Maharashtrian Style Kala Chana Cooked in Koli Masala
Maharashtra, a state known for its rich and diverse culinary heritage, offers an array of regional dishes, each with its own distinctive taste. Among these, Koli cuisine, associated with Mumbai’s fishing community, brings forth a delightful collection of recipes that blend fresh spices, herbs, and local ingredients. While seafood dominates much of their cooking, the Koli community also crafts vegetarian dishes that are flavorful and unique. One such dish is Kala Chana Cooked in Koli Masala, a vegetarian delight that showcases the magic of Koli masala – a spice mix that is robust and rich in flavor. This dish is an enticing combination of Kala Chana (Brown Chickpeas) and a freshly prepared Koli masala paste, simmered together to create a delectable meal. Simple yet packed with flavor, this dish is a perfect accompaniment for Phulkas, steamed rice, and a side of Papad Raita.
Course: Lunch
Cuisine: Maharashtrian
Diet: High-Protein Vegetarian
Ingredients
| Ingredient | Quantity | Preparation |
|---|---|---|
| Kala Chana (Brown Chickpeas) | 1-1/2 cup | Soaked overnight and boiled |
| Cumin Seeds (Jeera) | 1 teaspoon | – |
| Curry Leaves | 1 sprig | – |
| Oil | 1 tablespoon | – |
| Coriander Leaves (Dhania) | 2 teaspoons | Finely chopped, for garnish |
| Salt | To taste | – |
| Onions | 2 | Thinly sliced |
| Fresh Coconut | 4 tablespoons | Grated |
| Green Chillies | 2 | – |
| Red Chilli Powder | 1 teaspoon | – |
| Garam Masala Powder | 1/2 teaspoon | – |
| Koli Masala | 1 teaspoon | – |
| Turmeric Powder (Haldi) | 1/2 teaspoon | – |
| Coriander Powder (Dhania) | 2 teaspoons | – |
| Kokum (Malabar Tamarind) | 2 | – |
Preparation Time: 15 minutes
Cooking Time: 15 minutes
Total Time: 30 minutes
Instructions
-
Prepare the Kala Chana:
Soak the Kala Chana (Brown Chickpeas) overnight. In the morning, drain the water and pressure cook the soaked Kala Chana with 2 cups of water for 3 whistles. Once done, set aside. -
-
Dry Roast the Spices and Ingredients:
In a pan, dry roast the thinly sliced onions and grated fresh coconut. Stir them constantly until they turn golden brown and aromatic. Next, add the rest of the ingredients listed for the masala – cumin seeds, coriander leaves, green chillies, red chilli powder, garam masala powder, Koli masala, turmeric powder, and coriander powder. Continue to roast for about 5 minutes, ensuring the spices release their fragrance and become slightly toasted. -
Grind the Masala:
Once the roasted ingredients cool down, transfer them to a mixer grinder and grind everything into a smooth paste. Add a little water to help with grinding. Set the paste aside for later use. -
Cook the Kala Chana in Koli Masala:
In the same pan, heat oil over medium heat. Add cumin seeds and let them crackle. Follow with curry leaves and allow them to splutter. Then, add the ground masala paste and sauté it for a few minutes, letting the oil separate from the paste. -
Combine and Simmer:
Add the boiled Kala Chana to the pan and mix well. Season with salt, add water to achieve your desired gravy consistency, and simmer for 5 minutes. Allow the gravy to thicken and the flavors to meld together. -
Final Touches:
Once the gravy reaches the desired consistency and thickness, switch off the heat. Garnish with freshly chopped coriander leaves for an added touch of freshness. -
Serving Suggestions:
Serve this flavorful Kala Chana Cooked in Koli Masala with hot Phulkas (Indian flatbreads), steamed rice, and a side of Papad Raita. For a complete meal, you can also pair it with Aloo Gobi Ki Sabzi (Spicy Potato and Cauliflower Vegetable).
Notes:
- The Koli masala is a unique spice blend essential to this recipe, contributing to the bold flavors. If you can’t find it in stores, you can substitute it with a mix of garam masala, coriander powder, and cumin powder, though the taste will differ slightly.
- Kokum (Malabar Tamarind) adds a tangy twist to the dish. If unavailable, a small amount of tamarind paste or lemon juice can be used as an alternative.
- For a richer flavor, you can also add a splash of coconut milk to the curry once it simmers.
This Kala Chana Cooked in Koli Masala is a hearty, protein-packed vegetarian dish, making it a great option for a satisfying lunch or dinner. The bold and aromatic spices will elevate your everyday meal, taking your taste buds on a journey through the flavors of Maharashtra’s coastal cuisine.
