Kala Chana Amti Recipe – Maharashtrian Black Chickpea Curry

• 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. 

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. after 5-7 minutes turn off the flame and allow to cool. 
•  Transfer the dry roasted spices into a mixer-jar and grind into a fine paste by adding a little water. 
• Heat oil in a kadai, on medium flame, add the mustard seeds, asafoetida and curry leaves and let it splutter.
• Add the chopped onion and sauté till onions are translucent. 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. 
• At this stage add the chopped tomatoes and cook until the tomatoes get soft and mushy.
• Now add the cumin powder, pepper powder and the cardamom powder and give it a stir.
• To this add the boiled kala chana or the black chickpeas and cook for two minutes.
• Add the spice mix to this and enough water to your desired consistency.
• Add the tamarind paste and season with salt and let it boil for ten minutes till the curry thickens.
• Garnish with chopped coriander leaves and switch off the flame.
• 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.