Black Chana with Coriander Gravy (no onion-garlic) is a perfect dish for those who want simple food during their fasting days. Black Chana with coriander gravy is rich in nutrients. If you are inviting guests for lunch or dinner during your fasting days, this non-onion-garlic gravy dish might be the best dish in your menu!
Black chana – usually we know this as kala chana – belongs to the family of chickpeas. But kala chana is darker in colour and smaller than chickpea. Kala chana is usually cooked as a dry dish for snacks. But we can also prepare it as a gravy dish to be accompanied with roti (flat bread), poori or rice. Generally, we add onion along with tomatoes in all our gravy-based dishes to add to the volume of the gravy. Garlic is added for flavour. In India, some communities don’t use onion in their food due to their religious beliefs. Usually, new generation of these communities don’t follow these beliefs. But then, cooking two different types of dishes with the same ingredient is a burden.
So instead of using onions, you can use green coriander along with tomatoes, ginger and green chillies and prepare gravy not only for kala chana but for any other gravy based dishes as Lauki ke kofte ki sabzi (grated bottle gourd dumplings in curry), Chole (chickpeas with gravy)
Kala Chana 3/4 cup
Salt 1/2 tsp
Water 1+1/2 cups
Turmeric powder 1/2 tsp
Tomatoes 3 medium size
Grated ginger 1/4 tsp
Green chilies 3 – 4
Green coriander 30 gm
Oil 2 tbsp
Rai (tiny mustard seeds) 1/4 tsp
Jeera (cumin) 1/4 tsp
Hing (asafoetida) 1/8 tsp
Coriander powder 2 tsp
Red chili powder 1/4 tsp
Add some more water and salt if required
Wash and soak chana in 1+1/2 cups of water overnight.
Next day in the morning add salt and turmeric powder in soaked chana and pressure cook it with using the same water in which chana was soaked till it becomes soft.
While chana is getting cooked, we will prepare gravy. Wash and chop tomatoes, green coriander leaves, green chilies, grated ginger and grind all of them in the mixer to prepare paste. If required, add little bit of water while grinding.
Heat oil, crackle rai, hing, jeera and add the grinded paste in a wok.
Add rest of the spices. Keep stirring on medium heat until all spices are cooked.
By now chana must be cooked. Switch off the flame and let the steam of the pressure cooker settle down. Open the lid and add chana into the ready masala.
Reduce the heat to sim and let it cook for 10 – 15 minutes. Stir in between and add some water if you feel that consistency is too thick. Taste a bit, and if required, add some salt. After 10 – 15 minutes of cooking, kala chana with coriander gravy is ready to be served!!