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Kala Chana Ambti, Red Chana Ambti
Tarla Dalal
06 December, 2024
Table of Content
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.
Tags
Preparation Time
10 Mins
Cooking Time
20 Mins
Total Time
30 Mins
Makes
3 servings
Ingredients
Main Ingredients
1 cup sprouted kala chana (brown chick peas)
1 tbsp oil
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
- 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.
Kala Chana Ambti, Red Chana Ambti recipe with step by step photos
Nutrient values (Abbrv)per plate
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kufico
March 13, 2025, midnight
Thanks for sharing!!!
Tarla Dalal
March 13, 2025, midnight
Thanks for the feedback !!! Keep reviewing recipes and articles you loved.
Archana M
March 13, 2025, midnight
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..
