Brown Bengal gram cooked in a coconut curry and with a perfect spice mix. Serve hot with tandoori roti, naan or steamed rice, it tastes heavenly!
KALA CHANA COCONUT CURRY
Ingredients
½ cup scraped coconut
1½ tsps cumin seeds
2½ tsps coriander seeds
3 dried red chillies
1 tbsp oil
1 bay leaf
½ inch cinnamon stick
4-5 cloves
2 medium onions, finely chopped
Salt to taste
1 inch ginger, crushed
8-10 garlic cloves, finely chopped
3 green chillies
1 tsp Tata Sampann Chilli Powder
½ tsp turmeric powder
1 cup tomato puree
2 cups brown chickpeas (kala chana), soaked for 5-6 hours and boiled with salt and turmeric
2 tbsps freshly chopped coriander leaves + for garnish
Method
1. Heat a non-stick pan, add scraped coconut, cumin seeds and coriander seeds. Add red chillies and roast for 1-2 minutes or till fragrant. Transfer into a bowl and allow to cool slightly.
2. Heat oil in a non-stick wok, add bay leaf, cinnamon stick, cloves, and sauté for a few seconds.
3. Add onions and add a pinch of salt, sauté for 2 minutes or they turn light golden brown.
4. Transfer the coconut mixture into a blender jar, add ginger, garlic, green chillies and blend to a coarse paste. Transfer it into another bowl and set aside.
5. In the onion mixture, add salt, Tata Sampann Chilli Powder, turmeric powder, and 1 tbsp water and sauté well.
6. Add tomato puree and mix well. Cook till the oil separates, stirring occasionally.
7. Add prepared paste and mix well. Add a little water and kala chana, mix till well combined.
8. Add ½ cup water and the water in which chana was cooked, mix and add chopped coriander. Break remaining green chilli. Cover and cook for 5-7 minutes. Take it off the heat.
9. Transfer into a serving bowl, garnish with chopped coriander and serve hot.
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