Kala Chana Ambti Recipe (Red Chana Ambti)

Ingredients

• 1 cup sprouted kala chana (brown chick peas)
• 1 tbsp oil
• 1 clove (laung / lavang)
• 12 mm (1/2") stick dalchini (cinnamon)
• 1/2 tsp mustard seeds (rai / sarson)
• 1/2 tsp cumin seeds (jeera)
• a pinch of asafoetida (hing)
• 6 to 8 curry leaves (kadi patta)
• 1/2 tsp ginger-green chilli paste
• 1/4 tsp haldi powder (turmeric powder)
• 1/2 tsp red chilli powder
• 1 tbsp roughly chopped jaggery (gur)
• salt (namak) to taste
• 1 tsp lemon juice
• 1 tbsp finely chopped coriander (dhania)

Steps

1. Combine the sprouted kala chana and 2 cups of water in a pressure cooker and pressure cook for 4 whistles. Allow the steam to escape before opening the lid.
2. Heat the oil in a deep non-stick pan, add the clove, cinnamon, mustard seeds and cumin seeds and sauté on a medium flame for a few seconds.
3. When the seeds crackle, add the asafoetida and curry leaves and sauté on a medium flame for a few seconds.
4. Add the cooked kala chana along with the water, ginger-green chilli paste, turmeric powder, chilli powder, jaggery and salt, mix well and cook on a medium flame for 3 minutes, while stirring occasionally.
5. Switch off the flame, add the lemon juice and mix well.
6. Serve hot garnished with coriander.