Traditionally, kaala channa is consumed during festive season with halwa and pooris, we quite enjoyed these today as a side with our lunch.
My dear friend Revati, a phenomenal cook and my go to sounding board for anything food related helped me out with this one. She is a food blogger who really knows her food! Do check her out on Instagram or WordPress.
Ingredients: • Kaala channa • Ginger & green chilli garlic paste • Amchur powder (dry mango) • Whole jeera • Jeera powder • Hing powder • Dhaniya powder • Rock salt • Fresh coriander for garish
Method: • Temper whole jeera in ghee or oil • Add the ginger garlic green chilli paste • Sauté a bit • Add hing • Add the cooked black channa • Add Amchur, black salt, jeera powder and dhaniya powder • Rock salt • Add a tiny amount of water (if the channa is freshly boiled, then take the water from the boiled channa itself) • Sauté until the water dries out • Garnish with coriander
Notes: it’s okay to go a litte heavy handed on the dry masala powders, gives it that lovely grainy texture and packs in a punch!