Fasting is also known as upvaas or vrat, during the fasting period devotees refrain them self from regular food. Today the festive season of Navratri begins in India for 9 days followed by Dussehra and Most of the North Indians don’t add onion and garlic in the food when fasting. Without onion and garlic chana (Black garbanzo beans) tends to become very dry. Today I made chana masala without Onion and garlic still its soft just like the regular chana masala.
Serves : 4
Lets see the Ingredients:
250 gram Black garbanzo beans (kala chana) soaked for 5 to 7 hrs.
1/2 cup shredded dry coconut
2 large tomatoes chopped
3 green chillies chopped
1 inch ginger chopped
1 tea spoon of coriander powder
1 tea spoon of garam masala powder
1/2 tea spoon of turmeric powder
1/2 tea spoon of red chilly powder
salt as per taste.
Oil 1 table spoon
Pressure cook the black garbanzo beans with some salt for 3 to 4 whistle.
In a pan add a tablespoon of oil then add shredded coconut and fry it till it turns slightly golden brown.
Now add tomatoes, green chillies, ginger, coriander powder, garam masala powder, turmeric powder and red chilly powder, cook till you see the tomatoes completely cooked. Let it cool down and blend in a mixer.
Add this to the pressure cooked black garbanzo beans and pressure cook again for 2 to 3 whistle.
We are pressure cooking the beans after adding the coconut and tomatoes gravy so that the beans absorb the flavor completely.
After cooking the black beans for the second time in the cooker if you feel that its too watery then cook it in high flame for 5 to 10 minutes without lid, the water will evaporate and the gravy will become thick.
Thanks for reading. If you have any comments or quires feel free to ask….!!!! we are happy to help.
I served it with lauki poori click the link for the recipe.