Spicy Kala Chana Amti – Maharashtrian Black Chickpea Curry Recipe

Kala Chana Amti Recipe – Maharashtrian Black Chickpea Curry

Kala Chana Amti is a traditional Maharashtrian curry that features brown chickpeas (Kala Chana) in a tangy and spiced gravy. Packed with flavors from roasted spices, curry leaves, and tamarind, this dish offers a delightful balance of heat and tanginess, making it the perfect accompaniment to phulkas or jeera pulao. The curry’s complexity comes from the use of freshly ground spices, including coriander, fennel seeds, and dried coconut, which add depth and aroma. This hearty and high-protein dish is a wholesome choice for lunch or dinner and is naturally vegetarian, satisfying, and rich in nutrients.

Ingredients

Preparation Time: 10 minutes

Cooking Time: 30 minutes

Total Time: 40 minutes

Servings: 4

Cuisine: Maharashtrian

Course: Lunch

Diet: High-Protein Vegetarian

Instructions

1. Soaking the Kala Chana:

   • Wash the kala chana thoroughly and soak them in water overnight. This helps soften the beans and reduces cooking time.

2. Pressure Cooking the Kala Chana:

   • The next morning, drain the soaked kala chana and place them in a pressure cooker with fresh water.
   • Cook the chickpeas on medium heat for about 25 minutes. Once done, turn off the heat and let the pressure release naturally.
   • After the pressure has released, drain any excess water and set the boiled kala chana aside for later use.

3. Preparing the Spice Mix:

   • In a small pan, dry roast the dry red chillies, cloves, cinnamon stick, star anise, coriander seeds, fennel seeds, poppy seeds, cumin seeds, and grated dried coconut on medium heat.
   • Roast the spices until they release a fragrant aroma, about 5-7 minutes. Turn off the heat and let them cool.
   • Once cooled, transfer the roasted spices to a mixer jar and grind them into a fine paste, adding a little water to help blend the mixture.

4. Cooking the Curry:

   • In a kadai or deep pan, heat sunflower oil on medium heat.
   • Add mustard seeds, asafoetida (hing), and curry leaves. Allow them to splutter for a few seconds.
   • Add the finely chopped onions to the pan and sauté until they turn translucent and soft.
   • Once the onions are cooked, add the ginger garlic paste and sauté until the raw smell disappears, about 2-3 minutes.
   • Next, add the chopped tomatoes and cook until they become soft and mushy, about 5 minutes.

5. Spices and Chickpeas:

   • Add the cumin powder, black pepper powder, and cardamom powder to the cooked onion-tomato mixture. Stir well to combine.
   • Add the boiled kala chana (black chickpeas) to the mixture and cook for about 2 minutes to allow the chickpeas to absorb the flavors.

6. Adding the Spice Paste:

   • Add the ground spice paste that you prepared earlier into the curry, along with enough water to reach your desired consistency.
   • Stir well to ensure the spice paste blends thoroughly with the chickpeas and the other ingredients.

7. Final Touches:

   • Add the tamarind paste to the curry, and season with salt according to your taste.
   • Let the curry simmer for 10 minutes, allowing the flavors to meld and the gravy to thicken.
   • Garnish with freshly chopped coriander leaves before serving.

8. Serving:

   • Serve this spicy and flavorful Kala Chana Amti with soft phulkas (Indian flatbread), jeera pulao (cumin rice), or even a side of tangy onion raita and cucumber pineapple raw mango salad for a well-rounded, satisfying meal.

Kala Chana Amti is a delightful, spicy curry that showcases the best of Maharashtrian flavors. The combination of boiled kala chana with a freshly ground spice mix results in a rich, aromatic dish that will please anyone who enjoys hearty, plant-based meals. This recipe is perfect for lunch or dinner and can be paired with other side dishes to create a full, flavorful meal. The tamarind adds a nice tanginess, balancing the spices and making every bite more exciting. Enjoy this dish with your loved ones and savor the taste of traditional Maharashtrian cuisine.