Prep Time: 20 Min
– Black Chickpeas – 1 cup/250 gm – Water – 2.5 cup – Bay Leaf – 2 – Clove – 2 – Cardamom – 2 – Chopped Onion – 1 – Grated Ginger – 1 tsp – Salt – 1 tsp – Clarified Butter – 1 tsp – Green Chilli – 2 – Garlic – Coriander – Kashmiri Red Chili Powder – 2tsp – Coriander Powder – 2 tbsp
Cook Time: 20 Min
Ingredients
– Cumin Powder – 1 tsp – Turmeric Powder – Black Salt – 1/2 tsp – Kasoori Methi – 1 tsp – Boiled Black Chickpeas – 2 tbsp – Oil – 2 tbsp – Cumin Seed – 1 tsp – Asafoetida – 1/4 tsp – Chopped onion – 2 – Tomato – 2 – Salt – 1/4 tsp – Garam Masala – 1/2 tsp – Aamchoor Powder – 1/2 tsp – Clarified Butter- 1 tsp – Green chilli – 2 – Ginger Julienne – Chopped Coriander
Ingredients
To make the perfect Kala Chana Masala Sabji, take 1 cup of Kala Chana (black chickpea) and soak it in water overnight.
Next step: place a cooker on flame, add soaked Kala Chana, 2.5 cups of water, two way leaves, two cloves, two green cardamoms, a chopped onion, 1 tsp of grated ginger, 1 tsp of salt, and 1 tsp of ghee, and mix well.
Next step: close the lid and cook until two whistles. And after two whistles, cook on a low flame for 10 minutes. After 10 minutes, turn off the flame, remove the lid, and gently mash the onion.
Next step: take a grinding jar and add two green chillies, 6-7 garlic cloves, and a coriander stem.
Next step: add 2 tsp of Kashmiri red chilli powder, 2 tbsp of coriander powder, 1 tsp of cumin powder, 1/2 tsp of turmeric powder, 1/2 tsp of black salt, 1 tsp of kasoori methi, and 2 tbsp of boiled Kala Chana and make a fine paste.
Next step: place a kadhai on the flame, add 2 tbsp of oil, and heat well. After the oil is hot, add 1 tsp of cumin seeds, 1/4 tsp of asafoetida, and 2 chopped onions and roast well.
After the onion turns golden, on a low flame, add the prepared masala paste and cook. After the masala releases the oil, add two grated tomatoes and 1 tsp of salt, mix well, and cook with the lid closed.
After 2–3 minutes, add the cooked kala chana, mix everything well, and cook for 2 minutes. After 2 minutes, add 1/2 tsp of garam masala and 1/2 tsp of dry mango powder and mix well.
Next step: place a tempering pan on the flame, add 1 tbsp of ghee, and heat well. After the ghee melts, add two split green chillies and ginger julienne, and mix.
Next step: turn off the flame and pour the tempering on the Kala Chana Sabji. Now your perfect Kala Chana Sabji is completely ready, and you can enjoy it.