Kala Chana Curry Recipe - A Hearty and Flavorful Dish
Kala chana curry recipe is a flavorful one-pot North Indian dish made with black chickpeas (kala chana), onion, tomato, and aromatic spices. Melt-in-mouth chana cooked in spicy masala gives a homestyle vibe.
Ingredients
- 1 cup black chickpeas
- 2 medium onions, finely chopped
- 2 medium tomatoes puree
- 2 green chillies, finely chopped
- 1 tbsp chopped coriander leaves
- 1 tbsp oil
- 1 tsp cumin seeds
- 1 tsp coriander powder
- ½ tsp turmeric powder
- 1 tsp salt
- ¼ tsp garam masala
- 2 to 2.5 cups water
Instructions
- Wash black chickpeas and soak them in enough water overnight.
- Heat oil in a pressure cooker with some cumin seeds. Let them sizzle for a few seconds.
- Now add chopped onions and saute them until golden.
- When they are golden, add tomato puree to them.
- Season spices: turmeric powder, coriander powder, salt, and green chillies.
- Mix all of them well and saute for a minute.
- When the masala is ready, add soaked black chickpeas to it.
- Pour 2.5 cups of water and mix all the ingredients well.
- Now cover the cooker lid and cook on high heat for 10 to 12 whistles.
- After that, turn off the flame and wait for the pressure to drop.
- Now open the lid, and the black chickpeas are cooked.
- Add some garam masala and coriander leaves.
- Mix them well, and the kala chana curry is ready.
- Serve it with rice, roti, and poori.
Notes
- Always soak the chana overnight or for at least 5 hours for even cooking.
- Cook the chickpeas until soft or tender, not mushy, for best texture.
- You can add ginger-garlic paste to enhance the flavour.
- Add some cumin powder, chana masala, and asafoetida (hing) for a deep aromatic taste.
- For a thick curry, lightly mash a few cooked chickpeas into the gravy.
- Let the curry rest for 10-15 minutes before serving so the flavours can meld properly.