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PUNJABI KALA CHANA


By The Dabba Express (Visit website)



These are memories from my formative years. In Bombay apartments are not very spacious. So we were very lucky to have terrace above our floor. I remember we girls about 7 of us , spent so much time playing under the blue sky, watch the sun go down the small hill close to our house.... It was our space. We used to have potlucks , holis and building annual get togethers on this terrace. Im feeling nostalgic as i write...

My neighbour Sardarji uncle has 3 daughters. A simple and a god fearing family. They would frequent the gurudwara in the colony. Aunty used to advocate why i must not read and spend my life studying books else i would turn blind.....hee hee ...
Uncle had a morning ritual. He would wake up and walk to the terrace. He would call out to the pigeons and 100s of them would flock to eat rice or wheat, jawar or bajra ..Even on a rainy day neither he nor the pigeons gave up ..I would be amazed at his compassion ...This left such a strong impression on my mind.

After couple of years when the family moved to New Bombay , we took over this responsibility of feeding the birds. A task so kind a true example of caring and sharing ..

This recipe is fairly simple . I prefer to cook simple ..coz thats how i enjoy cooking :)
Kala chana is rich in zinc , protein and carbohydrates. This is low in fat ..
Ingredients
Kala chana dal 2 cups
Onion 1 big Tomatoes 2 big Ginger small piece
Garlic 4-5 pods Red chilli powder 1 tsp Garam masala 1.5 tsp
Corainder powder 1 tsp Salt Oil Turmeric 1/4 tsp
Saunf 1 tsp Cardomom 2 Cloves 2
Tomato slices for garnish Coriander leaves
Soak kala chana dal overnight. Pressure cook for 4 whistles.

Now for gravy. Grind chopped onion, tomatoes, ginger and garlic.
Heat 1 tbsp oil. Add cardomom ,saunf and clove. Saute well and add the ground masala.
Saute for 5 minutes and add in red chilli powder, coriander powder , garam masala powder , salt and turmeric powder. Let it cook till oil seperates.
Add in the boiled chana and mix well. Cook for 10 - 15 minutes.
Garnish with corainder leaves and tomato slices.
Can squeeze in a slice of lemon before you serve. Goes well with Rice and Roti




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