Monday, 4 June 2012



  • Black chickpea (kaale chane)-250 grams
  • Tomatoes puree form-4 medium sized
  • Coriander powder (dhania powder)-1/2 teaspoon
  • Red chilli powder-1/4 teaspoon
  • Ginger grated-1/2 inch
  • Asafoetida (hing)-a pinch
  • Cumin seeds (jeera)-1/2 teaspoon
  • Turmeric powder-1/2 teaspoon
  • Garam Masala powder-1/4 teaspoon
  • Salt to taste
  • Water-4 times as chaney
  • Oil-2 tablespoons
  • Wash chickpea, & soak it overnight in 3 times water as the quantity of chickpea.
  • In the morning, in a pressure cooker, add chickpea along with the water it was soaked in & add 1more cup of water.
  • Add salt & half of the turmeric powder & pressure cook them for the time as required by the pressure cooker you are using.
  • I used hawkins futura which requires 30 minutes on a low flame for them to be properly cooked.
  • Next, prepare tadka. 
  • Heat oil in a pan, & add asafoetida & as it crackles, add cumin seeds to it & as they crackle, add ginger & as it turns brown, add tomatoes to it.
  • Add half of the turmeric powder & coriander (dhania) powder & mix till the mixture starts leaving oil.
  • As the mixture leaves oil, add red chilli powder to it.
  • Open the pressure cooker & add tadka to it & mix well on a low flame.
  • Cook till chickpea is well cooked. Add garam masala powder & mix for another 2 minutes & turn off the flame.
  • Black chickpea (kaale chaney) are ready to serve.

1 comment:

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