I have heard my mom say umpteen number of times that Kala Chana is much better (on our tummies) than the regular Chole Chana (Garbanzo beans). However, we all tend to use more of garbanzo beans in our kitchens. Don't we? I usually prepare Guggillu (recipe to be published shortly) using the Kala Chana. But after getting hooked to using cottage cheese in gravies, I am very impressed with the result. So I tried this Kala Chana Chole with a twist and used cottage cheese in the gravy which we all enjoyed.
Kala Chana Nalla Senagalu 2 cups
Onion finely chopped 1/2 cup
Tomato chopped 1 cup
Anardana Powder 1/4 tsp
Cottage Cheese 2 Tbsp
Ginger-Garlic Paste 1 tsp (Optional)
Green Chillies 1-2 (Or as needed)
Coriander leaves chopped a handful
Garam Masala 1 tsp
Peanuts 2 Tbsp
Sesame Seeds 1 tsp
Coconut Powder 2 tsp
Mirchi Powder 1 tsp
Salt as per taste
Seasoning (Oil 2 tsp, Jeera 1/2 tsp, Cloves 3-4 , Cinnamon 1 inch piece, Cardamom 1)
Method Of Preparation -
I like to pre-treat the kala chana like I do for the regular Chole Chana.
In a sauce pan, add a tsp of oil and saute the finely chopped onions until golden brown.
I like to make a paste of the sauteed onions, but that is totally optional.
Make a paste of roasted peanuts, roasted sesame seeds, coconut powder, chopped tomatoes, green chillies, coriander leaves and keep it aside. (I grind the sauteed onions at this stage).
In a heated sauce pan, add oil and the rest of the seasoning. After they are sauteed well, add the above paste and water too if required.
Add the boiled kala chana , salt, mirchi powder, anardana powder and let it cook for about 8-10 min.
Make a paste of cottage cheese (Please note that cottage cheese is not the same as Indian Paneer as referred to in many places on the internet.) and add it to the gravy. Alternatively milk or cream can be used too.
Adjust the taste and add garam masala if required.
Garnish with chopped coriander leaves and serve hot with rice/roti and enjoy the protein packed gravy.
Preparation Time 45 min
Serves about 6 Adults