Dry Kala Chana Recipe

Dry Kala Chana Recipe or sookha kala chana is specially made during Navratri. Punjabi Kala Chana is made during the last day of Navratri “Navami” with Puri.

On this day of Durga Puja, 9 Kanyas are invited and served with Kaala Chana, Poories and Suji or Aate Ka Halwa. It got its significance to celebrate this day by serving Chana Puri to Kanyas.

I also prepare it during other days for dinner or breakfast. It tastes great with Paranth. We can also eat this with Bread by adding some line and Onions.

Ingredients 
200gm kala chana
1 medium sized sliced onion
5-6 cloves of Garlic chopped
2 piece of chopped green chilly
Chopped Coriander leaves
1/2 tsp red chilly powder
¼ tsp turmeric powder
1 tsp Coriander powder
¼ tsp mango powder
¼ tsp garam masala
2 tbsp Mustard oil
Salt to taste
¼ cup of water

Instructions
• Wash Kala Chana in running water for 3-4 times and then soak it overnight. After soaking they will double up in size. Drain the soaking water.
• Take a pressure cooker, put kala chana, Onion, chopped garlic, green chily, coriander leaves, all the dry masala and mix it well.
• Add mustard oil, salt with ¼ cup of water.
• Cover the lid and put the pressure cooker on medium flame and cook till the kala chana gets tender.
• Pressure cooks kala chana in 15 mins or in 5 whistles; make sure the whistle won’t release the steam out.
• When all the steam gets released open the pressure cooker.
• In case if there is some water in it, then saute the chana on a low flame so as to avoid burning.
• Mix it well and let the chana cook in the masala for a couple of minutes till all the water gets absorbed. Remember to keep on stirring so that the dry chana masala do not stick to the bottom of the pan.
• Garnish dry kala chana with chopped coriander leaves.




Source -here-