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Chatpate Kale Chane

Swati
A spicy and Tangy curry of Black Chickpeas/Kala Chana, cooked in yogurt and chickpea flour gravy!!
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Prep Time 10 minutes
Cook Time 30 minutes
Soaking Time for Black Chickpeas 5 hours
Total Time 40 minutes
Course Main
Cuisine Indian, Rajasthani
Servings 4

Ingredients
  

  • 1 Cup Kale Chane To be boiled

Spices used

  • 1 Cumin Seeds Jeera
  • 1 Tej Patta/Bay Leaf
  • 1" Cinnamon stick
  • 1-2 Black Cardamom Badi Eliachi
  • 4-5 Cloves Laung
  • 4-5 Black Pepper Kali Mirch
  • ¼ tsp Asafoetida Hing
  • 2 Tsp Coriander Powder Dhaniya Powder
  • 1 tsp Garam Masala Powder
  • ½ tsp Turmeric Powder
  • ½ tsp Amchoor Powder
  • ½ tsp Red Chilli Powder
  • Small Fresh Ginger
  • 1-2 Green Chillies
  • Fresh Coriander for Garnish
  • Salt to Taste
  • 1-2 tbsp Ghee/Oil

For Gravy Consistency

  • ¼ Cup Besan/Chickpea Flour Pls see Notes
  • 1 Cup Yogurt/Curd Dahi

For Semi Dry Version

  • ½ Cup Yogurt/Curd Dahi
  • 2 tbsp Besan/Chickpea Flour

Instructions
 

Boil Kala Chana

  • Soak Kala Chana(Black Chickpeas) overnight or at least for 5-6 hrs.
    1 Cup Kale Chane
  • Discard the water and put Chane in the pressure cooker with enough water with salt, and cook Chane till 4-5 whistles. Take off the flame and wait for the pressure to release.
    Salt to Taste
  • Take out 2 cup of boiled chana as much as you want to add , keep the water for later use.

Prepare Gravy

  • Mix besan and other dry spices in yogurt/curd with water and keep aside. Take care that are no lumps formed.
    2 Tsp Coriander Powder, ½ tsp Turmeric Powder, ½ tsp Amchoor Powder, ½ tsp Red Chilli Powder
  • Heat oil/ghee in a pan and add asafoetida and cumin seeds. Let it splutter.
    1 Cumin Seeds, ¼ tsp Asafoetida, 1-2 tbsp Ghee/Oil
  • Crush Ginger and green chilli in motor pestle and add when cumin seeds crackle.
    Small Fresh Ginger, 1-2 Green Chillies
  • Add the whole dry spices(cinnamon, bay leaf, cloves, black pepper). Roast for few seconds till it gives aroma.
    1 Tej Patta/Bay Leaf, 1" Cinnamon stick, 1-2 Black Cardamom, 4-5 Cloves, 4-5 Black Pepper
  • Add besan/ chickpea mixture to the pan and mix well. Cook for 2-3 minutes. Keep stirring. Let the gravy boil nicely.
  • Add chana and mix well. Add salt as per your taste and adjust the water as per the consistency you like.
  • Add garam masala.
    1 tsp Garam Masala Powder
  • Garnish with chopped onions(optional) and coriander and serve hot.
    Fresh Coriander for Garnish

For Gravy like consistency

  • Add 1/4 cup besan to 1 Cup of yogurt/curd and add about 1½ cups of water. Cook tlll it reaches desired consistency.
    ¼ Cup Besan/Chickpea Flour, 1 Cup Yogurt/Curd

For Semi Dry version

  • Add 2 tbsp of besan to ½ Cup of yogurt/curd and add about 1 cups of water. Cook tlll it reaches desired consistency.
    2 tbsp Besan/Chickpea Flour, ½ Cup Yogurt/Curd

Cooking Black Chickpeas in Instant Pot

  • Drain over night soaked black chickpeas. Add to the inner pot of Instant Pot. Add about 3 cups of water.
  • Set on the Saute Mode on for 10 minutes on high.
  • Let it boil for few minutes till some froth accumulates at the top. Remove it and add salt
  • Cancel the Saute Mode and set the Pressure Cook Mode on High and set timer for 20 minutes. Once done, do QPR(Quick Pressure Release) and check whether Chana are soft or not. Press one or two chana between the thumb and index finger. It should be soft and easy to press.
  • Use as required.

Notes

Left over boiled chane can be used in salads or for making Kala Chana Chaat /Salad or Kala Chana Sandal.
Water from the boiled chane can be used in soups or you can drink it. Add a bit of lemon juice and black salt if salt is required. 
Keyword Black Chickpea Recipes, Kala Chana Recipes, Rajasthani Chana, Vegan Recipes
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