Maharashtrian Style Kala Chana Cooked In Koli Masala Recipe
Freshly prepared koli masala curry simmered with Black chickpea which can be had with any Indian breads.The secret lies in the freshly prepared koli masala, which is robust in flavours.Serve it along with Phulka and Papad Raita by the side.
Maharashtra has varied cuisines associated with it, and Koli cuisine is one of them. Koli is the the fishermen community and are the inhabitants of Mumbai. Though seafood forms an integral part of their Cuisine, there are few interesting vegetarian recipes too. The secret lies in the freshly prepared koli masala, which is robust in flavours. Kala Chana Cooked in Koli Masala has a vibrant amalgamation of flavourful spices. It is simple yet quite delectable on the palate.
Serve the Kala Chana Cooked in Koli Masala with hot Phulkas or steamed rice and Papad Raita with Aloo Gobi Ki Sabzi Recipe (Spicy Potato and Cauliflower Vegetable) for dinner.
If you like this recipe, you can try more Kala Chana Recipes such as
15 M
15 M
30 M
4 Servings
Ingredients
- 1-1/2 cup Kala Chana (Black Chickpeas) , boiled
- 1 teaspoon Cumin seeds (Jeera)
- 1 sprig Curry leaves
- 1 tablespoon Cooking oil
- 2 teaspoons Coriander (Dhania) Leaves , finely chopped for garnish
- Salt , to taste To dry roast and to be ground to a paste
- 2 Onions , thinly sliced
- 4 tablespoons Fresh coconut , grated
- 1 teaspoon Cumin seeds (Jeera)
- 3 sprig Coriander (Dhania) Leaves
- 2 Green Chillies
- 1 teaspoon Red chilli powder
- 1/2 teaspoon Garam masala powder
- 1 teaspoon Koli masala
- 1/2 teaspoon Turmeric powder (Haldi)
- 2 teaspoons Coriander Powder (Dhania)
- 2 Kokum (Malabar Tamarind)
How to make Maharashtrian Style Kala Chana Cooked In Koli Masala Recipe
To begin making Kala Chana Cooked in Koli Masala, soak the kala chana overnight and pressure cook with 2 cups of water for 3 whistles and keep aside.
Heat a pan and dry roast onions and grated coconut till it turns golden in colour.
To this add rest of the ingredients listed in the masala table and dry roast for 5 minutes till the spices become fragrant.
Once cool, grind the ingredients to a smooth paste using a mixer grinder adding a little water and keep aside.
Heat oil in the same pan, add cumin seeds and let it crackle.
Add the curry leaves and let it splutter.
To this add the ground masala paste and saute for a few minutes until the oil separates.
Add the boiled kala chana, season with salt and water to your desired consistency and simmer for 5 minutes.
Once, the gravy thickens, switch off the flame and garnish with chopped coriander leaves.
Serve the Kala Chana Cooked in Koli Masala with hot Phulkas or steamed rice and Papad Raita with Aloo Gobi Ki Sabzi Recipe (Spicy Potato and Cauliflower Vegetable) for dinner.
Nithya Anantham
"I am an experimental cook by chance!" Yeah! Cooking to me has always been a form of stress buster. What started as a stress busting exercise post work, has now evolved to a much full time activity. I try to improvise the traditional recipes with easy to available ingredients at home. Thus, you will come across a lot of fusion in my cooking style. I try to include seasonal organic produce as much as possible in my cooking.
