Maharashtrian Style Kala Chana Cooked In Koli Masala Recipe

August 8, 2019

0

7242


Maharashtrian Style Kala Chana Cooked In Koli Masala Recipe
Time:Prep: 15 M|Cook: 15 M|Total: 30 M
Makes:4 Servings

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

  1. Himachali Khatta Recipe
  2. Kala Desi Chana Recipe
  3. Peshawari Kala Chana Recipe

Ingredients

To dry roast and to be ground to a paste

    1-1/2 cup Kala Chana (Brown Chickpeas), boiled
    1 teaspoon Cumin seeds (Jeera)
    1 sprig Curry leaves
    1 tablespoon Oil
    2 teaspoons Coriander (Dhania) Leaves, finely chopped for garnish
    Salt, to taste
    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)

Instructions for Maharashtrian Style Kala Chana Cooked In Koli Masala Recipe

    1

    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.

    2

    Heat a pan and dry roast onions and grated coconut till it turns golden in colour.

    3

    To this add rest of the ingredients listed in the masala table and dry roast for 5 minutes till the spices become fragrant.

    4

    Once cool, grind the ingredients to a smooth paste using a mixer grinder adding a little water and keep aside.

    5

    Heat oil in the same pan, add cumin seeds and let it crackle.

    6

    Add the curry leaves and let it splutter.

    7

    To this add the ground masala paste and saute for a few minutes until the oil separates.

    8

    Add the boiled kala chana, season with salt and water to your desired consistency and simmer for 5 minutes.

    9

    Once, the gravy thickens, switch off the flame and garnish with chopped coriander leaves.

    10

    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.



More Recipes from Sabzi Recipes

Kashmiri Style Paneer Masala

3084

Bengali Aloo Potol er Dalna

9941

Aloo Gobi Sabzi

27297

Fusion Style Paneer Malai Makhani

1772

Veg Chilli Milli

3817

Chana Dal And Methi Ki Sabzi

3559

Aloo Bhey Ki Sabzi

10904

Healthy Methi Matar Malai

17346

Dahi Suran Ki Sabzi

2696

Masala Palak Bhurji

3288

Kashmiri Monj Haakh

4847

Gawar Phali Masala Sabzi

8573

Aloo Parwal Sabzi

23084

Beetroot, Aloo & Amaranth Leaves Sabzi

4249

Goan Style Brinjal Bharta

3431

Bhindi Masala Gravy

24379

Lahori Aloo

2856

Soya Chunks Sabzi

3509

Spiced Watermelon Curry With Carrots & Peppers

1154

अरबी अजवाइन की सब्ज़ी

718

South Indian Seppakizhangu Roast

3134

Besan Arbi Roast

1962

Goan Style French Beans Foogath

4808

Spicy Matar Masala

837


Comments(0)

Loading comments...