1 Use frozen. If not frozen the follow below instructions
1 Wash and soak BLACK CHANA overnight
2 In a pressure cooker add BLACK CHANA, SALT (to taste), WATER
3 Pressure cook for 7-8 whistles (ensure Chana is cooked thoroughly)
4 Let cool and drain
1 Heat COCONUT OIL and saute CINNAMON, CARDOMOM, CLOVES and FENNEL SEEDS.
2 Add ONION and GINGER. Saute well.
3 Add tomato and saute until tomatoes turn soft and mushy
4 Add GRATED COCONUT and CURRY LEAVES. Saute until coconut turns aromatic.
5 Keep the flame on low. Add TURMERIC, RED CHILLI POWDER, CORIANDER POWDER, GARAM MASALA
6 saute until the spices turn aromatic.
7 cool the mixture completely and transfer to the blender.
8 add WATER and blend to smooth paste.
1 in a large kadai heat COCONUT OIL and splutter MUSTARD SEEDS, DRIED RED CHILLI, CURRY LEAVES
2 Add ONION/SHALLOTS and GREEN CHILLI saute until the onions turn translucent.
3 Add the prepared masala paste and saute for 2 minutes.
4 Add in frozen or pressure cooked kala chana and SALT.
5 Mix well adjusting consistency as required by adding water
6 cover and simmer for 15 minutes or until the flavors are absorbed well.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (403g)|
|Recipe Makes: 8 Servings|
|Calories from Fat: 43 (44%)|
|Amt Per Serving||% DV|
|Total Fat 4.8g||6 %|
|Saturated Fat 3.6g||18 %|
|Monounsaturated Fat 0.5g|
|Polyunsanturated Fat 0.3g|
|Cholesterol 0mg||0 %|
|Sodium 25.7mg||1 %|
|Potassium 380.4mg||10 %|
|Total Carbohydrate 14g||4 %|
|Dietary Fiber 2.8g||11 %|
|Sugars, other 11.2g|
|Protein 2.4g||3 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 98
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