Kala Chana Amti Recipe – Maharashtrian Black Chickpea Curry

A dish from the coastal cuisine, Kala Chana Amti Recipe is a very popular dish from the Malvan region of the Maharashtra. Coconut is an important ingredient and the recipe cannot be made without it. A very nutritious dish and a must item to be included in our diet.  Course : Lunch Ingridients : 1 cup Kala Chana (Brown Chickpeas) , boiled 1 Onion , finely chopped 1 Tomato , finely chopped 1 tablespoon Ginger Garlic Paste 1 teaspoon Cumin powder (Jeera) 1/2 teaspoon Black pepper powder 1/2 teaspoon Cardamom Powder (Elaichi) 1 teaspoon Tamarind Paste 1 teaspoon Mustard seeds (Rai/ Kadugu) 1 sprig Curry leaves 1 pinch Asafoetida (hing) 4 sprig Coriander (Dhania) Leaves , finely chopped for garnish 1 tablespoon Oil Salt , to taste To dry roast and make a paste 5 Dry Red Chillies 4 Cloves (Laung) 1 Cinnamon Stick (Dalchini) 1 Star anise 2 teaspoon Coriander (Dhania) Seeds 1 teaspoon Fennel seeds (Saunf) 1 teaspoon Poppy seeds 1/2 teaspoon Cumin seeds (Jeera) 1 tablespoon Dry coconut (kopra) , grated Instructions To begin making the Kala Chana Amti Recipe, wash and soak the kala chana or the black chickpeas overnight. Next morning add the kala chana and the water in a  pressure cooker and pressure cook for 25 minutes on medium flame. after 25 minutes of cooking turn off the flame, allow the pressure to release naturally. drain the water and set the kala chana aside.