Kala Chana
Rated 5.0 stars by 1 users
Category
Vegetarian
Servings
4-6
Prep Time
30 minutes
Cook Time
30 minutes
One of my all time favorite bean recipes!
Author:Audra Reddy
Ingredients
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1/2 onion, skin on
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1/2 head of garlic skin on
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2-3 pieces of fresh coconut, or 1/2 cup shredded unsweetened coconut
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1 teaspoon ghee
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1/2 teaspoon mustard seeds
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1 stem curry leaves (7-8)
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pinch of asafetida (hing)
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1/2 onion, chopped finely
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1 tomato chopped
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1/2 - 1 cup water
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burnt onion, garlic, coconut
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2 teaspoons sambar powder
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1/2 teaspoon chili powder
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1 teaspoon tamarind paste
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1 handful cilantro leaves
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2 cups water
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soaked beans
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1 teaspoon turmeric
Dry Roast
Fry Mixture
Making the sauce with burnt onion, garlic, coconut
Finishing the dish
Directions
Dry Roast
On a gas stove, place onion and garlic over flame and cook until skin is blackened. If using whole coconut pieces, do the same thing and burn the outside of the coconut on all sides. If using shredded coconut, roast in a skillet until browned. The darker you get the onion and garlic, the more flavor you will get from this dish. Make sure you blacken all sides.
Fry Mixture
Heat a small pan and add ghee. Add mustard seeds until they pop. Add curry leaves and cook until they crackle. Add pinch of asafetida. Add chopped onion and cook until brown. Once onion is browned, add tomato and cook until tomato is soft. Set aside.
Making the sauce with burnt onion, garlic, coconut
In a blender, start with 1/2 cup water, burnt onion, garlic and coconut, sambar powder, chili powder, tamarind and cilantro. Grind until you have a sauce. It doesn't have to be smooth. It can have small chunks.
Finishing the dish
In a pressure cooker, add 2 cups water, soaked beans, turmeric, fried onion mix and blended sauce. Cook for 30 minutes.
Once pressure is released, remove to a serving dish and sprinkle with cilantro. Serve with roti and rice. Enjoy.
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