Recipes For Healthy Life - By Nisha Gupta

काला चना मसाला और जीरा राइस Kala Chana Masala is a thick North Indian curry prepared with soaked black chana and an onion-tomato masala. Jeera rice makes it a complete, satisfying home-style meal. Preparation time: 20 minutesSoaking time: 8 hoursCooking time: 45 minutesServings: 4 Buy Dinesh Flour Mills Products Used Black Chana Best Basmati Rice Garam Masala Jeera Ingredients For Kala Chana Masala 1 cup Dinesh Flour Mills Black Chana 3 cups water Salt to taste 2 tablespoons oil or ghee 1 teaspoon jeera One pinch of hing 1 bay leaf 1 medium onion, finely chopped 1 tablespoon ginger-garlic paste 2 tomatoes, pureed ¼ teaspoon haldi powder 1 teaspoon dhaniya powder ½ teaspoon red chilli powder 1 teaspoon chana masala ½ teaspoon Dinesh Flour Mills Garam Masala ½ teaspoon amchur powder Fresh coriander For Jeera Rice 1 cup Dinesh Flour Mills Best Basmati Rice 1¾ cups water 1 tablespoon ghee 1 teaspoon jeera Salt to taste Method Wash and soak the kala chana overnight. Drain and add fresh water and salt. Pressure-cook for 6 to 8 whistles or until tender. Heat oil or ghee in a kadai. Add jeera, hing and bay leaf. Add onion and cook until golden. Add ginger-garlic paste and cook briefly. Add tomato puree, haldi, dhaniya powder, red chilli powder and chana masala. Cook until the masala thickens. Add the boiled kala chana with some cooking liquid. Simmer for 10 minutes, lightly crushing a few chickpeas to thicken the gravy. Add garam masala, amchur and coriander. Rinse and soak the rice for 20 minutes. Heat ghee in a saucepan and add jeera. Add drained rice, water and salt. Cover and cook until the water is absorbed. Rest for 5 minutes and fluff gently. Serve Kala Chana Masala with Jeera Rice.