### TranslatedIngredients: 1-1/2 cup Kala Chana (Brown Chickpeas) - boiled,1 teaspoon Cumin seeds (Jeera),1 sprig Curry leaves,1 tablespoon Sunflower Oil,2 teaspoons Coriander (Dhania) Leaves - finely chopped for garnish,Salt - to taste,2 Onions - thinly sliced,4 tablespoons Fresh coconut - grated,1 teaspoon Cumin seeds (Jeera),3 sprig Coriander (Dhania) Leaves,2 Green Chillies,1 teaspoon Red Chilli powder,1/2 teaspoon Garam masala powder,1 teaspoon Koli masala,1/2 teaspoon Turmeric powder (Haldi),2 teaspoons Coriander Powder (Dhania),2 Kokum (Malabar Tamarind) ### PrepTimeInMins: 15 ### CookTimeInMins: 15 ### TotalTimeInMins: 30 ### Servings: 4 ### Cuisine: Maharashtrian Recipes ### Course: Lunch ### Diet: High Protein Vegetarian ### TranslatedInstructions: To begin making Kala Chana Cooked in Koli Masala, soak the kala chana overnight and pressure cook with 2 cups of water for 3 whistles and keep aside.Heat a pan and dry roast onions and grated coconut till it turns golden in colour.To this add rest of the ingredients listed in the masala table and dry roast for 5 minutes till the spices become fragrant.Once cool, grind the ingredients to a smooth paste using a mixer grinder adding a little water and keep aside.Heat oil in the same pan, add cumin seeds and let it crackle.Add the curry leaves and let it splutter.To this add the ground masala paste and saute for a few minutes until the oil separates.Add the boiled kala chana, season with salt and water to your desired consistency and simmer for 5 minutes.Once, the gravy thickens, switch off the flame and garnish with chopped coriander leaves.Serve the Kala Chana Cooked in Koli Masala with hot Phulkas or steamed rice and Papad Raita with Aloo Gobi Ki Sabzi Recipe (Spicy Potato and Cauliflower Vegetable) for dinner.
