Chana Usal

Time 30 min

Ingredients

Black chana / chickpeas 1 cup

Finely chopped onion 1 big size

Finely chopped tomato 1 big size

Ginger garlic paste 1 tsp

Red chili powder / kanda lasun chatney 3/4 tbsp

Garam masala 1/2 tsp

Fennel seeds powder 1/4 tsp

Water 2 cups

Kasuri methi 1 tbsp

Oil 2 tbsp

Salt to taste

Method

Soak overnight black chana, cook it with 1/2 tsp oil in pressure cooker for 3-4 whistles. Keep it aside, allow it to cool.

Heat oil in pan, add onion and tomato, fry till it turns golden brown. Then add ginger garlic paste. Fry for about 2-3 min. Then add red chili powder / kanda lasun chatney, garam masala. Fry for 2-3 min. on low flame. Then add chana, salt, kasuri methi and water cook for 8-10 min covering lid on low flame. Switch off when it is done.

Chana Usal

Time 30 min

Ingredients

Black chana / chickpeas 1 cup

Finely chopped onion 1 big size

Finely chopped tomato 1 big size

Ginger garlic paste 1 tsp

Red chili powder / kanda lasun chatney 3/4 tbsp

Garam masala 1/2 tsp

Fennel seeds powder 1/4 tsp

Water 2 cups

Kasuri methi 1 tbsp

Oil 2 tbsp

Salt to taste

Method

Soak overnight black chana, cook it with 1/2 tsp oil in pressure cooker for 3-4 whistles. Keep it aside, allow it to cool.

Heat oil in pan, add onion and tomato, fry till it turns golden brown. Then add ginger garlic paste. Fry for about 2-3 min. Then add red chili powder / kanda lasun chatney, garam masala. Fry for 2-3 min. on low flame. Then add chana, salt, kasuri methi and water cook for 8-10 min covering lid on low flame. Switch off when it is done.

Black Chana Masala

Time 45 min

Ingredients

Black chana / chickpeas 1 cup

Finely chopped onion 1 big size

Finely chopped tomato 1 big size

Ginger garlic paste 1 tsp

Red chili powder / kanda lasun chatney 1 tbsp

Garam masala 1/2 tsp

Water 2 cups

Lemon juice 1 tsp

Oil 2 tbsp

Salt to taste

Method

Soak overnight black chana, cook it with 1/2 tsp oil in pressure cooker for 3-4 whistles. Keep it aside, allow it to cool.

Heat oil in pan, add onion and tomato, fry till it turns golden brown. Then add ginger garlic paste. Fry for about 2-3 min. Then add red chili powder / kanda lasun chatney, garam masala. Fry for 2-3 min. on low flame. Then add chana, salt, lemon juice and water cook for 8-10 min covering lid on low flame. Switch off when it is done.

Tip

U can add lemon juice at the time of serving.

U can even add boiled potato in the curry. It tastes good

It can be eaten with rice bhakari / amboli.

Black Chickpeas / Chana Chaat

Time 25 min

Ingredients

Black chickpeas 1 cup (soaked overnight) 

Finely chopped tomato 1 large size

Finely chopped onion 1 large size

Lemon juice 1/2 tsp

Chaat masala 1/4 tsp

Rock salt 1/2 tsp or as per taste

Finely chopped green chilies 2-3 

Finely chopped coriander 2 tbsp

Method

Soak chana overnight. cook in pressure cooker for 4-5 whistles. Allow it to cool. Remove water completely.  Then mix all ingredients and serve.

Bombay Pani Puri

Time 20 min

Ingredients

Golgappa 25-30

Chickpeas / chana 1 cup (soaked in hot water overnight)

Mint leaves 1 cup

Khajur imli chatney 1 cup

Green chilies 4-5 or as per taste

Red chili powder 1/2 tsp

Water 2 cups

Shev 1/2 cup (Optional)

Khari boondi 1/2 cup

Rock salt 1/2 tsp

Salt to taste

Method

Cook soaked chana in pressure cooker for 4-5 whistles. Keep it aside.

Blend in mixer, mint leaves, rock salt, salt, green chilies, red chili powder to make smooth paste. To this mixture add Khajur imli chutney, 2 cups chill water, panipuri water is ready. Then take one golgappa, make a small hole add chana, khari bundi, fill with panipuri water and enjoy.

Adjust salt and chilies as per your taste.