Dry kala chana (Bengal gram)

Ingredients:

  • Kala chana (Bengal gram): 100gm.
  • Chili powder: half teaspoon
  • Coriander powder: half teaspoon
  • Turmeric powder: half teaspoon
  • Dry mango powder: half teaspoon
  • Mustard: ½ teaspoon
  • Ginger: 2” pieces
  • Mustard oil/cooking oil: 1 tablespoon
  • Sendha namak (Rock Salt): ½ teaspoon (as per taste)
  • Water: one and half cup

Preparation:

  1. Soak Kala chana (Bengal gram) overnight.
  2. Peel off ginger and grind it, keep aside.

Method:

  1. Cook kala chana along with salt and ginger paste and water in the pressure cooker (5 -6 minutes after it comes to full pressure).
  2. Strain water with the help of strainer, if left. Keep aside.
  3. Take fry pan, put oil. When smoke starts coming, add mustard, let it sputter for few seconds.
  4. Add turmeric powder, coriander powder and chili powder and boiled kala chana.
  5. Stir fry for couple of minutes, add dry mango power and cook for a minute on low flame, put off the flame decorate with coriander leaves and serve with poori and Sooji halwa on the occasion of navratri.
Dry kala chana (Bengal gram)

Dry kala chana (Bengal gram)

Ingredients

Ingredients

Ingredients

Ingredients

Cook kala chana along with salt and ginger paste

Cook kala chana along with salt and ginger paste

Cook kala chana along with salt and ginger paste

Cook kala chana along with salt and ginger paste

add mustard

add mustard

Add turmeric powder, coriander powder and chili powder

Add turmeric powder, coriander powder and chili powder

add dry mango power

add dry mango power

decorate with coriander leaves

decorate with coriander leaves

Dry kala chana (Bengal gram)

Dry kala chana (Bengal gram)

CC BY-NC-SA 4.0 Dry kala chana (Bengal gram) by Nag Ratna Sahu is licensed under a Creative Commons Attribution-NonCommercial-ShareAlike 4.0 International License.

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