Kala Chana (Black Chickpeas Curry)

Kala Chana (Black Chickpeas Curry)

Black chickpeas curry, Gujarati style, without the use of onion and garlic. This dish creates a nutritious, protein-rich meal when paired with plain rice or phulka roti.
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Prep Time 8 hours 10 minutes
Cook Time 1 hour
Total Time 9 hours 10 minutes
Course Main Course
Cuisine Indian
Servings 2
Calories 419 kcal

Ingredients
  

  • ¾ cup Dry Kala chana (black chickpeas or desi chana)
  • 1 ½ cups Water For pressure cooking
  • 2 medium Tomato
  • 2 small Green chili
  • ½ inch Ginger
  • 1 ½ tablespoons Oil
  • 1 teaspoon Cumin seeds
  • 1 tablespoon Besan (gram flour)
  • 1 teaspoon Red chili powder
  • 1 ½ teaspoons Coriander powder
  • Salt to taste
  • ½ teaspoon Garam Masala
  • ½ teaspoon Amchur powder (Dried mango powder)
  • 2 tablespoons Cilantro or coriander leaves chopped finely

Instructions
 

Soaking, Boiling Kala Chana:

  • Take dry kala chan into the colander and wash under running cold water until water runs clear. Or rinse them 2-3 times until the water is not cloudy anymore.
  • Then add enough water (2-3 inches above) and soak them for at least 8 hours or overnight. Then discard the soaking water.
  • Add soaked chana into the pressure cooker along with fresh water and boil until soft. If you press it between thumb and finger, it should mash easily. Drain the cooking water.
    2 whistles on High + 30 mins on med-low.
     Manual (high pressure) 30 mins

Making Kala Chana Curry

  • Make a puree from tomatoes, ginger and green chili.
  • Heat the oil in a pan on medium heat. Once hot add cumin seeds and let them sizzle.
  • Then add besan and immediately stir it and cook for 1 minute. You will get a nutty toasted aroma of besan. Be careful, do not let the flour get burn.
  • Now add prepared tomato puree and mix well.
  • Add salt, red chili powder and coriander powder. Mix well and let it simmer.
  • Keep cooking with stirring occasionally till all the moisture is evaporated and it becomes like a thick paste.
  • Then add amchur and garam masala. Mix well.
  • Add boiled chana and its water. If the water too much then don’t add all. Just enough to make a gravy consistency.
  • Mix and let it simmer for 5 minutes. Do stir in between.
  • Now turn off the stove and garnish with chopped cilantro.

Nutrition

Calories: 419kcalCarbohydrates: 56gProtein: 16gFat: 15gSaturated Fat: 1gSodium: 749mgPotassium: 1038mgFiber: 15gSugar: 12g
Keyword Kala Chana (Black Chickpeas Curry)
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Article Categories:
Gujarati Food Recipes

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