BLACK CHICKPEAS/KALA CHANA CURRY
This is a very commonly used black chickpeas curry in most Indian homes. Made using kala chana or black chickpeas, this delicious curry is often had with Indian breads and is also used rampantly as one of the ingredients in Chaats.
SERVES - 4
CUISINE - INDIAN
TYPE - CURRY/SNACK/MAIN COURSE
TIME : 15 MINUTES PREPARATION+30 MINUTES COOKING TIME + OVERNIGHT SOAKING OF THE BLACK CHICKPEAS
1) 250 Gms/1 cup of Kala Chana/Black Chickpeas
2) 2-3 pieces of Kokum / Alternately use 1tbsp tamarind pulp
3) 1large Onion roughly chopped
4) 1 large Tomato roughly chopped
5) 1Tbsp garlic paste
6) 1/2 Tbsp of ginger paste
7) 1 Tsp Kashmiri red chilli powder/any other red chilli powder
8) 1 Tbsp Chana Masala
9) 1 Tsp Garam Masala powder
10) 1/2 Tsp of turmeric powder
11)1 Tbsp Oil
12) Salt to taste
13) 2 Tbsp of fresh chopped coriander leaves for garnishing
COOK WITH ME IN EASY STEPS:
1) Soak the chickpeas covered with water overnight.
2) In the morning drain the water out. Take a pressure cooker and along with salt, kokum or tamarind pulp whichever you are using, boil the chickpeas covered with water till completely soft and can be easily smashed between two fingers.
3) Take a pan or kadai. Heat oil in it and when hot add chopped onion, tomato, ginger garlic paste, salt, turmeric powder and saute till the raw fragrance disappears and the onions become transparent and soft.
4) Remove from flame, cool and grind to a smooth paste.
5) Transfer the paste back to the kadai. Add Chickpeas, chana masala, red chilli powder and mix everything well and saute for a couple of minutes.
TIP : Remove the kokum pieces from the boiled chickpeas before transferring them to the pan or kadai.
6) Add water about 1 Cup(250 ml approx) and bring everything to a boil.
7) Sprinkle garam masala, check for seasoning and add salt if required and simmer for a couple of more minutes.
TIP:Add water more water or simmer for a little longer depending on the kind of runny or thick gravy you want.
8) Remove from heat, garnish with fresh coriander leaves. Serve piping hot with Roti, Paratha etc.
TIP: Add chopped onions, cucumber, tomatoes, sev(fried lentil vermicelli), pomegranate arils, mint leaves, a few drops of lemon juice etc. and have it own its own as a snack.