Deciding what to cook every day is sometimes a source of stress in a foodie household like mine. This stress gets worse when we have not had time to do the weekly grocery shopping properly. It is at times like this that pulses and cereals come to the rescue.
We had one such situation last week because all of us were working late and so it was Kala Chana to the rescue. 🙂
Kala Chana Masala is a simple curry in an onion and tomato gravy that goes well with rotis. I find it a bit heavy on the stomach, but then an occasional indulgence is fine I guess.
Soaking Time: 6 to 8 hours
Cooking Time: 45 Minutes
- Kala Chana, Whole Bengal Gram or Senagalu – 1 Cup
- Tomato – 1 Large
- Onion – 1 Large
- Red Chilli Powder – 1/2 tsp
- Turmeric – 1/4 tsp
- Garam Masala – 1/2 tsp
- Fresh Ginger – 1″
- Green Chillies – 2
- Oil – 1 tsp
- Salt to Taste
- Wash the Kala Chana and soak it in 2 Cups of water for 6-8 hours.
- Drain the water from the Chana.
- Add 1.5 cups water to the soaked Kala Chana.
- Pressure cook for 4 or 5 releases of pressure (whistle) or till the chana is cooked.
- Let the cooker cool for 10 minutes. The chana will cook further in this heat.
- Chop the tomato into 1/2″ pieces.
- Peel and chop the onion into 1/4″ pieces.
- Heat the oil.
- Add the onion pieces and stir-fry till transparent.
- Add the grated ginger and slit green chillies.
- Saute for 2-3 minutes.
- Add the tomato pieces and saute till the tomato pieces are well-stewed.
- Add the garam masala, red chilli powder, and turmeric.
- Mix well and saute for 2 minutes.
- Add the cooked chana along with the water.
- Add salt and mix well.
- Cook covered for 5-10 minutes till half the water evapourates.
- Serve warm with rotis or rice.
- To test if the chana is cooked, press one of them between your thumb and forefinger. The whole chana should split into two but not get mashed.