Masala dar kalay chanay (also chole masala) is a tasty broth dish of black chickpeas – that originated in the Indian Subcontinent. This dish has a wonderful nutty flavour. It can be eaten with both roti (bread) and rice.
Today, black peas are widely used in Indian, Pakistani, and Bangladeshi cuisine curries, stew and even stir fry dishes. People of these countries love to have this dish – complemented with a variety of salads. Masala dar kalay chanay can be served at lunchtime and dinner.
Steps to follow:
- Soak the black chickpeas in water overnight
- Then put them in the pressure cooker with onion, garlic and tomatoes
- Add salt to it as well
- Then let it cook for 15 minutes in the pressure cooker
- Once they are cooked take the broth and keep it aside
- Then take a wok and add a cup of oil to it
- Add cumin seeds to it and then add boiled chickpeas in it.
- Fry them for a 2-3 minutes
- Add all the spices to it
- Onion sliced: 2
- Tomato: 2 (large)
- Garlic: 1 (normal)
- Salt: 1 tablespoon
- Water: as per need
- Oil: 1 cup
- Cumin seeds: 1 Tablespoon
- Red chilli powder: 1 ½ tablespoon
- Turmeric powder: 1 tablespoon
- Garam masala ( mixed spices): 1 tablespoon
- Green chilli: 2-3
- Coriander leaves: a few
- And then mix it well
- After this, add the leftover broth in it to make gravy
- Garnish some coriander leaves and green chilli.
- Sprinkle some garam masala as well
Kalay Chanay (Black Chickpeas) other dishes:
You can also make other dishes with black chickpeas like chana chaat.
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