Name: Kala Chana Amti
Cook time: 10 min
Total time: 10 min
Yield: 1 servings
Ingredients: 0.25 cup Boiled Kala Chana (Brown Chickpeas); 0.25 Onion, finely chopped; 0.25 Tomato, finely chopped; 0.25 tbsp Ginger Garlic Paste; 0.25 tsp Tamarind Paste; 0.25 tsp Mustard seeds (Rai/Kadugu); 1 sprig Curry leaves; 0 Asafoetida (Hing) (A pinch); 1 sprig Coriander Leaves, finely chopped for garnish; 1 tsp Oil; 0 Salt (To taste); 1 tsp Goda masala

Instructions

This recipe will make 1 serving of kala chana amti. Soak brown bengal overnight and drain the water.Pressure cook kala chana upto 2 whistles.
Heat oil in a kadai, add mustard seeds, asafoetida, and curry leaves. Let it splutter.
Add chopped onions, sauté until translucent.
Add ginger-garlic paste, cook until the raw smell disappears. Continue cooking for 5-7 minutes.
Add chopped tomatoes, cook until soft and mushy.Add goda masala,salt.
Add boiled Kala Chana (black chickpeas) and remaining water from pressure cooker, cook for two minutes.
Mix in tamarind paste, season with salt, and let it boil for ten minutes until the curry thickens.
Garnish with chopped coriander leaves .
Enjoy this spicy Kala Chana Amti with Phulkas.