BM # 60
Week : 1 , Day: 3
Theme: Regional Cuisine
Region : Punjab
Region : Punjab
Day 3 and I have yet another dish from Punjab. Kale Chane te Chawal. The small variety of black chana is used and after boiling, simmered in onion tomato gravy. The gravy is similar to. The gravy of Raajma, but the taste varies . Born and brought up in Delhi, I have always been fond of typical Punjabi food and Raajma Chawal, Kadi Chawal, Chole Chawal…all are my favorite .
While buying these, I prefer to buy the smaller sized Chana, they taste much better than the big ones. Actually I don’t need to buy these as one of my staff gets these straight from his field in the village. These are organic and taste real good. I have two versions of this Punjabi dish, I shall share the simpler version today.
1 cup boiled kale chane
1/4 cup fried onions
1 tsp ginger garlic paste
4 medium tomatoes, roughly chopped
1 tsp coriander powder
1/4 tsp turmeric powder
1/2 tsp red chilly powder
1/4 tsp garam masala
Salt to taste
Blend the fried onion, ginger garlic paste and tomatoes to a smooth puree.
Heat about 2 tbsp oil and add the puree.
Saute till there is no moisture and the mix starts to leave the sides.
Add the spices.mix well.
Transfer this mixture to the pressure cooker in which you have boiled the Channa.
Pressure cook for two whistles.
Let the pressure drop by itself.
Garnish with coriander leaves and serve with steamed rice.
It’s always best to soak the Chana for a good 6-8 hours, before boiling them.
While boiling make sure you add some salt .
Even after soaking these for long , the Channa needs to be cooked in a pressure cooker .
Pressure cook for 2 whistles and then simmer the pressure cooker for about 20 minutes.
Let the pressure drop by itself before opening the cooker.