Black Chickpea Curry is a staple curry in most Indian houses. For me, nothing is more comforting than a bowl of rice and chana curry with a dollop of yogurt and some sliced onion. I suggest that black chickpea should be a part of our diet and should be prepared at least once a week. These legumes have much higher fiber content and lower glycemic index. Chickpeas are considered to be a good option for a weight loss diet. It is a great source of iron and a good source of proteins for vegetarians. Here I am with the last recipe of my 31 Day Blogging Challenge. In case you are not aware of this challenge, watch out for the next post in which I will be compiling all the 31 recipes in one. Well, for me this was a great achievement as I started this challenge at the beginning of this year and that too when I was on vacation. I shall write more about this challenge in my next post.
Black Chickpea Curry ~ Kaale Chane Ka Salan
Ingredients
- 1 cup black chickpeas washed and soaked overnight
- 1 medium onion chopped
- 1 large tomato chopped
- 2 teaspoon coriander powder
- 1 teaspoon cumin powder
- ¼ teaspoon turmeric powder
- ¼ teaspoon garam masala powder
- 1 cup coconut milk
- 1 tablespoon tamarind pulp or 1/2 cup tamarind soaked water
- 5 tablespoon cooking oil
- ¾ teaspoon salt
Masala paste: (grind to a smooth paste)
- 2 tablespoon chopped ginger
- 2 tablespoon chopped garlic
- 5 curry leaves
- 2 or 3 green chilies as per taste
- 1 small onion chopped
- 1 teaspoon badi saunf
For tadka:
- 2 cloves of garlic sliced
- 4 dry red chilies small
- 6 curry leaves
- 2 tablespoon cooking oil
Instructions
- Pressure cook the chickpeas with enough water and salt. After it is cooked, take about 1/4 cup boiled chickpeas and mash to a smooth paste.
- Heat 5 tablespoon cooking oil in a saucepan. Fry chopped onion till light brown and then add chopped tomatoes. Cook till the tomatoes start to wilt and then add the ground masala paste, 2 teaspoon coriander powder, 1 teaspoon cumin powder, and 1/4 teaspoon turmeric powder. Stir and cook on low heat for 5 minutes or until the raw smell disappears and oil starts to separate.
- Now add boiled chickpeas and 1 cup of water from the cooker (add more water only if needed).
- Stir well and add coconut milk, mashed chickpeas, 1/4 teaspoon garam masala powder, tamarind pulp, and salt if needed. Place the lid and cook on low flame for 10 minutes.
For tadka:
- Heat oil in a small pan and add chopped garlic. Cook for a few seconds till it turns golden. Then add dry red chilies and curry leaves. Pour this tadka over the curry.
- Serve the curry hot with rice.
If you have any queries regarding the recipe, do mention it in the comments section and I shall get back to you.
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