Maharashtrian Style Kala Chana Cooked In Koli Masala Recipe
A high protein Maharashtrian Recipes recipe with -/2 kala chana (brown chickpeas) - boiled, cumin seeds (jeera), sprig curry leaves. Ready in 30 min, serves 4.
Curated bySachin Deshmukh🇮🇳
Instructions
10 steps- 1
To begin making Kala Chana Cooked in Koli Masala, soak the kala chana overnight and pressure cook with 2 cups of water for 3 whistles and keep aside
-/2 kala chana (brown chickpeas) - boiled(1 cup)garam masala powder(1/2 teaspoon)koli masala(1 teaspoon) - 2
Heat a pan and dry roast onions and grated coconut till it turns golden in colour
onions - thinly sliced(2)tablespoons fresh coconut - grated(4) - 3
To this add rest of the ingredients listed in the masala table and dry roast for 5 minutes till the spices become fragrant
garam masala powder(1/2 teaspoon)koli masala(1 teaspoon) - 4
Once cool, grind the ingredients to a smooth paste using a mixer grinder adding a little water and keep aside
- 5
Heat oil in the same pan, add cumin seeds and let it crackle
cumin seeds (jeera)(1 teaspoon)cumin seeds (jeera)(1 teaspoon) - 6
Add the curry leaves and let it splutter
sprig curry leaves(1)teaspoons coriander (dhania) leaves - finely chopped for garnish(2)sprig coriander (dhania) leaves(3) - 7
To this add the ground masala paste and saute for a few minutes until the oil separates
garam masala powder(1/2 teaspoon)koli masala(1 teaspoon) - 8
Add the boiled kala chana, season with salt and water to your desired consistency and simmer for 5 minutes
-/2 kala chana (brown chickpeas) - boiled(1 cup)salt - to taste - 9
Once, the gravy thickens, switch off the flame and garnish with chopped coriander leaves
sprig curry leaves(1)teaspoons coriander (dhania) leaves - finely chopped for garnish(2)sprig coriander (dhania) leaves(3)teaspoons coriander powder (dhania)(2) - 10
Serve the Kala Chana Cooked in Koli Masala with hot Phulkas or steamed rice and Papad Raita with Aloo Gobi Ki Sabzi Recipe (Spicy Potato and Cauliflower Vegetable) for dinner
-/2 kala chana (brown chickpeas) - boiled(1 cup)garam masala powder(1/2 teaspoon)koli masala(1 teaspoon)
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Maharashtrian Style Kala Chana Cooked In Koli Masala Recipe
A high protein Maharashtrian Recipes recipe with -/2 kala chana (brown chickpeas) - boiled, cumin seeds (jeera), sprig curry leaves. Ready in 30 min, serves 4.
Curated bySachin Deshmukh🇮🇳
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Directions
10 steps- 1
To begin making Kala Chana Cooked in Koli Masala, soak the kala chana overnight and pressure cook with 2 cups of water for 3 whistles and keep aside
-/2 kala chana (brown chickpeas) - boiled(1 cup)garam masala powder(1/2 teaspoon)koli masala(1 teaspoon) - 2
Heat a pan and dry roast onions and grated coconut till it turns golden in colour
onions - thinly sliced(2)tablespoons fresh coconut - grated(4) - 3
To this add rest of the ingredients listed in the masala table and dry roast for 5 minutes till the spices become fragrant
garam masala powder(1/2 teaspoon)koli masala(1 teaspoon) - 4
Once cool, grind the ingredients to a smooth paste using a mixer grinder adding a little water and keep aside
- 5
Heat oil in the same pan, add cumin seeds and let it crackle
cumin seeds (jeera)(1 teaspoon)cumin seeds (jeera)(1 teaspoon) - 6
Add the curry leaves and let it splutter
sprig curry leaves(1)teaspoons coriander (dhania) leaves - finely chopped for garnish(2)sprig coriander (dhania) leaves(3) - 7
To this add the ground masala paste and saute for a few minutes until the oil separates
garam masala powder(1/2 teaspoon)koli masala(1 teaspoon) - 8
Add the boiled kala chana, season with salt and water to your desired consistency and simmer for 5 minutes
-/2 kala chana (brown chickpeas) - boiled(1 cup)salt - to taste - 9
Once, the gravy thickens, switch off the flame and garnish with chopped coriander leaves
sprig curry leaves(1)teaspoons coriander (dhania) leaves - finely chopped for garnish(2)sprig coriander (dhania) leaves(3)teaspoons coriander powder (dhania)(2) - 10
Serve the Kala Chana Cooked in Koli Masala with hot Phulkas or steamed rice and Papad Raita with Aloo Gobi Ki Sabzi Recipe (Spicy Potato and Cauliflower Vegetable) for dinner
-/2 kala chana (brown chickpeas) - boiled(1 cup)garam masala powder(1/2 teaspoon)koli masala(1 teaspoon)
Rate this recipe
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