• Kale Chane ka Khatta

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INGREDIENTS


Kale Chane ka Khatta

Servings - 4

INGREDIENTS

Black chickpeas - 250 grams
Water - 1500 milliliters, divided
Salt - 1/2 teaspoon
Gram flour - 2 tablespoons
Oil - 1 tablespoon
Bay leaf - 1
Dry red chili - 2
Asafoetida - 1/4 teaspoon
Cumin - 1/2 teaspoon
Onions - 80 grams
Green chili - 1/2 teaspoon
Salt - 1/2 teaspoon
Turmeric - 1/4 teaspoon
Red chili - 1/2 teaspoon
Coriander powder - 1/2 teaspoon
Garam masala - 1/2 teaspoon
Dry mango powder - 1 teaspoon
Jaggery powder - 1 teaspoon
Tamarind pulp - 1 1/2 tablespoons
Water - 250 milliliters, divided
Coriander - for garnishing

PREPARATION


1. In a bowl, add 250 grams black chickpeas, 700 milliliters water and soak for 2 - 3 hours.
2. Take a pressure cooker, add the soaked chickpeas, 800 milliliters water, 1/2 teaspoon salt and mix it well.
3. Cover it with lid and cook until you hear 3 - 4 whistles.
4. Open the lid and remove it from heat.
5. Take a pan, add 2 tablespoons gram flour and dry roast for 3 - 5 minutes on medium heat.
6. Remove it from heat and keep aside.
7. Heat 1 tablespoon oil in a skillet, add 1 bay leaf, 2 dry red chili, 1/4 teaspoon asafoetida, 1/2 teaspoon cumin and stir for 1 - 2 minutes.
8. Then, add 80 grams onions and fry till translucent or until it turns golden brown in color.
9. Add 1/2 teaspoon green chili and stir well.
10. Then, add the leftover chickpea water and mix it well.
11. Bring it to a boil.
12. Add 1/2 teaspoon salt, 1/4 teaspoon turmeric, 1/2 teaspoon red chili, 1/2 teaspoon coriander powder, 1/2 teaspoon garam masala, 1 teaspoon dry mango powder, 1 teaspoon jaggery powder and mix it well.
13. Add 1 1/2 tablespoons tamarind pulp, 100 milliliters water and mix it again.
14. Bring it to a boil.
15. Now, add the boiled chickpeas and mix it well.
16. Cook for 5 - 7 minutes on medium heat.
17. Add 150 milliliters water and mix it well.
18. Cook for another 3 - 5 minutes on medium heat.
19. Remove it from heat.
20. Garnish with coriander.
21. Serve hot.