Kala Chana Amti Recipe - Maharashtrian Black Chickpea Curry
A popular dish from the Malvan region of the Maharashtra, Kala Chana Amti Recipe is a spicy curry made with kala chana cooked in a base of coconut and spicy masalas. Serve it along with steamed rice and pickled onions.
A dish from the coastal cuisine, Kala Chana Amti Recipe is a very popular dish from the Malvan region of the Maharashtra. Coconut is an important ingredient and the recipe cannot be made without it. A very nutritious dish and a must item to be included in our diet.
Did you now, Kala Chana is rich in fibre and provides 13 grams of dietary fiber. A diet rich in fibre can greatly contribute to weight loss. Kala chana is rich in both soluble and insoluble fibre, both of which are very important bodily functions. Unlike carbohydrates, fiber can’t be broken down and absorbed by your digestive system. Instead it helps slow down digestion, it moves through your body and helps in easy passage of stool.
Check few more recipes of chickpea, few have been mentioned here as well.
- Vegetarian Chickpea Burger Recipe.
- Vegan Chickpea Omelet Recipe.
- Chickpea Salad With Raw Mango Recipe.
- 1 cup Kala Chana (Black Chickpeas) , boiled
- 1 Onion , finely chopped
- 1 Tomato , finely chopped
- 1 tablespoon Ginger Garlic Paste
- 1 teaspoon Cumin (Jeera) powder
- 1/2 teaspoon Black pepper powder
- 1/2 teaspoon Cardamom (Elaichi) Powder
- 1 teaspoon Tamarind Paste
- 1 teaspoon Mustard seeds
- 1 sprig Curry leaves
- 1 pinch Asafoetida (hing)
- 4 sprig Coriander (Dhania) Leaves , finely chopped for garnish
- 1 tablespoon Vegetable Oil
- Salt , to taste To dry roast and make a paste
- 5 Dry red chillies
- 4 Cloves (Laung)
- 1 Cinnamon Stick (Dalchini)
- 1 Star anise
- 2 teaspoon Coriander (Dhania) Seeds
- 1 teaspoon Fennel seeds (Saunf)
- 1 teaspoon Poppy seeds
- 1/2 teaspoon Cumin (Jeera) seeds
- 1 tablespoon Dry coconut (kopra) , grated
How to make Kala Chana Amti Recipe - Maharashtrian Black Chickpea Curry
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.
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.
Add the spice mix to this and enough water to your desired consistency.
Add the tamarind paste and season with salt and let it boil for ten minutes till the curry thickens.
Garnish with chopped coriander leaves and switch off the flame.
"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.