. Add 1 inch grated ginger.
10. Add 1 chopped chilli. Cook for 1 minute.
11. Add boiled kala chana.
12. Simmer for 12-15 minutes. Check seasoning and consistency.
13. Garnish with chopped coriander leaves.
14. Serve with jeera rice. Bon appétit.
PREP TIME 15 minutes + 8 hours of soaking time
COOK TIME 20 minutes
TOTAL TIME 8 hours + 35 minutes
1. Pressure cook kala chana with 2 cups water and salt to taste. Cook for 10 minutes on low flame after 1 whistle on high flame.
2. Let the pressure release. Chana should be soft and mushy.
3. Heat 3 tbsp oil. Add 1 tsp cumin seeds (jeera).
4. Add 2 grated onions.
5. Cook till onion browns properly.
6. Add dry spices i.e. ¼ tsp turmeric powder, 1 tsp red chilli powder and 2 tsp coriander powder. Cook for 1 minute.
7. Add 3 grated tomatoes.
8. Cook till oil oozes out.
9. Add 1 inch grated ginger.
10. Add 1 chopped chilli.
11. Cook for 1 minute.
12. Add boiled kala chana.
13. Simmer for 12-15 minutes.
14. Garnish with chopped coriander leaves.
15. Serve with jeera rice. Bon appétit.
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