Kala chana curry is an Indian style black chickpeas gravy. Black chickpeas are darker and smaller in size than the white chickpeas / garbanzo beans. They are rich in protein and and very nutritious.
This curry has an onion-tomato base and goes well with rotis, puri or rice.
For other kala chana recipes check out jaisalmeri kala chana, black chickpeas brinjal curry and aloo kala chana chaat.
Now on to the easy recipe for kala chana curry.
Kala Chana Curry | Black Chickpeas Curry Recipe
Kala Chana Curry recipe
Category:Side Dish
Cuisine:North Indian
Author:Jiya Jesh
Serves:2-3
Prep Time:10 mins
Cook Time:20 mins
Total Time:30 mins
Ingredients
- 1/2 cup kala chana / black chickpeas
- 1 large onion
- 2 tomatoes, medium-sized
- 1 inch piece ginger
- 2 cloves
- 1 inch piece cinnamon
- 2 green cardamoms
- 1 tsp cumin seeds
- 1/4 tsp turmeric powder
- 1 tsp red chilli powder
- 2 tsp coriander powder
- 1/2 tsp garam masala powder
- Coriander leaves for garnishing
- Salt to taste
Instructions
- Soak kala chana in enough water overnight or for around 7-8 hours.
- Drain the water and pressure cook it in enough water for about 4-5 whistles or until they turn soft.
- Drain the water. Take a handful of the chickpeas and grind to a coarse paste. Keep aside.
- Chop onions, ginger and tomatoes.
- Heat 1 tbsp oil in a kadai or pan. Add cumin seeds, cinnamon, cardamom and cloves.
- Once cumin seeds crackle, add chopped onions and ginger.
- Saute till onions turn golden brown.
- Now add the chopped tomatoes and let this cook for 2 minutes.
- Add turmeric powder, coriander powder, salt, red chilli powder and garam masala powder. Mix well.
- Cook this mixture till tomatoes are completely mashed.
- Add the cooked kala chana, the mashed kala chana and little water.
- You could use the water that you had used to pressure cook the chana.
- Let this cook for 7-8 minutes till the chana blends with the masalas.
- Garnish with chopped coriander leaves and kala chana curry is ready to be served hot with rotis or rice.
Venkat says
I like and enjoy all your recipes ismlnmeey.Only thing I have time to prepare only a few of them.Thanks a lot.Keep posting.