PUNJABI BLACK CHICKPEA CURRY/ KALA CHANA CURRY





Black chickpeas or kala chana are protein rich and are very good for our body. We use chickpeas often at home and I have shared several recipes using white chickpeas like chana sundal, chana poori chaat, chole masala, chickpea/ chana rice, etc. in this blog. And today’s recipe is of a Punjabi style curry made with black chickpeas. This delicious and flavourful curry goes well with both white rice and chapathi.



Ingredients

1 cup black chickpeas/ kala chana
4 tbsp oil
1 tsp cumin seeds/ zeera
1 onion finely sliced
1 tbsp ginger garlic paste
3 tomatoes pureed
1 tsp red chilli powder
1 tsp salt
1 tsp garam masala powder
Handful of chopped coriander leaves
water as needed







Method

  • Wash the chickpeas with water a couple of times and then soak it in drinking water for at least 8 hours.
  • Close a lid and set aside. You can soak the chickpeas at night and make the curry next morning.
  • Now take the chickpeas along with the water used for soaking in a pressure cooker, add ½ tsp salt (or to taste).
  • Add some more water if required and pressure cook for 8 to 10 whistles.
  • Switch off the gas and allow the steam to come out. Open the lid of the cooker and strain the chickpeas through a strainer. Keep the chickpeas ready.
  • Now heat oil the same cooker, add cumin seeds and allow them to sputter.
  • Then add onions and saute till the onions turn golden in colour.
  • Next add ginger garlic paste and saute till the raw smell goes.
  • Then add salt, red chilli powder and tomato puree and cook for a few minutes in medium flame, till oil starts separating.
  • Now add garam masala, coriander leaves and the cooked chickpeas.
  • Mix well and then finally add some more water.
  • Close the lid of the pressure cooker and pressure cook for 2 whistles.
  • Serve the Punjabi black chickpea curry with white rice or chapathi.





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Sending this as an entry to My Legume Love Affair # 117, guest hosted by Amrita, originally conceptualized by Susan and currently hosted by Lisa.



1 comment:

  1. Thank you for adding this lovely recipe... You can add more

    ReplyDelete

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