Kala Chana Amti Recipe: A Delicious Maharashtrian Delight
Kala Chana Amti is a traditional Maharashtrian dish made with black chickpeas, offering a rich blend of flavors from aromatic spices and tangy tamarind. This high-protein vegetarian recipe is perfect for a fulfilling lunch, paired with rice and raita for a complete meal.
Ingredients:
| Ingredient | Quantity |
|---|---|
| Black Chickpeas (Kala Chana) | 1 cup (soaked overnight) |
| Onion | 1, finely chopped |
| Tomato | 1, finely chopped |
| Ginger-Garlic Paste | 1 tbsp |
| Cumin Powder (Jeera Powder) | 1 tsp |
| Black Pepper Powder | 1/2 tsp |
| Cardamom Powder | 1/2 tsp |
| Tamarind Paste | 1 tsp |
| Mustard Seeds (Rai) | 1 tsp |
| Curry Leaves | 1 sprig |
| Asafoetida (Hing) | A pinch |
| Fresh Coriander (Cilantro) | 4 sprigs, chopped |
| Oil | 1 tbsp |
| Salt | To taste |
| Dry Red Chilies | 5 |
| Cloves (Laung) | 4 |
| Cinnamon Stick | 1 |
| Star Anise | 1 |
| Coriander Seeds (Dhania) | 2 tsp |
| Fennel Seeds (Saunf) | 1 tsp |
| Poppy Seeds (Khaskhas) | 1 tsp |
| Cumin Seeds | 1/2 tsp |
| Dry Coconut (Grated) | 1 tbsp |
Preparation Time: 10 minutes
Cooking Time: 30 minutes
Total Time: 40 minutes
Servings: 4
Cuisine: Maharashtrian
Course: Lunch
Diet: High Protein Vegetarian
Instructions:
-
Prepare the Chickpeas:
Begin by thoroughly washing the black chickpeas. Soak them overnight in water. The next day, drain the water and cook the chickpeas in a pressure cooker with enough water on medium heat for about 25 minutes. Once the cooker is off, let the pressure release naturally. Open the cooker, drain the chickpeas, and set aside. -
-
Prepare the Spice Paste:
In a dry pan, toast the dry red chilies, cloves, cinnamon stick, star anise, coriander seeds, fennel seeds, poppy seeds, cumin seeds, and grated dry coconut. Toast them for 5 to 7 minutes until they release a nice aroma. Allow the spices to cool and then grind them into a smooth paste using a little water. -
Cooking the Amti:
Heat oil in a pan or kadhai. Add mustard seeds, asafoetida, and curry leaves. Sauté these until the mustard seeds begin to splutter. Now, add the finely chopped onion and sauté it until it turns soft and translucent. -
Add Ginger-Garlic Paste:
Stir in the ginger-garlic paste and sauté for 5 to 7 minutes until the raw smell disappears. -
Add Tomatoes and Spices:
Add the chopped tomatoes and cook them until they soften. Then, add cumin powder, black pepper powder, and cardamom powder. Stir well to combine all the ingredients. -
Add Cooked Chickpeas:
Add the cooked black chickpeas and cook for another 2 minutes to let the chickpeas absorb the flavors. -
Add Ground Spice Paste:
Now, add the ground spice paste to the pan along with water as needed to adjust the consistency. Stir in tamarind paste and salt. Let the mixture simmer for 10 to 12 minutes, allowing the flavors to blend well. -
Garnish and Serve:
Once the Kala Chana Amti has reached a thick and flavorful consistency, garnish it with fresh chopped coriander leaves. -
Serving Suggestion:
Serve the Kala Chana Amti with cumin rice, boondi raita, and a refreshing cucumber salad for a wholesome Maharashtrian-style meal.
Tips:
- Soaking the chickpeas overnight ensures they cook faster and become tender.
- Adjust the spice levels according to your preference. For more heat, you can add extra green chilies or red chili powder.
- This dish can be made a little thinner by adding more water, depending on your preference.
Enjoy this delectable and nutritious Kala Chana Amti with your family and friends for a hearty and satisfying lunch!
