Kala Chana Curry
Kala Channa or Black Chick Peas Curry is a very down-to-earth homey dish, that is the best way to describe it. It has a way to making you feel very satisfied with your food. High in proteins, it’s a great choice for staying healthy. We love this dish with some hot rice. Simple to make and with so much of flavor, get those taste buds going!
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1 hr 5 min
1 hr 15 min
1 hr 5 min
1 hr 15 min
- Kala Chana / Black chickpeas - 2 cups
- Water – 5 cups
- Oil – 1 Tbsp
- Asafoetida – 1/8 Tsp
- Onions - 2 medium, puréed
- Ginger – 1 inch piece
- Garlic – 3-4 cloves
- Bay leaf - 1
- Cloves - 3-4
- Cinnamon stick - 1
- Ripe tomatoes - 3, medium, puréed
- Salt – 2 Tsp (or to taste)
- Garam Masala – 1 Tsp
- Green chilies - 2
- Red Chili Powder – 1/2 Tsp or to taste
- Coriander powder - 1 Tbsp
- Coriander Leaves – 2 Tbsp, finely chopped
- Wash and soak the Kala Channa in lots of water.
- Soak them overnight (at least 8 hours).
- In a pressure cooker, add the Kala Chana, water and 1 tsp of Salt.
- Mix, close the pressure cooker and cook on high flame.
- Allow it to whistle 3 times and then lower heat to a simmer and cook for another 30 minutes.
- Once done, turn off the flame and allow the pressure to go down by itself.
- Check to see the Channas are cooked. Take one between your fingers and if you press it, it should squish.
- Make a puree of onions, ginger and garlic in a mixer grinder.
- For the seasoning, take a pan and heat oil on medium flame.
- Once hot, add in Asafoetida, cloves, bay leaf, cinnamon stick. Cook for 30 seconds then add onion ginger garlic paste and saute on a medium flame for 7-8 minutes until onions are fully cooked and golden brown in color.
- Make a puree of tomatoes and green chilies an a mixer grinder.
- Add the puréed tomatoes in an onion masala. Mix well. Put 1 tsp of salt, red chili powder, coriander powder. Cook the tomatoes and the spices for 3-4 minutes (stirring in between) until oil separates from the masala.
- Add in boiled chana along with water.
- Take a potato masher and gently mash some of the channas.
- Also add chopped coriander leaves and garam masala. Cover and allow it to come to a boil.
- Once it boils, check the spices.
- Cook some more if you like thicker gravy and add additional water if you like it with more liquid (boil once again if you are adding more water)
- Serve hot with Rice, Chapatis or Rotis.
Hungry soul by Abha http://www.hungrysoulbyabha.com/