1teaspoondry mango powder(amchur powder) or powdered pomegranate seeds
½cupcoriander leaves(dhania patta), chopped
rock saltor black salt as required
cooking kala chana
Pick the kala chana to remove any stones. Wash them in running water for 3-4 time.
Then soak the kala chana overnight. They become plump and all the wrinkles on them disappear after they are completely soaked.
The next day add water to the chana.
And boil the chana in a pressure cooker with 1 tsp salt for 20-25 minutes till the chana is cooked completely. Strain the chana.
making dry kala chana recipe
In a pan heat 3 tbsp oil. Splutter the cumin seeds.
Now add chana and mix well.
Add the ginger julienne and chopped green chili. I added some 1/2 cup of the chana stock to the chanas so that they do not stick to the pan.
You may or may reserve some stock if you want. In case you don’t add any water, then saute the chana on a low flame so as to avoid burning.
Add all the dry masalas and black salt to the chana.
Mix it well and let the kala chana cook in the masala for a couple of minutes.
Remember to keep on stirring so that the dry chana masala do not stick to the bottom of the pan. Garnish kala chana with chopped coriander leaves.
And serve dry kala chana hot with wedges of lemon.
Few points for dry kala chana recipe
1. When making kala chana for navratri festival, use rock salt. 2. You could alter the spice powders as per your taste. 3. To make kala chana more hot and spicy add more of green chillies and red chili powder. 4. To increase the sourness increase the amount of dry mango powder and chaat masala. 5. Make sure you have the kala chana with lemon. We did not have any lemons in the house and had to do without these :-( 6. You may use white chickpeas or even black eyed beans to make this recipe.