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Chane Saaru | Kadale Kalu Saaru
Aruna
Kadale Kalu Saaru is a traditional recipe from Konkani cuisine which uses Kala Chana (black chickpeas or bengal gram) as the main ingredient. Also called Chane Saaru, it is flavoured with Coconut, chillies and tamarind.
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Prep Time
10
minutes
mins
Cook Time
20
minutes
mins
Soaking Time
8
hours
hrs
Total Time
30
minutes
mins
Course
Accompaniment, Main
Cuisine
Indian, Karnataka, Konkani
Servings
4
People
Ingredients
1x
2x
3x
1/4
Cup
Kala Chana, Black Chickpeas, Bengal Gram
1
tbsp
Tamarind Extract
Salt to Taste
For the Masala
1
tbsp
Grated Coconut
2-3
Red Chillies
1
tsp
Coriander Seeds
1
tsp
Oil
(Coconut oil preferred)
For Tempering
2
tsp
Oil
(Coconut oil preferred)
4-6
Cloves
Garlic
(Optional)
1
tsp
Mustard Seeds
A Few Curry Leaves
Instructions
Getting the Chana Ready
Wash and soak the kala chana in 2 cups water for 6 to 8 hours.
Drain all the water.
Add 2 cups water and pressure cook till they are soft.
They must retain their shape and not break apart.
Set aside.
Making the Masala
In a ladle, heat 1 tsp oil.
Add the coriander seeds and red chillies.
Stir-fry till they start to change colour.
Transfer to a chutney grinder and let it cool a bit.
Add coconut, tamarind paste, and grind to a smooth paste. Add a little water to help with the grinding.
Making the Chane Saaru | Kadale Kalu Saaru
Add the ground masala and salt to the cooked chana.
Add more water, as required, to get a thin, rasam-like consistency.
Bring to a boil, and let the saaru simmer for 5 minutes.
Turn off the heat.
In a ladle, heat the oil.
Add mustard seeds and wait till they splutter.
If you are using garlic, add the crushed garlic and let it brown a bit.
Add curry leaves and stir-fry for a few seconds.
Add the tempering to the saaru.
Serve with warm rice.
Keyword
Chane Saaru, Kadale Kalu Saaru, Kala Chana Rasam
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