Kala Chana (Black Chickpeas Curry)

Healthy and flavourful curry prepared by cooking black chickpeas (kala chana) with onion-tomato masala and aromatic spices.

Kala Chana
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Ingredients

  1. 1 cup sprouted kala chana
  2. 2 tablespoons oil
  3. 1 teaspoon ghee
  4. 1 large onion, finely chopped
  5. 3 large tomatoes, finely chopped
  6. 4 garlic cloves, finely chopped
  7. 1 tablespoon finely chopped ginger
  8. 1 large potato, peeled & cubed
  9. 2 tablespoons finely chopped coriander leaves
  10. 1 teaspoon turmeric powder
  11. 1 teaspoon coriander powder
  12. 1/2 teaspoon cumin seed powder
  13. 1/2 teaspoon red chilli powder or to taste
  14. 1/4 teaspoon garam masala
  15. Salt to taste

Method

  1. To sprout the chana, soak it for 8-10 hours. Drain the chana and loosely wrap them in a wet muslin cloth for 10-12 hours or till they have sprouted. (Please see the recipe tips below if you want to use kala chana without sprouting it)
  2. Combine the sprouted kala chana, 2 cups water, 1 teaspoon ghee and 1/2 teaspoon salt in a pressure cooker. Pressure cook on high for 4 whistles. Reduce the heat to low and cook for 5-7 minutes. Let the steam escape before opening the lid of pressure cooker.
  3. While the chana is getting cooked in the pressure cooker, prepare the masala. Heat oil in a deep non-stick pan. Add the chopped onions and garlic. Sauté for 4-5 minutes (while stirring continuously) or till the onions turn golden brown in colour. Then add the tomatoes, ginger, salt, turmeric powder, red chilli powder, coriander powder and cumin seed powder. Keep sautéing until the moisture gets evaporated and oil starts separating from the masala.
  4. Add this masala and the potatoes to the kala chana in the pressure cooker. Mix well and pressure cook for 2 whistles. Let the steam escape before opening the lid of pressure cooker.
  5. Add finely chopped coriander and garam masala. Serve hot with rice or roti.

Recipe Tips:

I have used sprouted chana because they are more nutritious and easy to digest as compared to regular or unsprouted chana. You can also use unsprouted chana, just soak them overnight and follow the above recipe from Step-2 to make this delicious curry.

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