Black Chana Masala Chickpea Curry Recipes

KALA CHANA RECIPE | BLACK CHANA MASALA RECIPE | BLACK CHICKPEAS CURRY

Steps:

• firstly, in a pressure cooker take 3 tsp oil and saute spices.
• now saute 1 onion, 2 green chilli and 1 tsp ginger garlic paste.
• also, saute 1 cup tomato until it turns soft and mushy.
• furthermore, add spices and 1 tsp salt.
• saute on low flame, till the oil releases from tomato.
• now add 1 cup black chana or kala chana soaked overnight. saute for a minute.
• add 3 cups of water and mix well.
• cover and pressure cook for 8 whistles or till chana get cooked completely.
• now add ½ tsp garam masala, 2 tbsp coriander and mix well.
• finally, serve kala chana curry with rice or roti.

BLACK CHANA MASALA CHICKPEA CURRY

Steps:

• Place the dried chickpeas in a large pot and fill it with water. Let it sit overnight on your counter, or for 8-24 hours. Drain the chickpeas and add fresh water to the pot. Bring the pot to a boil over high heat then reduce the heat and simmer for 1 ½ hours, or until the chickpeas are soft. Drain and set aside.
• Heat the oil in a large skillet over medium-high heat. Add the onion and let it cook until it's soft, about 5 minutes. Turn the heat down to medium and add the baking soda to the pan. Continue to cook, stirring occasionally, until the onion is dark brown, about 10 minutes. Add the mustard seeds, cumin seeds, ginger, garlic, and chilis to the pan and cook until a dark brown paste forms, about 5 minutes more. (See the pictures in the post to see what it should look like.)
• Push this onion paste to the side of the pan and add the tomato paste. Let it caramelize until is smells sweet and darkens slightly, about 3 minutes. Add the coriander, garam masala, and turmeric to the pan and let it cook for 1 minute more.
• Add the diced tomatoes to the pan and gently break them up with a potato masher or the back of a wooden spoon. You want some texture here, just not big chunks of tomatoes. Add the cooked chickpeas, sea salt, and a ½ cup of water to the pan and let it simmer for a half hour. If you're serving this with rice, now is the time to start cooking it.
• Season with extra sea salt if needed and stir in the cilantro and lemon juice just before serving.