Kala Channa Black Chickpeas 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.

KALA CHANA RECIPE (BLACK CHICKPEAS CURRY)

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.

KALA CHANNA (BLACK CHICKPEAS)

Steps:

• Wash the chickpeas under cold running water. Put them in a large bowl, cover with cold water, and leave to soak for at least 6 hours or preferably overnight. The chickpeas will double in volume so ensure you use a suitable bowl and add at least 6⅓ cups (1.5 liters) water.
• Drain the chickpeas and put them in a pot, cover with fresh water, and bring to a boil. Add the dried red chiles, cover, and simmer for 1-1½ hours. Check after 1 hour-the chickpeas should be firm but soft inside (the outside will not soften). If the inside is still hard, continue to simmer until the chickpeas have a creamy consistency inside. Drain and set aside.
• Meanwhile, dry roast the cumin seeds in a heavy-based pan over low heat, stirring until they turn a few shades darker. Tip them onto a plate and leave to cool. Grind to a powder, using a spice grinder or a mortar and pestle.
• Heat the oil in a large pot over medium-high heat. Add the onion and fry for about 15 minutes until rich and brown. Add the garlic, ginger, and green chile and stir for a minute, then add the ground roasted cumin, coriander, and chile powder, followed by the tomato paste.
• Add a generous 2 cups (500 ml) warm water and return the chickpeas and red chiles to the pot with the salt. Keep the liquid at a slow rolling boil until it has reduced to a thick clingy sauce. Add the garam masala and continue to cook until the oil comes to the surface and the chickpeas are glistening. Taste and adjust the seasoning before serving.