Dry Kala Chanagala Masala (Sukha Kale Chane)

Introduction:

Ingredients:

• 1 cup Kala Chana (black chickpeas), thoroughly washed and soaked overnight (8-12 hours)
• 1 tbsp Oil or Ghee
• 1 tsp Cumin Seeds (Jeera)
• 1/4 tsp Asafoetida (Hing) - Highly recommended for digestion and flavor
• 1/2 inch Ginger, finely grated or minced
• 2-3 Green Chilies, slit or finely chopped (adjust to your spice preference)
• 1/2 medium Onion, finely chopped (Optional, can be skipped for a simpler, traditional version)
• 1/2 tsp Turmeric Powder (Haldi)
• 1/2 - 1 tsp Red Chili Powder (Lal Mirch Powder) - Adjust to your taste
• 1 tsp Chana Masala Powder (or a blend of 1/2 tsp Amchur Powder + 1/2 tsp Garam Masala)
• 1/2 tsp Amchur (Dried Mango Powder) - Adds a characteristic tanginess
• 1/2 tsp Garam Masala
• Salt to taste (remember to add less if you seasoned the chickpeas while boiling)
• 1/4 - 1/2 cup Water (or reserved chickpea boiling water, as needed for consistency)
• Fresh Coriander Leaves, chopped, for garnish
• Optional Garnishes: Fresh onion rings, slit green chilies, lemon wedges

cooking Time

• Yields: 4 servings
• Prep time: 8-12 hours (soaking chickpeas) + 10-15 minutes (active prep)
• Cook time: 20-30 minutes (after chickpeas are boiled)li>

Step-by-Step-Instructions:

Soak and Boil Kala Chana:

• 1. After soaking the Kala Chana overnight, drain the water thoroughly.

• 2. Transfer the soaked chickpeas to a pressure cooker. Add about 2.5-3 cups of fresh water and 1/2 tsp of salt.

• 3. Pressure cook for 5-7 whistles on medium-high heat (or 20-25 minutes). The chickpeas should be tender but still retain their shape. If cooking in a regular pot, it might take 1.5-2 hours.

• 4. Once cooked, drain the chickpeas, reserving about 1/2 cup of the cooking liquid. This liquid adds flavor and helps adjust consistency.

  Prepare the Aromatic Base:

• 5. Heat oil or ghee in a heavy-bottomed pan or kadai (wok) over medium heat.

• 6. Add cumin seeds and let them splutter. Then add asafoetida (hing) and sauté for a few seconds until fragrant.

• 7. Add the grated ginger and green chilies. Sauté for about 30 seconds until their raw aroma disappears.

• 8. If using onion: Add the finely chopped onion and sauté until it turns translucent or light golden brown.

  Layer the Spices:

• 9. Reduce the heat to low.

• 10. Add turmeric powder, coriander powder, and red chili powder. Sauté for about 30 seconds, stirring constantly to prevent the spices from burning. If the mixture appears too dry, add a tablespoon of the reserved chickpea cooking water.

  Combine and Infuse Flavors:

• 11. Add the boiled Kala Chana to the pan. Add salt to taste (adjusting for salt added during boiling).

• 12. Sprinkle in the Chana Masala powder (or the amchur and garam masala mix if using separately).

• 13. Toss everything together thoroughly, ensuring the chickpeas are evenly coated with the rich spice blend.

  Simmer to Perfection:

• 14. Add about 1/4 to 1/2 cup of the reserved chickpea cooking liquid (or plain water) to help the spices cling to the chickpeas and create a cohesive dry masala. This also prevents sticking.

• 15. Cover the pan and let it simmer on low heat for 7-10 minutes. This step is crucial for the chickpeas to absorb all the delicious flavors. Stir occasionally to prevent sticking.

• 16. Once the liquid has almost evaporated and the chickpeas are well coated and semi-dry, remove from heat.

  Finishing Touches and Garnish:

• 17. Stir in the remaining garam masala and amchur powder (if you're adding them separately at the end for fresh flavor).

• 18. Garnish generously with fresh chopped coriander leaves.

• 19. Serve hot, optionally adorned with fresh onion rings, slit green chilies, and a squeeze of lemon juice for extra zest.

Tips:

1. Soak Well: Always soak black chickpeas for at least 8 hours or overnight. This makes them cook faster and softer. 2. Cook Until Tender: Pressure cook the soaked chana until they're perfectly soft and easy to mash. 3. Good Spices: Use a nice mix of turmeric, chili powder, coriander powder, cumin powder, and garam masala. 4. Tangy Finish: Add a pinch of amchur (dry mango powder) or a squeeze of lemon juice at the end for a tangy flavor. 5. Fresh Herbs: Garnish with fresh chopped coriander leaves for freshness. 6. Dry it Out: Cook the chana with spices on medium-high heat until all the moisture is gone and the spices stick well to the chickpeas. 6. Dry it Out: Cook the chana with spices on medium-high heat until all the moisture is gone and the spices stick well to the chickpeas.

Health Benefits

• Rich in Protein: Black chickpeas are a great vegetarian source of protein, essential for muscle building and repair.
• High in Fiber: Supports digestion and helps in preventing constipation and promoting gut health.
• Controls Blood Sugar: The low glycemic index and fiber help regulate blood sugar levels, ideal for diabetics.
• Weight Management: Keeps you full longer, reducing unnecessary snacking and helping in weight control.
• Improves Heart Health: Rich in antioxidants and helps reduce bad cholesterol.
• Boosts Energy: Contains iron and complex carbs that provide sustained energy throughout the day.
• Hormonal Balance: Especially beneficial for women’s health during menstruation due to its iron content.
• Bone Strength: Contains calcium, magnesium, and phosphorus, which support bone health.