Kala Channa Masala

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kala-channa-masala

Kala Channa Masala just rocked one of my weekend's lunch. One of those days when you crave to have some great curry with steamed rice this Kala Channa Masala is you ideal partner. I loved this Kala Channa Masala more not just because it was easy but also that it tasted different than the regular chole. You would love this version if you are fond of that version.

Another interesting piece is you don't need to think more on making your Kabuli channa look darker, here the Kala Channa Masala naturally has the most loved texture and the taste. All you need some good bread and enjoy every bite. So before you ask me more let me quickly take you to the recipe of this super yummy Kala Channa Masala.

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Kala Channa Masala
Serves 2
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Prep Time
10 min
Cook Time
15 min
Total Time
25 min
Prep Time
10 min
Cook Time
15 min
Total Time
25 min
65 calories
12 g
0 g
2 g
2 g
0 g
77 g
141 g
4 g
0 g
2 g
Nutrition Facts
Serving Size
77g
Servings
2
Amount Per Serving
Calories 65
Calories from Fat 13
% Daily Value *
Total Fat 2g
2%
Saturated Fat 0g
1%
Trans Fat 0g
Polyunsaturated Fat 1g
Monounsaturated Fat 1g
Cholesterol 0mg
0%
Sodium 141mg
6%
Total Carbohydrates 12g
4%
Dietary Fiber 3g
12%
Sugars 4g
Protein 2g
Vitamin A
2%
Vitamin C
12%
Calcium
3%
Iron
9%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. Boiled Kala Channa: 2 cups
  2. Onions: 1 chopped
  3. Ginger - Garlic paste: 1 tbsp
  4. Carrom seeds: 1 tsp
  5. Bay leaf:1
  6. Cinnamon stick: 1
  7. Cardamom: 2
  8. Black pepper: 3 pepper corns
  9. Channa Masala: 1 tsp
  10. Red chilli: 1/4 tsp
  11. Cumin powder: 1 tsp
  12. Dry Mango powder: 1 tbsp
  13. Garam masala: 1/2 tsp
  14. Turmeric powder: 1/2 tsp
  15. Mustard oil: 2 tsp
  16. Asafoetida: 1/2 tsp
  17. Salt: as per taste
Instructions
  1. Heat oil and add carrom seeds, bay leaf, asafoetida, cardamom, black pepper corns, cinnamon and let it splatter for a 1 min.
  2. Now add onions and saute till brown before adding ginger and garlic paste.
  3. Once it is cooked for 2 mins, add all dry masalas like cumin powder, garam masala, red chilli powder, turmeric powder and dry mango powder and cook it for 2-3 mins till its done.
  4. Add some salt and saute masala for another minute before adding channa masala.
  5. Now transfer this in a mixer and make a paste of it.
  6. Add this paste back to the wok and some water from the boiled channa and cook it for a min again.
  7. Add boiled channa and give it a good mix.
  8. Now cook this covered with a lid and let it come to boil.
  9. Add some more channa masala and fresh coriander leaves before serving it hot with rice.
beta
calories
65
fat
2g
protein
2g
carbs
12g
more
RecipeDabba https://recipedabba.com/

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