kala chanyachi amti,kala chana rassa bhaji,Brown chana curry masala

Vow ...I simply love this dish.....I like it with rice or simply like to drink it ...My mom prepares the best chanyachi amti.presenting her recipe here,,,,,

Amti is as dear to Maharashtrians as Rasam is to South Indians.

Kala chana are small chickpeas with brown skins. In the US and Canada, it is known as Desi chickpea and the variety most used is called 'Myles'. It is very disease resistant.

The chickpea also ceci bean, garbanzo bean, chana, sanagalu Indian pea, Bengal gram is a legume which is  high in protein .

 There are two main kinds of chickpea:

 Desi, which has small, darker seeds and a rough coat, cultivated mostly in the Indian subcontinent, Ethiopia, Mexico, and Iran.

 Kabuli, which has lighter coloured, larger seeds and a smoother coat, mainly grown in Southern Europe, Northern Africa, Afghanistan, Pakistan and Chile,

The Desi (meaning 'country' or 'local' in Hindi) is also known as Bengal gram or kala chana. Kabuli (meaning 'from Kabul' in Hindi, since they were thought to have come from Afghanistan when first seen in India) or safed chana is the kind widely grown throughout the Mediterranean.

Nutrition

Chickpeas are a helpful source of zinc, folate and protein] They are also very high in dietary fiber and hence a healthy source of carbohydrates for persons with insulin sensitivity or diabetes.Chickpeas are low in fat and most of this is polyunsaturated. Nutrient profile of desi chana (the smaller variety) is different, especially the fibre content which is much higher than the light coloured variety. One hundred grams of mature boiled chickpeas contains 164 calories, 2.6 grams of fat (of which only 0.27 grams is saturated), 7.6 grams of dietary fiber and 8.9 grams of protein. Chickpeas also provide dietary phosphorus (49–53 mg/100 g), with some sources citing the garbanzo's content as about the same as yogurt and close to milk

Recent studies have also shown that they can assist in lowering of cholesterol in the bloodstream

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 INGREDIENTS

 1 cup brown chana /brown chickpeas / kala chana /green chana /hara chana

1 tbsp shredded dry/wet coconut(I used dessicated coconut)

1 tsp cumin seeds,(jeera)

1 tsp mustard seeds(rai)

1 onion chopped

4-5 curry leaves

1 tsp red chillipowder

1 tspn dhania jeera powder(cumin coriander powder)

1 tspn kandalasun masala /marathi kala/goda masala

1 tspn ginger garlic paste

1/4 tsp asafoetida,

1 tsp turmeric powder,

1 tsp jaggery or sugar,

salt to taste,

1 tsp tamarind pulp or 2 kokum,

coriander leaves/cilantro,

1 tbsp oil

METHOD

1. Wash and soak the brown chana in plenty of water for 7-8 hours. Rinse and pressure cook the chane till soft.

3. Heat oil in a pan. Add mustard seeds,cumin seeds. When they splutter, add asafoetida,curry leaves,half red chilli powder turmeric powder and ginger garlic paste Add onions pieces and fry till they look translucent.

4. Add boiled chana followed by some water for desired consistency,remaining chilli powder, kanda lasun masala/goda masala,dhania jeera powder

5.Grind coconut with 1 tbsp of boiled chickpeas in mixer to form a paste

6 Once  curry reaches the boiling stage, add ground paste, tamarind, salt and jaggery. Mix well and cook covered further for 5 minutes. If required, add some more water as per consitency you need

7. Garnish with coriander leaves and serve with rice or chapati.

TIP

• Quick method: Instead of soaking the chana , roast the chana very lightly and rinse. Now boil them till soft. You can even soak them for 2 hours minimum & --pressure cook with 7-8 whistles. 
• You can add boiled potatoes in curry.
•  Substitute kanda lasun masala with any other curry masala of your choice.