Wednesday, March 12, 2014

Chana Saar/ Bengal Gram saaru/ Kala chana saaru

When the cold starts I feel like wrapping myself with a blanket and have Chana saaru ( not soup, truly amchi). Try this spicy chana saaru with rice.

Chana : 1 cup
Red Chillies : 3
Tamarind Paste : 1 tbsp or soak tamarind in hot water and extract the pulp
Coriander seeds : 1 tsp
Salt to taste

For seasoning:
Oil : 1 tbsp
Mustard seeds : 1 tsp
Curry leaves : 7-8

1. Soak the chana in water for 8 hours preferably overnight.
2. Cook the soaked chana with 4 cups of water in a pressure cooker for 4 whistles.
3. Separate the chana from water and bring the chana water to a boil with salt.
4. In a mixer mix the tamarind paste, red chillies, coriander seeds and 2 tbsp of cooked chana.
5. Add that paste to the boiled chana water.
6. In a seasoning pan add oil and mustard seeds and once it starts spluttering add curry leaves and add the seasoning to the boiled chana water.
7. If you want the chana saaru more spicy add powdered pepper powder according to the level of spiciness you prefer.