Kala Channa Masala

Another Punjabi treat! I had a lot of kala channa (black chickpeas) in my pantry and wanted to use it, quickly. So, decided to make kala channa masala in the same line as chole masala that's made with kabuli channa. It did taste yummy and a bit different from the normal gravy. This would taste great with idiyappam too.

Let's quickly get into the recipe.

Ingredients:

kala channa (black chickpeas) - 1.5 cups (soaked overnight and cooked)

Potatoes - 2 medium, diced

Tomatoes - 2 medium

Onion - 1 big, finely chopped

Slit green chillies - 2

Ginger garlic paste - 1 tsp

Turmeric powder - 1.5 tsp

Kashmiri Chilli powder - 1.5 tsp

Dhania Powder - 2 tsp

Cumin Powder - 1 tsp

Garam Masala - 1 tsp

Chole Masala - 1 tsp

Jeera - 1 tsp

Oil - 1 tablespoon

Chopped cilantro to garnish

Ghee - 1/2 tsp (optional)

Salt to taste

Method:

1. Heat the oil, season with jeera. Add the chopped onions,green chillies and ginger garlic paste. Fry till dark brown.

2. Add the diced potatoes. Sprinkle a little water and cover till half cooked. Add chopped tomatoes.

3. When the tomatoes turn soft, add turmeric, chilli powder, dhania powder, cumin powder and salt. Add the cooked channa and a cup of water. Cover and cook for 5 minutes.

4. Add chole masala, garam masala, cover and cook till oil separates.

Garnish with chopped cilantro, add the ghee and serve hot with puris/rotis/pulav varieties.

Sending this to My legume Love Affair 16 th helping @ cook sister originating from Susan's blog.