Nowadays Lil A is with us and we usually drop him to his preschool on the way to work. And we spend our time in the car spotting "big bus", "truck", "school bus", jeep, "police car" etc. Not even one goes unnoticed!
It's become so addictive that I find when I am alone in the car, I am still counting what I have seen and it's not that interesting without that little voice from behind saying "mommy, look, look, a biiig truck."
If you are wondering, today we saw 3 buses, 2 school buses and 1 truck, not to mention 1 police car too :-)
Okay, now back to the recipe, I had bought a big bag of this kala chana from the Indian store and haven't used it that often. I found the box when rearranging and soaked a big batch and made this sukha kala chana with it.
The curry is "makha makha" or dry enough that it sticks to the smaller black chickpeas which makes it quite yummy. I served it with some lime soaked cucumber which gave it a fresh bite.
It's perfect for a snack or even a side dish with chapati or rice.
Here's how to make it:
3-4 tbspoon oil
1 tspoon cumin seeds
2 green chilles (not slit)
1 1/2 tspoon fresh grated ginger
1 onion - chopped thinly
1/2 tspoon turmeric powder
1/2 tspoon red chilli powder
1/2 tspoon coriander powder
1/2 tspoon ammchoor (dried mango) powder
1/2 tspoon cumin powder
handful fresh cilantro chopped
1 cucumber - chopped thinly
1 tspoon lemon juice
salt to taste
In a deep pan, heat the oil and temper with cumin seeds and green chillies. Now add the ginger and saute for a minute.
Then add the onion and fry on medium till the onion are soft and turn brown on the edges. Now add the turmeric, chilli powder, coriander and cumin powder and the aamchoor and mix it well and let it cook for another couple of minutes.
Add the kala chana, 1/4 cup of water and salt. Cook on closed lid for 2-3 minutes, mix well and let it cook for another 2-3 minutes without the lid till the water disappears.
Add the cilantro and take it off the heat.