Black Chickpeas Curry
Black Chickpeas Curry also known as Punjabi Kala Chana is a dish from the Indian subcontinent, notable in Indian and Pakistani cuisine.
In India, it is often served with plain or jeera(curd) rice or plain paratha or roti. It is commonly sold by street vendors but can also be found in restaurants.
Recipe Servings: 3 - 4
Cooking time: 50 Minutes
Ingredients
- Kale Chane (Black Chickpeas) - 1 cup
- Tomatoes - 2
- Onion (medium) - 1
- Green Chillies - 2
- Ginger - 1"
- Garlic - 5-6 cloves
- Cumin Seeds (Jeera) - 1 tsp
- Turmeric Powder (Haldi) - 1/2 tsp
- Red Chilli Powder - 1/2 tsp
- Salt to taste
- Oil - 2 tbsp
- Water - 2.5 cups
Preparation
- Wash the black chickpeas (Kale Chane) and soak them in 3 cups of water overnight or at least 7-8 hours.
- Take onion, tomotoes, ginger, garlic and green chilies in a blender or grinder and make a smooth puree. You may add a little water to make a puree.
- Heal oil in a pressure cooker. When the oil becomes hot, add cumin seeds and let them crackle.
- Now add already prepared puree into it.
- Add salt, turmeric powder, red chilli powder. Mix it well.
- Cook it and stirr occasionally till all water evaporates and it turns into a thick paste.
- Drain the water from already soaked black chickpeas and add the checkpeas into the pressure cokker.
- Now add 2.5 cups of water and mix well.
- Pressure cook on high flame for 5 minutes and then cook for another 35 - 40 minutes on a medium flame.
- You can mash some of the chickpeas with the back of the spoon so as to make the gravy a little bit thicker.
- Kala Chana Curry is ready to serve.
- Serve it hot with roti, paratha or rice.
