Kala Chana Amti Recipe - Maharashtrian Black Chickpea Curry

Step 1: To begin making the Kala Chana Amti Recipe, wash and soak the kala chana or the black chickpeas overnight

Step 2: Next morning add the kala chana and the water in a  pressure cooker and pressure cook for 25 minutes on medium flame

Step 3: after 25 minutes of cooking turn off the flame, allow the pressure to release naturally

Step 4: drain the water and set the kala chana aside

Step 5: To make the spice mix Heat a small pan on medium heat,  dry roast the red chillies, cloves, cinnamon,  star anise, coriander seeds,  fennel seeds, poppy seeds, cumin seeds and  dried coconut  until fragrant

Step 6: after 5-7 minutes turn off the flame and allow to cool

Step 7: Transfer the dry roasted spices into a mixer-jar and grind into a fine paste by adding a little water

Step 8: Heat oil in a kadai, on medium flame, add the mustard seeds, asafoetida and curry leaves and let it splutter

Step 9: Add the chopped onion and sauté till onions are translucent

Step 10: Next add in the ginger garlic paste and cook till the raw smell goes away and continue to cook the onion mixture for 5-7 minutes longer

Step 11: At this stage add the chopped tomatoes and cook until the tomatoes get soft and mushy

Step 12: Now add the cumin powder, pepper powder and the cardamom powder and give it a stir

Step 13: To this add the boiled kala chana  or the black chickpeas and cook for two minutes

Step 14: Add the spice mix to this and enough water to your desired consistency

Step 15: Add the tamarind paste and season with salt and let it boil for ten minutes till the curry thickens

Step 16: Garnish with chopped coriander leaves and switch off the flame

Step 17: Serve this spicy Kala Chana Amti Recipe with Phulkas or Jeera Pulao, Onion Raita Recipe - Pyaz Ka Raita Recipe and Cucumber Pineapple Raw Mango Salad Recipe for a complete meal