Kale Chane without Onion/Garlic (Bengal Gram stewed in tomato sauce)
The nine days of festivity and fasting coming to an end until next year but this is just the beginning of the coming festive celebrations, which means more food, more get together and yes more time in the kitchen, which I don’t mind anyways. And yes like every year this year’s Navratri also end with the feast of Chana, Halwa and Poori, the tradition we’ve been following since ages.
Like last year this year also I am planning to cook Chana, Halwa and Pooris, pack them in containers and visit nearby slum area, where I distribute this food along with gifts and money to hungry kids and yes also to some street dogs who are famished for days, I have heard lot of criticism for my actions as those preachers of religion believe this food should only be served to little nine goddesses but I think Goddess Durga will not be upset with my idea of feeding to those who really need and respect this food.
My nine days of fasting seems really fruitful when I see the smile on the faces of those kids, those little-elated eyes and joyous voices make me come back every year. And the way those happy tails wag at me after eating pooris, forgot to mention Mr. MoMo also loves pooris though he get the limited portion of it but he does not miss any chance of relishing it.
Once I come back home we feast on Chana, Halwa and Poori, there is no hard and fast rule that this combination cannot be cooked again but I think after nine days of fasting it tastes delicious. You can find recipe ofSooji ka Halwa (see recipe here) and Poori (see recipe here)
Kale Chane without Onion/Garlic
Kale Chane without Onion and Garlic is delicious preparation perfect for the fasting meal.
2 Cup Bengal Gram
2 large ripe tomatoes
1 green chili
1 inch long piece of ginger
⅓ Cup mint leaves
2 tsp cumin
Salt, as per taste
2 tsp each red chili powder, mango powder, coriander powder
1 tsp turmeric powder
1 tsp Garam Masala
Oil/ghee for cooking
Clean, wash and soak bengal gram overnight in water.
Next day drain lentil in a colander and set aside.
Meanwhile puree tomatoes with ginger in a blender. Also using little water make smooth paste of mint and green chili.
Now in pressure cooker heat oil, add cumin seeds.
Once cumin is roasted add red chili powder and turmeric, roast for 1 – 2 second.
Add tomato puree along with mango powder and salt. Roast over medium flame until oil is separated from the masala.
Add mint paste and roast for another 2 – 3 minutes.
Add the drained bengal gram along with garam masala and coriander powder.
Mix well and add 1 ½ glass of water. Close the lid and after 1 – 2 whistle on high flame, reduce the flame to low.
If channa is soaked overnight over low flame it does not take more than 20 – 25 minutes for channa to get cooked.
Do not release the pressure after switching off the gas. Once pressure is released on it’s own open the lid and slightly mash the channa with the back of the ladle.