Kala Channa Nimona is my version of enjoying Nimona in all seasons. Wondering what is Nimona? Nimona is a dish from Uttar Pradesh and is generally made out of green peas. Its is generally relished with ghee and steamed rice. A delicacy of winters , you would find this cooking once every week.
So I tried the similar recipe with Black Channa or Desi Channa. Reason being when in gravy they don’t mix up that well, so making a paste and then cooking it on slow turned out really tasty. However Traditionally Nimona is made with Peas but this somehow turned even better.
My family thought that this would go even better with some Tandoori rotis. I offcourse served with steamed rice. The good part is that it doesn’t take much time and if you want to prepare it in morning half of the preparations can be done a day before too.Now the mixture of this Kala Channa Nimona as it is an be used for making kababs and its only when you all gravy that it turns into Nimona. So while one day you can have kababs , the next day you can turn them into nimona. Isn’t this easy now!
This type of Nimona is close to how Pindi Channa would taste. Also because I prefer making this in Iron wok so turns out to be dark coloured as well. Adding fresh lemon juice and coriander leaves just balance it perfectly for nutrition absorption too. Adding desi ghee takes the taste to the next level and I can easily have this just like that with some chopped onions and chutney over it.
Kala Channa Nimona
Ingredients
- 2 cups Boiled Black Chana
- 1 tsp Cumin Seeds
- 1 tsp Carrom Seeds
- 1 Big Cardamom
- 2 Cardamom
- 1 tbsp Ginger Garlic Paste
- 1/2 tsp Red Chilli Powder
- 1/2 tsp Coriander Powder
- 1 tsp Cumin Powder
- 1/2 tsp Turmeric Powder
- 1/2 tsp Garam Masala
- 1 tsp Channa Masala
- 1/2 cup Tomato Puree
- 1 Green Chilli
- 1 tbsp Kasuri Methi
- 2 tbsp Lemon Juice
- 1 tsp Salt
- 1 tbsp Mustard Oil
- 1/2 tsp Asafoetida
Instructions
When you boil soaked black channa , add big cardamom and salt to it too.
Then take out 2 tbsp of channa and rest make a paste of it with the green chilli.
Heat oil and add asafoetida , cumin and carrom seeds and the add ginger garlic paste.
Once ginger - garlic is done, add tomato puree and add dry masalas like coriander, turmeric, red chilli and cumin powder and let the masala cook on slow flame.
Now add the channa paste and mix in masala well and cook it on slow flame till all of it becomes a big lump together.
At the moment add the whole boiled chanas and add 1 cup water with salt , kasoori methi and garam masala and cook on slow flame till it starts bubbling up. Make sure you keep mixing it together.
To this add chana masala, lemon juice and serve with some ghee and boiled rice.