Kala Chana Recipe | How to make Kala Chana at Home | Kale Chane Ki Recipe- Step By Step with Images and Video.
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Do you want to learn how to make the most tasty and perfect Kala Chana in your home? If yes, then you must read this post.
In this post, you will see an easy, step-by-step recipe to make the most tasty and perfect Kala Chana at home.
So without wasting any time, let’s start this Kala Chana recipe.
Ingredients of Kala Chana Recipe
Kala Chana Recipe Video
Kala Chana Recipe | How to make Kala Chana at Home | Kale Chane Ki Recipe
Materials
- Black Chickpeas – 1 cup
- Water – 4 cups
- Ginger julienne
- Cumin Seed – 1/2 tsp
- Bay Leaf /Indian/Tej Patta
- Salt – 1/2 tsp
- Pure Ghee – 1 tsp
- Coriander Powder – 2 tsp
- Turmeric Powder – 1/2 tsp
- Kashmiri Red chilly powder – 2 tsp
- Cumin Powder – 1 tsp
- Black Salt – 1 tsp
- Black Pepper Powder – 1/2 tsp
- Chana Masala – 1 tsp
- Pure Ghee – 2 tbsp
- Cumin Seed – 1 tsp
- Asafoetida – 1/2 tsp
- Green Chilli – 2
- Garam Masala – 1/2 tsp
- Aamchoor Powder – 1.5 tsp
- Kasoori Methi
- Salt as per Taste
- Pure Ghee – 1 tsp
- Chopped Coriander
Instructions
- To make the perfect Kala Chana, take 1 cup of black chickpeas and soak overnight.
- Now place a cooker on flame, add soaked chana (remove the excess water before adding), 4 cups of water, ginger julienne, 1/2 tsp of cumin seeds, bay leaf, 1/2 tsp of salt, and 1 tsp of ghee, and boil.
- After the chickpeas start boiling, close the lid (remove the whistle when closing the lid), and after closing the lid, put the whistle again.
- Now cook on high flame until two whistles.
- After two whistles, turn the flame to low and cook until 5–6 whistles.
- After a 5–6 whistle, turn off the flame and remove the lid after releasing the pressure.
- Now take a bowl, add 2 tsp of coriander powder, 1/2 tsp of turmeric powder, 2 tsp of Kashmiri red chili powder, 1 tsp of cumin powder, 1 tsp of black salt, 1/2 tsp of pepper powder, 1 tsp of chana masala, and mix everything well.
- Now add a ladle-full water and make a paste.
- Now place a pan on the flame, add two tablespoons of ghee, and heat well.
- After the ghee melts, add 1 teaspoon of cumin seeds and 1/2 teaspoon of asafoetida, and mix well.
- Now add the prepared paste and cook on medium heat until it releases the oil.
- After the masala releases the oil, add boiled chana with water, split green chilies, and ginger julienne, mix well, and cook with a closed lid.
- After the water has resolved, add 1/2 tsp of garam masala, 1.5 tsp of dry mango powder, kasoori methi, salt as per taste, and 1 tsp of ghee, mix well, and cook for 2 minutes.
- After two minutes, turn off the flame and garnish it with coriander.
- Now your perfect Kala Chana is completely ready, and you can enjoy it.
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Kala Chana Recipe – Step By Step
1: To make the perfect Kala Chana, take 1 cup of black chickpeas and soak overnight.
2: Now place a cooker on flame, add soaked chana (remove the excess water before adding), 4 cups of water, ginger julienne, 1/2 tsp of cumin seeds, bay leaf, 1/2 tsp of salt, and 1 tsp of ghee, and boil.
3: After the chickpeas start boiling, close the lid (remove the whistle when closing the lid), and after closing the lid, put the whistle again.
4: Now cook on high flame until two whistles.
5: After two whistles, turn the flame to low and cook until 5–6 whistles.
6: After a 5–6 whistle, turn off the flame and remove the lid after releasing the pressure.
7: Now take a bowl, add 2 tsp of coriander powder, 1/2 tsp of turmeric powder, 2 tsp of Kashmiri red chili powder, 1 tsp of cumin powder, 1 tsp of black salt, 1/2 tsp of pepper powder, 1 tsp of chana masala, and mix everything well.
8. Now add a ladle-full water and make a paste.
9: Now place a pan on the flame, add two tablespoons of ghee, and heat well.
10: After the ghee melts, add 1 teaspoon of cumin seeds and 1/2 teaspoon of asafoetida, and mix well.
11: Now add the prepared paste and cook on medium heat until it releases the oil.
12: After the masala releases the oil, add boiled chana with water, split green chilies, and ginger julienne, mix well, and cook with a closed lid.
13: After the water has resolved, add 1/2 tsp of garam masala, 1.5 tsp of dry mango powder, kasoori methi, salt as per taste, and 1 tsp of ghee, mix well, and cook for 2 minutes.
14: After two minutes, turn off the flame and garnish it with coriander.
15: Now your perfect Kala Chana is completely ready, and you can enjoy it.
You can also read this post in Hindi and Marathi.
