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> Blog > Recipes > Blackchana chanamasala Lowgi Lowfoodmap

Blackchana chanamasala Lowgi Lowfoodmap

Ingredients

  • Black chickpeas or black Chana -1.5 cup
  • Red onion-2
  • Green chilly-1 large
  • Curry leaves- 1 large stem
  • Fresh ginger- 1 small bulb
  • Fresh garlic-6-7 large pieces
  • Asafoetida- 1 teaspoon
  • Cumin -1 teaspoon
  • Turmeric-1 teaspoon
  • Red chilli powder- 1 teaspoon (optional )
  • Cumin powder-1 teaspoon
  • Everest chana masala powder-1.5 tablespoon
  • Lemon juice-half a lemon squeeze .

Step 1 : Soak overnight 1.5 cup of black chana in a deep bowl and cover with 1 cup of water to expand . DO NOT USE CANNED CHICKPEAS (GIVEN AS AN EXAMPLE IN THE IMAGE BELOW ) . I have instead soaked 1,5 cup of the black chickpeas in 1 cup of water .

Step 2: Chop 2 large onions into 4 parts removing the skin , (if you eat tomatoes ?, you can add one large chopped one now ) a small bulb of fresh ginger, de skin 6-7 large pods of garlic , 1.5 teaspoon of cumin seeds and add into your mixer grinder with 3 tablespoon of water and grind to a smooth lump free liquid puréed paste .

The finely pureed onion, ginger, garlic and cumin mix.

Step 2: Next Add a generous amount of cooking oil into a deep stone pan (this recipe requires oil to get it restaurant style or else add 2 tablespoon and salt which will help cook the onions in lesser oil but you won’t get the restaurant taste ) . when the oil is hot add 1 green chilly on medium heat , a full string of curry leaves, and stir fry for a minute for the chilly to leave its flavour in the oil .
Add a full green chilly , one stem of the curry leaves to warm oil and stir fry for a minute , reduce the heat low low and then add the finely puréed onion, ginger , cumin paste to the warm oil and stir fry for minimum 3-4 minutes until it cooks through stirring continously.

Step 3 : Next add the puréed onion, ginger, cargic and cumin mixture and lower the flame to cook for 5-7 minutes stirring continuously to reduce and the water dry up .

Step 4 : Next add a teaspoon of asafoetida (very critical to reduce bloating associated with chickpeas) red chilli powder, turmeric powder , cumin powder , coriander powder and 1.5 tablespoon of Everest chana masala , add a teaspoon of cooking oil to fry or bhuno the masala and mix well and let it cook for another 10 minutes stirring continuously on low heat until the oil seperates out . The masala should have reduced in size and become virtually half of the pan which shows it’s been fried well .

Fry or bhuno to reduce the masala and next add 1.5 tablespoon of the everest chana masala and fry more until the oil seperates out .
Add the chana masala spice

Step 5: In the meanwhile pressure cook your overnight soaked black chana as per cooker instructions. I normally give 5 -6 whistles, one on high and 5 on low and it cooks well .

Step 6: Add the pressure cooked black chana into the fried masala or bhuno masala as it’s called and mix well . If there is liquid from the pressure cooker add that too and cook for another 20-25 minutes to reduce the liquid completely. Keep a bit of gravy if you wish , my family liked it thick .

Season with lemon juice, thinly sliced fresh ginger, green chilly and fresh cilantro. Enjoy with a wholegrain carb of your choice , bon appetite. (video below )

Disclaimer: These recipes are for normal healthy people . If you suffer from any chronic disease like Gerd /Acidreflux/Candida /SIBO gastritis/ IBS/ Leakygut/ Autoimmunedisease, Thyroid issues etc etc this may or may not be applicable for your particular condition. Feel free to DM me for a free zoom session with no strings attached whatsoever to tailor make a diet for your specific condition. Also if you have any allergies to Nuts or certain ingredients please check before consuming, we are not responsible. All rights reserved .

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