Kala Chana Amti Recipe – A Delicious Maharashtrian Delight
Kala Chana Amti is a flavorful and hearty dish that hails from the coastal regions of Maharashtra, particularly the vibrant Malwan area. This dish is loved for its rich taste and the perfect balance of spices, with coconut playing an integral role in enhancing the flavors. Packed with protein and nutrients, Kala Chana Amti is a must-try dish for those seeking a delicious yet healthy meal. It is ideal for everyday meals, especially for those following a high-protein vegetarian diet.
This recipe combines the earthy taste of black chickpeas (Kala Chana) with a rich blend of aromatic spices and the goodness of coconut, making it an absolutely delightful meal when paired with rice or flatbreads. Let’s dive into the recipe and explore how you can recreate this authentic Maharashtrian dish in your own kitchen.
Ingredients
| Ingredient | Quantity |
|---|---|
| Black gram (Kala Chana) | 1 cup (boiled) |
| Onion | 1, finely chopped |
| Tomato | 1, finely chopped |
| Ginger-garlic paste | 1 tbsp |
| Cumin powder | 1 tsp |
| Black pepper powder | 1/2 tsp |
| Cardamom powder | 1/2 tsp |
| Tamarind paste | 1 tsp |
| Mustard seeds | 1 tsp |
| Curry leaves | 1 sprig |
| Asafoetida | Pinch |
| Coriander leaves (for garnish) | 4 sprigs, finely chopped |
| Oil | 1 tbsp |
| Salt | To taste |
Roast and make a paste:
| Ingredient | Quantity |
|---|---|
| Dry red chillies | 5 |
| Cloves | 4 |
| Cinnamon stick | 1 |
| Star anise | 1 |
| Coriander seeds | 2 tsp |
| Fennel seeds | 1 tsp |
| Poppy seeds | 1 tsp |
| Cumin seeds | 1/2 tsp |
| Dry coconut (grated) | 1 tbsp |
Preparation Time
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
Instructions
Step 1: Prepare the Black Chickpeas
Start by thoroughly washing the black chickpeas (Kala Chana) to remove any impurities. Once washed, soak them in water overnight. The next day, transfer the soaked chickpeas into a pressure cooker and add enough water to cover them. Cook on medium heat for about 25 minutes or until they are tender. Once done, turn off the heat and let the pressure release naturally. Open the cooker, discard the water, and set the cooked chickpeas aside.
Step 2: Roast and Grind the Spices
Take a pan and dry roast the following ingredients for about 5 to 7 minutes until they release their aromatic oils:
- Dry red chillies
- Cloves
- Cinnamon stick
- Star anise
- Coriander seeds
- Fennel seeds
- Poppy seeds
- Cumin seeds
- Grated dry coconut
Allow the roasted mixture to cool, and then transfer it into a mixer grinder. Grind everything into a smooth paste, adding a little water to achieve the desired consistency. Set this paste aside.
Step 3: Prepare the Tempering
Heat 1 tablespoon of oil in a large pan. Add mustard seeds and allow them to crackle. Next, add a pinch of asafoetida and the curry leaves, and sauté for a minute to release their fragrance.
Step 4: Cook the Base
Add the chopped onions to the pan and cook them on medium heat until they soften and turn translucent. Once the onions are cooked, add the ginger-garlic paste and cook for another 5 to 7 minutes. The paste should be golden and fragrant.
Step 5: Add the Tomatoes and Spices
Add the finely chopped tomatoes to the pan and cook until they soften and turn into a mushy consistency. This will take about 5 minutes. Once the tomatoes are cooked, add the following spices to the pan:
- Cumin powder
- Black pepper powder
- Cardamom powder
Mix everything together, allowing the spices to blend in with the tomatoes.
Step 6: Combine with the Cooked Kala Chana
Now, add the cooked black chickpeas (Kala Chana) to the pan and stir to combine. Let it cook for about 2 minutes to allow the chickpeas to absorb the flavors of the spices.
Step 7: Add the Ground Masala Paste
Next, add the ground masala paste that you prepared earlier. Stir well to incorporate the paste into the chickpeas and spices. Add tamarind paste and salt to taste. Add a little water to adjust the consistency of the gravy according to your preference. Let the Amti simmer on low heat for 10 to 12 minutes so that the flavors meld together beautifully.
Step 8: Garnish and Serve
Once the Kala Chana Amti is cooked, remove the pan from the heat and garnish with freshly chopped coriander leaves. Serve hot with steamed Jeera Rice, a side of Boondi Raita, and a refreshing Kachumber Salad for a wholesome and satisfying meal.
Tips for the Perfect Kala Chana Amti:
- Soaking the black chickpeas overnight is crucial to ensure they cook faster and become soft and tender.
- You can adjust the spice levels according to your preference. If you like it spicier, feel free to add more dry red chillies or black pepper.
- The coconut in the masala paste gives the dish a unique and delicious flavor, so do not skip it.
- For a richer flavor, you can also add jaggery or sugar to balance the tanginess of tamarind.
Serving Suggestions:
Kala Chana Amti pairs wonderfully with:
- Jeera Rice (Cumin Rice)
- Chapati or Paratha
- Boondi Raita (yogurt with fried boondi)
- Kachumber Salad (a fresh cucumber and tomato salad with lemon dressing)
Nutritional Information (per serving):
- Calories: ~250 kcal
- Protein: ~12 g
- Fat: ~10 g
- Carbohydrates: ~30 g
- Fiber: ~8 g
- Sodium: ~400 mg
Conclusion
Kala Chana Amti is a must-try for anyone looking to enjoy a delicious and nutritious Maharashtrian dish that’s packed with protein and flavor. The combination of black chickpeas, aromatic spices, and coconut makes this dish a perfect comfort food. Whether you are looking for a wholesome lunch or a hearty dinner, this recipe will surely delight your taste buds while nourishing your body. Serve it with rice or roti, and you have a complete meal that’s sure to satisfy!
