Kala Chana Ambti, Red Chana Ambti
by Tarla Dalal
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 recipe - How to make Kala Chana Ambti, Red Chana Ambti
Preparation Time: Cooking Time: Total Time:
Makes 3 servings
1 cup sprouted kala chana (brown chick peas)
1 tbsp oil
1 clove (laung / lavang)
12 mm ( 1/2") stick cinnamon (dalchini)
1/2 tsp mustard seeds ( rai / sarson)
1/2 tsp cumin seeds (jeera)
a pinch of asafoetida (hing)
6 to 8 curry leaves (kadi patta)
1/2 tsp ginger-green chilli paste
1/4 tsp turmeric powder (haldi)
1/2 tsp chilli powder
1 tbsp roughly chopped jaggery (gur)
salt to taste
1 tsp lemon juice
For The Garnish
1 tbsp finely chopped coriander (dhania)
Method
- Method
- 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.
- 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.
- When the seeds crackle, add the asafoetida and curry leaves and sauté on a medium flame for a few seconds.
- 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.
- Switch off the flame, add the lemon juice and mix well.
- Serve hot garnished with coriander.
Nutrient values per serving
| Energy | 70 cal |
| Protein | 0.1 g |
| Carbohydrates | 6.1 g |
| Fiber | 0.1 g |
| Fat | 5 g |
| Cholesterol | 0 mg |
| Vitamin A | 45 mcg |
| Vitamin B1 | 0 mg |
| Vitamin B2 | 0 mg |
| Vitamin B3 | 0 mg |
| Vitamin C | 1.3 mg |
| Folic Acid | 0 mcg |
| Calcium | 7.1 mg |
| Iron | 0.2 mg |
| Magnesium | 0 mg |
| Phosphorus | 0 mg |
| Sodium | 0 mg |
| Potassium | 9 mg |
| Zinc | 0 mg |
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Thanks for sharing!!!
Edited after original posting.
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..