Kala Chana Amti Recipe - Maharashtrian Black Chickpea Curry
A dish from the coastal cuisine, Kala Chana Amti Recipe is a very popular dish from the Malvan region of the Maharashtra. Coconut is an important ingredient and the recipe cannot be made without it. A very nutritious dish and a must item to be included in our diet.
Ingredients
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1 cup Kala Chana (Brown Chickpeas)
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boiled
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1 Onion
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finely chopped
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1 Tomato
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finely chopped
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1 tablespoon Ginger Garlic Paste
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1 teaspoon Cumin powder (Jeera)
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1/2 teaspoon Black pepper powder
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1/2 teaspoon Cardamom Powder (Elaichi)
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1 teaspoon Tamarind Paste
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1 teaspoon Mustard seeds (Rai/ Kadugu)
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1 sprig Curry leaves
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1 pinch Asafoetida (hing)
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4 sprig Coriander (Dhania) Leaves
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finely chopped for garnish
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1 tablespoon Oil
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Salt
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to taste
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To dry roast and make a paste
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5 Dry Red Chillies
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4 Cloves (Laung)
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1 Cinnamon Stick (Dalchini)
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1 Star anise
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2 teaspoon Coriander (Dhania) Seeds
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1 teaspoon Fennel seeds (Saunf)
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1 teaspoon Poppy seeds
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1/2 teaspoon Cumin seeds (Jeera)
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1 tablespoon Dry coconut (kopra)
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grated
Instructions
Step 1
To begin making the Kala Chana Amti Recipe, wash and soak the kala chana or the black chickpeas overnight
Step 2
Next morning add the kala chana and the water in a pressure cooker and pressure cook for 25 minutes on medium flame
Step 3
after 25 minutes of cooking turn off the flame, allow the pressure to release naturally
Step 4
drain the water and set the kala chana aside
Step 5