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. 

 
Kala Chana Masala


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. 

Kala Chana

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

Kala Chana | Black Chickpeas Curry

Yield: 4-5
Author: Deepthi Shankar

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

  1. 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
  2. In a heavy bottomed Kadhai, heat oil, add cumin seeds, Bay Leaves & black cardamom, ginger-garlic-green chili paste
  3. Add chopped Onions, some salt & sauté for a couple of minutes
  4. 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
  5. Meanwhile, make a paste of 1 tablespoon Cooked Chickpeas
  6. 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
  7. Turn off heat & garnish with fresh coriander before serving
Did you make this recipe?
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