Kala Chana (black chickpeas) is a tasty and solid Indian curry. The curry arranged with this recipe has a dry surface and it’s a great source of protein and can be served in breakfast or lunch. Learn how to make it with this simple recipe.
Preparation Time: 10 hours
Cooking Time:20 minutes
Serves: 2 servings
| Ingredients: | Amount: |
| Kala Chana (Black Chickpea) | 1/2 cup |
| Cumin Seeds (jeera) | 1/2 teaspoon |
| Onion (finely chopped) | 1 piece (medium size) |
| Tomatoes (finely chopped) | 2 piece |
| Ginger (grated) | 1/2 teaspoon |
| Garlic (crushed) | 1 teaspoon |
| Green Chilli (slit) | 2 piece |
| Red Chilli Powder (lal mirch) | 1/2 teaspoon |
| Turmeric Powder (haldi) | 1/4 teaspoon |
| Coriander Powder (Dhania Powder) | 2 teaspoons |
| Garam Masala Powder | 1/2 teaspoon |
| Curry Leaves | 1 sprig |
| Bengal Gram Flour (besan) (optional) | 1 teaspoon |
| Coriander Leaves | 2 tablespoons |
| Cooking Oil | 2 tablespoons |
| Salt | to taste |
| Water | As needed |
Directions:
- Wash and splash black chickpeas overnight in water for around 8-10 hours.
- Drain and exchange them to a weight cooker, including salt and 2 cups water. Pressure-cook them for 3-4 shrieks on moo fire. When the weight comes down, open the cover and check whether the chickpeas ended up delicate or not. If they are still intense, at that point include water if required and cook more for 1-2 shrieks. (You can too utilize the skillet to cook them instead of a weight cooker but it will take more time.)
- Drain bubbled chickpeas and keep them aside.
- Heat oil in a kadai or pan. When it is hot sufficient to saute, include cumin seeds. When seeds start to splutter, include chopped onion and cook until it turns light brown.
- Add ground ginger, pulverized garlic, chopped green chili, and curry leaves. Blend well and cook for 10-20 seconds on moo flame.
- Add chopped tomatoes and salt to taste (If you don’t mind keep in mind that we have as of now included salt in cooking black chickpeas as well).
- Add turmeric powder, ruddy chili powder, coriander powder, and garam masala powder, and blend well. Cook on medium fire until tomatoes get to be delicate or for around 2-3 minutes.
- Add bubbled chickpeas and 1 teaspoon gram flour, blend well, and cook for 3-4 minutes.
- Add chopped coriander leaves and blend well.
- Turn off warm and exchange it to a serving bowl.
- Serve it hot with paratha or steamed rice.
Tips and Variations:
- Kala chana is an overwhelming nourishment so take it in the breakfast or lunch. Dodge eating it for dinner.
- Adjust the amount of ruddy chili powder and green chili concurring to your taste to make a more or less spicy.
Taste: Spicy
Serving Ideas: Serve this chana curry with roti, chapatti or tandori roti in lunch. It can moreover be delighted in on its claim or with plain curd in breakfast.