KALA CHANA RECIPE | BLACK CHANA MASALA RECIPE | BLACK CHICKPEAS CURRY
easy kala chana recipe | black chana masala recipe | black chickpeas curry
Provided by HEBBARS KITCHEN
Categories curry
Time 30m
Number Of Ingredients 21
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.
KALA CHANA RECIPE (BLACK CHICKPEAS CURRY)
Black chickpeas cooked with onions, tomatoes and spices . It goes well with rice, roti or naan. Instructions included to cook in a pot, pressure cooker & instant pot.
Provided by Swasthi
Categories Main
Number Of Ingredients 18
Steps:
- Add kala chana to a large bowl and rinse them at least thrice. Soak them for 6 to 8 hours or overnight in 4 to 6 cups of water.
- Once soaked drain the water and rinse them well.
- Heat oil in a pressure cooker. Then add cumin seeds.
- When they sizzle, add onions and saute until they turn light golden.
- Next add ginger garlic and saute for a minute or until a nice aroma comes out.
- Add tomato puree and cook for a while until it turns thick.
- Next stir in the spice powders - turmeric, red chilli powder, garam masala, coriander powder and salt. Saute well until the mixture smells good and begins to leave the sides of the pan.
- Pour 3 cups water and add the drained kala chana. Stir well and cover the pressure cooker with the lid.
- Pressure cook on a medium flame for 10 whistles. Let the pressure release naturally.
- Open the lid and check if the kala chana is tender & cooked. If not pressure cook for 2 more whistles.
- Then add coriander leaves and all the other optional ingredients - ginger juliennes, ghee and crushed kasuri methi. Simmer for 2 to 3 minutes. Taste test and add more salt if needed. Serve kala chana with rice or roti.
- Soak them overnight. Drain and cook with 3 cups of water. Keep adding more water as they cook. They will take about 1 hour 30 mins to cook tender. Then add them to the onion tomato masala & simmer for 15 to 20 mins so they absorb the flavors.
- Press saute button. When the IP displays hot, pour oil to the inner pot of the IP.
- Add cumin and let them sizzle. Stir in the onions and salt. Saute until they turn light golden.
- Saute ginger garlic for 30 seconds. Add tomatoes, salt and all the spice powders. Saute until the mix turns slightly thick and aromatic for 2 mins.
- Pour 2 cups water and deglaze the pot by scrubbing the bottom with a wooden spatula. This releases any bits of food stuck & prevents a burn sign.
- Then add the drained kala chana and give a good stir. Press CANCEL button.
- Secure the IP with lid and position the steam release handle to sealing.
- Press PRESSURE COOK button (high) and set the timer to 35 to 40 mins. Or you can also use the bean chilli mode and set the timer to 40 mins.
- When the IP is done cooking, it will beep. Allow the pressure to release naturally for atleast 15 mins.
- This step is optional - Add some ghee, kasuri methi and ginger juliennes. Mix well and cook on saute mode for 2 minutes. Garnish kala chana with coriander leaves. Sprinkle some lemon juice and serve with rice or roti.
Nutrition Facts : Calories 249 kcal, Carbohydrate 33 g, Protein 8 g, Fat 10 g, SaturatedFat 1 g, Sodium 499 mg, Fiber 3 g, Sugar 2 g, ServingSize 1 serving
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