Monday, 1 February 2016

KALYA CHANYACHI AMTI / BLACK CHICKPEAS IN GRAVY / काळ्या चण्याची आमटी

One more typically Maharashtrian amti or curry using kala chana or black or brown chickpeas.
It again pairs up well with bhakari.

The ground onion and khopra masala paste can be prepared in advance and stays good refrigerated for around 8 days.

Sharing below the links for bhakari ...






KALYA CHANYACHI AMTI / BLACK CHICKPEAS IN GRAVY / काळ्या चण्याची आमटी

INGREDIENTS

Kale chane / kala watana / black chickpeas
1 cup
Onion
2 nos
Garlic cloves
4 – 5 nos
Grated khopra / dry coconut
1 cup
Red chilli pdr
1 tbsp
Kala masala or garam masala pdr
½ tbsp.
Haldi
½ tsp
Salt
T.T.
Oil
2 – 3 tbsp
Sesame seeds
1 tbsp
Coriander leaves
2 – 3 sprigs

METHOD:

1.       Soak the chickpeas for 6 – 7 hours or overnight. Pressure cook till tender.


2.       Roughly chop the onion and garlic.




3.       Dry roast the coconut and grind it to a powder.


4.       Heat oil, add the til seeds.


5.       When they splutter add in the onion and garlic.


6.       Saute till the onion browns well.

7.       If you want the gravy darker the brown the onions more.



8.       Add in haldi pdr, chilli pdr and garam masala pdr and fry the masala a little.

9.       Allow the mix to cool and grind it to a paste.




10.   Add salt and the coconut and regrind it again.


11.   Transfer the ground masala paste back to the pan.



12.   Add in water as required. Adjust the gravy thickness as per your preference.


13.   Check the masalas and add them as req.


14.   Bring the gravy to a boil and tip in the chickpeas.


15.   Add in coriander leaves.


16.   Serve hot along with bhakari or boiled rice.





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