Kala Chana Amti Maharashtrian Black Chickpea Curry ko English mein kya kehte hain?

काला चना आमटी - महाराष्ट्रीयन काले चने की करी ko English mein Kala Chana Amti Maharashtrian Black Chickpea Curry likhte hain.

Kitna time lagta hai?

40 min lagta hai — 10 min taiyari, 30 min pakana.

Kala Chana Amti Maharashtrian Black Chickpea Curry

Name: Kala Chana Amti Maharashtrian Black Chickpea Curry
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 4 servings
Cuisine: Maharashtra Indian
Ingredients: 4piece Coriander Leaves; 1tbsp ginger garlic paste; 1tsp cumin powder; 1tbsp Dry Coconut; 1tsp Tamarind Paste; 1piece cinnamon stick; 1piece Star Anise; 1piece onion; 1cup Kala Chana (Small Desi Variety); 2tsp Coriander Seeds; salt; 1piece Tomato; 0.5tsp black pepper powder; 0.5tsp Cardamom Powder; 1tsp Poppy Seeds (Gasagase); 1tsp Fennel Seeds; 1tbsp Sunflower Oil; 1piece Curry Leaves; 0.5tsp Cumin Seeds; 1tsp Mustard Seeds (Black); 5piece dry red chillies; 1pinch Asafoetida

Vegetarian curry from Maharashtra. Made with kala chana, onion, tomato. About 320 calories per serving.

Time 40 min · Serves 4 · 324 kcal · Mumbai/Konkan, Maharashtra

Ingredients

Garnish

Coriander Leaves (optional) (garnish) — 4 piece (chopped)

Main

ginger garlic paste — 1 tbsp (ground)
cumin powder — 1 tsp (ground)
Dry Coconut — 1 tbsp (grated)
Tamarind Paste — 1 tsp (ground)
cinnamon stick — 1 piece (ground)
Star Anise — 1 piece (ground)
onion — 1 piece (chopped)
Kala Chana (Small Desi Variety) — 1 cup (whole)
Coriander Seeds — 2 tsp (whole)
salt (optional) (whole)
Tomato — 1 piece (chopped)
black pepper powder — 0.5 tsp (ground)
Cardamom Powder — 0.5 tsp (ground)
Poppy Seeds (Gasagase) — 1 tsp (whole)
Fennel Seeds — 1 tsp (whole)
Sunflower Oil — 1 tbsp (whole)

Tempering

Curry Leaves — 1 piece (ground)
Cumin Seeds — 0.5 tsp (whole)
Mustard Seeds (Black) — 1 tsp (whole)
dry red chillies — 5 piece (whole)
Asafoetida — 1 pinch (ground)

Method

To begin making the Kala Chana Amti Recipe, wash and soak the kala chana or the black chickpeas overnight.
Next morning add the kala chana and the water in a pressure cooker and pressure cook for 25 minutes on medium flame. after 25 minutes of cooking turn off the flame, allow the pressure to release naturally. drain the water and set the kala chana aside.
To make the spice mix Heat a small pan on medium heat, dry roast the red chillies, cloves, cinnamon, star anise, coriander seeds, fennel seeds, poppy seeds, cumin seeds and dried coconut until fragrant. after 5-7 minutes turn off the flame and allow to cool.
Transfer the dry roasted spices into a mixer-jar and grind into a fine paste by adding a little water.
Heat oil in a kadai, on medium flame, add the mustard seeds, asafoetida and curry leaves and let it splutter.Add the chopped onion and sauté till onions are translucent.
Next add in the ginger garlic paste and cook till the raw smell goes away and continue to cook the onion mixture for 5-7 minutes longer.
At this stage add the chopped tomatoes and cook until the tomatoes get soft and mushy.Now add the cumin powder, pepper powder and the cardamom powder and give it a stir.To this add the boiled kala chana or the black chickpeas and cook for two minutes.

Common questions

Kala Chana Amti Maharashtrian Black Chickpea Curry ko English mein kya kehte hain?: काला चना आमटी - महाराष्ट्रीयन काले चने की करी ko English mein Kala Chana Amti Maharashtrian Black Chickpea Curry likhte hain.
Ek plate Kala Chana Amti Maharashtrian Black Chickpea Curry mein kitni calories hoti hain?: 324 kcal per plate.
Kitna time lagta hai?: 40 min lagta hai — 10 min taiyari, 30 min pakana.

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