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Kala Chana Ambti, Red Chana Ambti

Here is a tongue-tickling curry of sprouted kala chana, cooked with whole spices, ginger-green chilli paste and jaggery.




Medium-spicy with a mild sweetness, the Kala Chana Ambti has a very homely flavour, which literally makes you lick your fingers with delight after you’re done.


Had with a bowl of hot Cooked Rice or Chapatis it gives you the satisfaction of having had a wholesome and tasty meal.

Kala Chana Ambti, Red Chana Ambti

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Kala Chana Ambti, Red Chana Ambti recipe - How to make Kala Chana Ambti, Red Chana Ambti

Preparation Time:    Cooking Time:    Total Time:     3Makes 3 servings
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Ingredients
Method
    Method
  1. Combine the sprouted kala chana and 2 cups of water in a pressure cooker and pressure cook for 4 whistles. Allow the steam to escape before opening the lid.
  2. Heat the oil in a deep non-stick pan, add the clove, cinnamon, mustard seeds and cumin seeds and sauté on a medium flame for a few seconds.
  3. When the seeds crackle, add the asafoetida and curry leaves and sauté on a medium flame for a few seconds.
  4. Add the cooked kala chana along with the water, ginger-green chilli paste, turmeric powder, chilli powder, jaggery and salt, mix well and cook on a medium flame for 3 minutes, while stirring occasionally.
  5. Switch off the flame, add the lemon juice and mix well.
  6. Serve hot garnished with coriander.
Nutrient values per serving
Energy70 cal
Protein0.1 g
Carbohydrates6.1 g
Fiber0.1 g
Fat5 g
Cholesterol0 mg
Vitamin A45 mcg
Vitamin B10 mg
Vitamin B20 mg
Vitamin B30 mg
Vitamin C1.3 mg
Folic Acid0 mcg
Calcium7.1 mg
Iron0.2 mg
Magnesium0 mg
Phosphorus0 mg
Sodium0 mg
Potassium9 mg
Zinc0 mg

Reviews

Kala Chana Ambti, Red Chana Ambti
 on 15 Jul 21 06:47 PM
5

Thanks for sharing!!!
Edited after original posting.
Tarla Dalal
16 Jul 21 04:14 PM
   Thanks for the feedback !!! Keep reviewing recipes and articles you loved.
Red Chana Stew
 on 19 Dec 15 04:43 PM
5

Kala chana perfectly cooked.. with chatpata stew.. The taste is perfectly balanced with little sweetness and sourness. This can be enjoyed with hot steaming rice.. or just plain.. i loved in both ways..

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