Dry Kala Chana Recipe
Dry kala chana are traditionally prepared during the festival of navaratri. They are typically made with pooris and sooji ka halawa. They are very healthy, spicy and yummy to enjoy anytime of the year with roti or chapati.
- Bengal gram or kala chana - 1 cup
- Oil - 3 tbsp
- Cumin Seeds - 1 tsp
- Dried red chili - 2
- Coriander powder - 2 tsp
- Cumin powder - 2 tsp
- Red chili powder - To taste
- Salt - To taste
- Soak 1 cup bengal gram or kala chana in at least 3 cups water for 4-5 hours.
- Add salt and cook in a pressure cooker for three whistles and then reduce heat for 20-25 minutes. Turn off the gas and let the pressure cooker cool down before removing the chana. Now pour out all the extra water in a separate bowl to use later.
- Heat 3 tbsp oil in a pan. Add 1 tsp cumin seeds, and 2 dried red chilies.
- After the cumin seeds splutter, reduce heat to low and add 2 tsp coriander powder, 2 tsp cumin powder, red chili powder and salt to taste (remember that boiled chana already has some salt).
- Stir fry for a few seconds and then add the boiled chana. Mix well and sprinkle 2 scoops of the poured out water on the chana and mix again.
- Stir fry for a minute and turn off the gas.
- Serve with pooris, roti or chapati.