Kala Chana | Black Chickpea Curry
Wednesday, January 06, 2021
Black/Brown Chickpeas are twice as nutritious as Kabuli Chana. We use a lot of Black Chickpeas in South Indian Cooking.
We add it in Huli/Sambar along with vegetables, Make Usli out of it & even make Saaru with sprouted chickpeas.
I also love this Kala Chana Masala | Black Chickpea Curry. It tastes really good with Rice & Rotis as well & is a good substitute from Kabuli Chana
I have made this using the stovetop but can be made in the Instant Pot too.
You Will Need:
- 1 cup Black Chickpeas
- 1 medium sized Onion - finely chopped
- Half a can of Tomato Puree
- A small Piece of Ginger
- 4-5 Garlic Cloves
- 2 Green Chilies
- 2 tablespoon Oil
- Salt as per taste
- A very small piece of Jaggery (Optional)
Dry Spices:
- 1 teaspoon Red Chili Powder
- 1 teaspoon Everest Chana Masala
- 1/2 teaspoon Garam Masala
- 2 teaspoon Kasuri Methi
- 1 big Cardamom
- 2 Bay Leaves
How To:
Soak Chickpeas in water overnight or for a minimum of 5-6 hours. Pressure cook with a little bit of salt for 2 whistles. Set aside
In a heavy bottomed Kadhai, heat oil, add cumin seeds, Bay Leaves & black cardamom, ginger-garlic-green chili paste
Add chopped Onions, some salt & sauté for a couple of minutes
Now add the tomato Puree, Red Chilli Powder, Chana Masala Powder & Garam Masala & fry until oil separates, This will take a good 10-15 minutes
Meanwhile, make a paste of 1 tablespoon Cooked Chickpeas
Now add the chickpea paste cooked chickpeas & the water in which chickpeas were cooked, some salt & simmer. Add Crushed Kasuri Methi as well. Simmer for 10 minutes
Turn off heat & garnish with fresh coriander before serving
Kala Chana | Black Chickpeas Curry
Yield: 4-5
Ingredients
- 1 cup Black Chickpeas
- 1 medium sized Onion - finely chopped
- Half a can of Tomato Puree
- A small Piece of Ginger
- 5 Garlic Cloves
- 2 Green Chilies
- 2 tablespoon Oil
- Salt as per taste
- A very small piece of Jaggery (Optional)
- Dry Spices:
- 1 teaspoon Red Chili Powder
- 1 teaspoon Everest Chana Masala
- 1/2 teaspoon Garam Masala
- 2 teaspoon Kasuri Methi
- 1 big Cardamom
- 2 Bay Leaves
Instructions
- Soak Chickpeas in water overnight or for a minimum of 5-6 hours. Pressure cook with a little bit of salt for 2 whistles. Set aside
- In a heavy bottomed Kadhai, heat oil, add cumin seeds, Bay Leaves & black cardamom, ginger-garlic-green chili paste
- Add chopped Onions, some salt & sauté for a couple of minutes
- Now add the tomato Puree, Red Chilli Powder, Chana Masala Powder & Garam Masala & fry until oil separates, This will take a good 10-15 minutes
- Meanwhile, make a paste of 1 tablespoon Cooked Chickpeas
- Now add the chickpea paste cooked chickpeas & the water in which chickpeas were cooked, some salt & simmer. Add Crushed Kasuri Methi as well. Simmer for 10 minutes
- Turn off heat & garnish with fresh coriander before serving
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