Kaala Chana

Kaala Chana is a black chana that we eat at home for iftar in Ramadan. It's really a great snack for anytime, but I'm used to eating it in Ramadan before dinner. I got some from the indian store this time that was called 'Black Chana', but I'm not entirely sure it's the same as the ones we get in Bangladesh, since it wasn't as dark and when cooked it didn't expand as much. It still tasted good though, and I'm glad I know how to make it now!

Kaala chana

Makes 3-4 servings.

Ingredients:

1 cup Kaala Chana, washed and soaked overnight in water (careful to put in a roomy container, since they will expand)

1 tsp garlic paste

1 tsp ginger paste

1 tbsp onion paste, or 2 tbsp onion chopped fine

1/4 tsp turmeric powder

1/2 tsp chilli powder

1/2 tsp salt

2 tbsp chopped coriander

1 small tomato, chopped small

1 green chili, chopped

water

Directions:

1. Put the chana in a saucepan with its water from soaking. Add more water to cover the chana by at least 1-2 inches.

2. Add all ingredients except coriander, tomato and chili, and boil on high.

3. Reduce heat to low, cover, and cook until chana is soft. This should take about an hour, but could take longer depending on how soft you prefer your chana. If the water dries before chana is soft, add more. Check on the chana often to make sure it does not dry out completely.

4. When softened, turn off heat and mix in remaining ingredients. Add more salt to taste. Can be served warm or cold.