Delicious Kale chane (Black chickpeas) made specifically for the festival of ashtami. No onion, no garlic, no tomato, yet very flavourful . Perfect side for any meal, and yummy with your pooris and halwa .
Cuisine ashtami, ashtami , kanjak, Indian, north indian, punjabi, navratri
Servings 4people
Ingredients
1cupkale chane / black chickpeassoaked overnight
2tspmustard oilor any oil of your preference
a pinch of hing (asafoetida)
1tspjeera (cumin seeds)
1 1/2tbspgrated ginger or ginger paste
saltas per taste
1tspred chilli powder
1/2tspturmeric powder (haldi)
1tspamchoor powder (dry mango powder)
1/2tspgaram masala
2cupswater
Instructions
In a pressure cooker heat mustard oil to a smoking point.Add Hing(asafoetida) , jeera (cumin seeds), ginger (grated or paste), and saute till the raw aroma of ginger goes away.
Add salt, red chilli powder, turmeric powder.Give it a good mix.
Add water- just an inch over the chane (black chickpeas)., and pressure cook for about 35-40 minutes, on medium heat.
Turn off the heat after 40 minutes, and let the pressure settle
Once the pressure is settled, open the cooker, and give the chana a stir. Open the lid and let simmer for another 10minutes , till the water evaporates.
Once the chana have dried, add amchoor, a little garam masala and mix well.
Dry chickpeas are ready to be served for ashtami prasad, with pooris, halwa
Notes
Recipe Notes-
Mustard oil is most often heated in the pan, with no other ingredients, until it reaches a temperature where the first wisps of smoke appear (about 480°F/250°C). Immediately take it off the heat and allow to cool to a more reasonable frying temperature (around 360°F/180°C) before adding other ingredients. This procedure removes the acrid taste of the raw oil and renders it quite pleasant.
Keyword ashtami chane, black chickpeas, chickpeas,kale chane