It’s Saturday, the day when I make black grams/ kala chana in one or the other form. As a kid in Patiala, I used to go to Kali Mata temple on every Saturday. There dry black gram is offered as prasad. My love for black gram started from there only.
As a grown up I am well aware that we need to look into the nutritional aspect of the food we eat. From that point black gram scores quite high. It is a rich source of protein, high in fibre and has low glycemic index i.e. carbohydrates present in these are broken down and digested slowly. This is a good news for those who are weight watcher as it helps in weight loss by controlling appetite. Being a rich source of iron, black chickpeas increase haemoglobin content and make you more energetic. So good for kids and sports persons :).
Take oil in a pan. Once hot, add cumin seeds and hing. Once seeds start cracking, add onion paste and saute it to get brown. Add ginger garlic and green chilies, finely chopped or in the form of paste.
Then add tomato puree and cook it till oil starts leaving the pan.
Add well beaten curd and mix it properly so that no lumps are formed. Addition of curd is optional. I like the taste of it so I always add.
If you are short on tomatoes then also you can add curd.
Add salt, red chili powder, turmeric powder, coriander powder, carom seeds, garam masala, kasoori methi and saute it till the oil starts separating from the masala. I have added carom seeds to ease the digestion of chana.
Take half cup of boiled chana and pulse it in blender. This is again an optional step. Addition of this paste makes the gravy thicker. If you like thin gravy you can omit this step. I like my gravy thicker so I always grind chana and add it to the gravy.
Add chana paste and masala to boiled chana. Keep it on the fire and let it simmer for 10-15 minutes.
Your chana curry is ready. Serve it with boiled rice or chapati.