Kala Chana Amti Recipe - Maharashtrian Black Chickpea Curry
A high protein Maharashtrian Recipes recipe with kala chana (brown chickpeas) - boiled, onion - finely chopped, tomato - finely chopped. Ready in 40 min, serves 4.
Curated bySachin Deshmukh🇮🇳
Instructions
17 steps- 1
To begin making the Kala Chana Amti Recipe, wash and soak the kala chana or the black chickpeas overnight
kala chana (brown chickpeas) - boiled(1 cup)black pepper powder(1/2 teaspoon) - 2
Next morning add the kala chana and the water in a pressure cooker and pressure cook for 25 minutes on medium flame
kala chana (brown chickpeas) - boiled(1 cup) - 3
after 25 minutes of cooking turn off the flame, allow the pressure to release naturally
- 4
drain the water and set the kala chana aside
kala chana (brown chickpeas) - boiled(1 cup) - 5
To make the spice mix Heat a small pan on medium heat, dry roast the red chillies, cloves, cinnamon, star anise, coriander seeds, fennel seeds, poppy seeds, cumin seeds and dried coconut until fragrant
cumin powder (jeera)(1 teaspoon)mustard seeds(1 teaspoon)sprig coriander (dhania) leaves - finely chopped for garnish(4)dry red chillies(5)cloves (laung)(4)cinnamon stick (dalchini)(1)star anise(1)coriander (dhania) seeds(2 teaspoon)fennel seeds (saunf)(1 teaspoon)poppy seeds(1 teaspoon)cumin seeds (jeera)(1/2 teaspoon)dry coconut (kopra) - grated(1 tablespoon) - 6
after 5-7 minutes turn off the flame and allow to cool
- 7
Transfer the dry roasted spices into a mixer-jar and grind into a fine paste by adding a little water
ginger garlic paste(1 tablespoon)tamarind paste(1 teaspoon) - 8
Heat oil in a kadai, on medium flame, add the mustard seeds, asafoetida and curry leaves and let it splutter
mustard seeds(1 teaspoon)sprig curry leaves(1)pinch asafoetida (hing)(1)sprig coriander (dhania) leaves - finely chopped for garnish(4)star anise(1)coriander (dhania) seeds(2 teaspoon)fennel seeds (saunf)(1 teaspoon)poppy seeds(1 teaspoon)cumin seeds (jeera)(1/2 teaspoon) - 9
Add the chopped onion and sauté till onions are translucent
onion - finely chopped(1)tomato - finely chopped(1)sprig coriander (dhania) leaves - finely chopped for garnish(4) - 10
Next add in the ginger garlic paste and cook till the raw smell goes away and continue to cook the onion mixture for 5-7 minutes longer
onion - finely chopped(1)ginger garlic paste(1 tablespoon)tamarind paste(1 teaspoon) - 11
At this stage add the chopped tomatoes and cook until the tomatoes get soft and mushy
onion - finely chopped(1)tomato - finely chopped(1)sprig coriander (dhania) leaves - finely chopped for garnish(4) - 12
Now add the cumin powder, pepper powder and the cardamom powder and give it a stir
cumin powder (jeera)(1 teaspoon)black pepper powder(1/2 teaspoon)cardamom powder (elaichi)(1/2 teaspoon)cumin seeds (jeera)(1/2 teaspoon) - 13
To this add the boiled kala chana or the black chickpeas and cook for two minutes
kala chana (brown chickpeas) - boiled(1 cup)black pepper powder(1/2 teaspoon) - 14
Add the spice mix to this and enough water to your desired consistency
- 15
Add the tamarind paste and season with salt and let it boil for ten minutes till the curry thickens
ginger garlic paste(1 tablespoon)tamarind paste(1 teaspoon)sprig curry leaves(1)salt - to taste - 16
Garnish with chopped coriander leaves and switch off the flame
onion - finely chopped(1)tomato - finely chopped(1)sprig curry leaves(1)sprig coriander (dhania) leaves - finely chopped for garnish(4)coriander (dhania) seeds(2 teaspoon) - 17
Serve this spicy Kala Chana Amti Recipe with Phulkas or Jeera Pulao, Onion Raita Recipe - Pyaz Ka Raita Recipe and Cucumber Pineapple Raw Mango Salad Recipe for a complete meal
kala chana (brown chickpeas) - boiled(1 cup)onion - finely chopped(1)
Rate this recipe
You might also like
Scan to Cook
Open this recipe page on your phone instantly by scanning the QR code.
Kala Chana Amti Recipe - Maharashtrian Black Chickpea Curry
A high protein Maharashtrian Recipes recipe with kala chana (brown chickpeas) - boiled, onion - finely chopped, tomato - finely chopped. Ready in 40 min, serves 4.
Curated bySachin Deshmukh🇮🇳
Estimated Nutrition Highlights
Interactive Servings Scaler
Scale the servings dynamically to update the ingredient checklist counts.
Ingredients Checklist
Directions
17 steps- 1
To begin making the Kala Chana Amti Recipe, wash and soak the kala chana or the black chickpeas overnight
kala chana (brown chickpeas) - boiled(1 cup)black pepper powder(1/2 teaspoon) - 2
Next morning add the kala chana and the water in a pressure cooker and pressure cook for 25 minutes on medium flame
kala chana (brown chickpeas) - boiled(1 cup) - 3
after 25 minutes of cooking turn off the flame, allow the pressure to release naturally
- 4
drain the water and set the kala chana aside
kala chana (brown chickpeas) - boiled(1 cup) - 5
To make the spice mix Heat a small pan on medium heat, dry roast the red chillies, cloves, cinnamon, star anise, coriander seeds, fennel seeds, poppy seeds, cumin seeds and dried coconut until fragrant
cumin powder (jeera)(1 teaspoon)mustard seeds(1 teaspoon)sprig coriander (dhania) leaves - finely chopped for garnish(4)dry red chillies(5)cloves (laung)(4)cinnamon stick (dalchini)(1)star anise(1)coriander (dhania) seeds(2 teaspoon)fennel seeds (saunf)(1 teaspoon)poppy seeds(1 teaspoon)cumin seeds (jeera)(1/2 teaspoon)dry coconut (kopra) - grated(1 tablespoon) - 6
after 5-7 minutes turn off the flame and allow to cool
- 7
Transfer the dry roasted spices into a mixer-jar and grind into a fine paste by adding a little water
ginger garlic paste(1 tablespoon)tamarind paste(1 teaspoon) - 8
Heat oil in a kadai, on medium flame, add the mustard seeds, asafoetida and curry leaves and let it splutter
mustard seeds(1 teaspoon)sprig curry leaves(1)pinch asafoetida (hing)(1)sprig coriander (dhania) leaves - finely chopped for garnish(4)star anise(1)coriander (dhania) seeds(2 teaspoon)fennel seeds (saunf)(1 teaspoon)poppy seeds(1 teaspoon)cumin seeds (jeera)(1/2 teaspoon) - 9
Add the chopped onion and sauté till onions are translucent
onion - finely chopped(1)tomato - finely chopped(1)sprig coriander (dhania) leaves - finely chopped for garnish(4) - 10
Next add in the ginger garlic paste and cook till the raw smell goes away and continue to cook the onion mixture for 5-7 minutes longer
onion - finely chopped(1)ginger garlic paste(1 tablespoon)tamarind paste(1 teaspoon) - 11
At this stage add the chopped tomatoes and cook until the tomatoes get soft and mushy
onion - finely chopped(1)tomato - finely chopped(1)sprig coriander (dhania) leaves - finely chopped for garnish(4) - 12
Now add the cumin powder, pepper powder and the cardamom powder and give it a stir
cumin powder (jeera)(1 teaspoon)black pepper powder(1/2 teaspoon)cardamom powder (elaichi)(1/2 teaspoon)cumin seeds (jeera)(1/2 teaspoon) - 13
To this add the boiled kala chana or the black chickpeas and cook for two minutes
kala chana (brown chickpeas) - boiled(1 cup)black pepper powder(1/2 teaspoon) - 14
Add the spice mix to this and enough water to your desired consistency
- 15
Add the tamarind paste and season with salt and let it boil for ten minutes till the curry thickens
ginger garlic paste(1 tablespoon)tamarind paste(1 teaspoon)sprig curry leaves(1)salt - to taste - 16
Garnish with chopped coriander leaves and switch off the flame
onion - finely chopped(1)tomato - finely chopped(1)sprig curry leaves(1)sprig coriander (dhania) leaves - finely chopped for garnish(4)coriander (dhania) seeds(2 teaspoon) - 17
Serve this spicy Kala Chana Amti Recipe with Phulkas or Jeera Pulao, Onion Raita Recipe - Pyaz Ka Raita Recipe and Cucumber Pineapple Raw Mango Salad Recipe for a complete meal
kala chana (brown chickpeas) - boiled(1 cup)onion - finely chopped(1)
Rate this recipe
You might also like · Maharashtrian Recipes
Maharashtrian Style Sheng Sola Recipe (Vegetable Stew)
⏱️ 40 min
Kanda Kairichi Chutney Recipe
⏱️ 20 min
Maharashtrian Green Chilli Thecha Recipe
⏱️ 15 min
Mumbai Style Spicy Murmura Recipe (Spicy Roasted Puffed Rice)
⏱️ 30 min
Danyachi Amti Recipe (Maharashtrian Style Groundnut Curry)
⏱️ 15 min
Bharli Vangi Recipe - Maharashtrian Style Stuffed Brinjals
⏱️ 40 min