Chickpeas is such a mood & so versatile! Made this black chickpea curry with rice and peshawari paratha for lunch today. Really amazing how this chickpea mixes perfectly with the luscious onion-tomato curry, and with cilantro on top 😚 Mamma Mia! 🤤🤤 Soooo good on a windy day like today 💨 💨💨💨💨 Happy Monday! Hope you all have a nice start to the week! Sharing the detailed recipe below –
Ingredients: serves 3 to 4
For Soaking Black Chickpeas
- 1 cup kala chana (dried black chickpeas) – rinsed & soaked overnight or for upto 9 hours
- Enough water for soaking. If chickpeas, absorbs all water – add more.
- 3 tbsps oil
- 1 tbsp cumin seeds (jeera)
- 1 medium onion, peeled, and cut in big chunks
- 2 Roma tomatoes , washed, and cut in big chunks
- 1 tbsp ginger garlic paste
- 4 green chillies (reduce if you like it less spicy)
- ½ tsp kashmiri red chilli powder
- ¼ tsp turmeric powder
- ½ cup water or as required for the gravy
- ½ tsp garam masala
- ½ tsp kitchen king masala
- a pinch of asafoetida (hing)
- salt to taste
- 3-4 tbsps freshly chopped coriander/cilantro leaves
Soak Black Chickpeas (Kala Chana)
- Wash & soak kala chana in enough water overnight or for 9 hours
Steps to make Kala Chana sabzi
- In a mixer grinder, make a fine paste of onion, tomato and green chillies.
- Discard the water that Kala Chana was soaked in. Heat the pressure cooker, add soaked kala chana for 2 whistles on a medium flame with some water (add water unto Kala Chana level).
- Next – open the pressure cooker and remove boiled chana, discard all water and keep it aside.
- Now reheat the same pressure cooker on low flame, and let the leftover water evaporate completely else the oil will crackle.
- Now, add oil, & jeera. Let them crackle and then add onion-tomato-chilli paste
- After sautéing them on medium flame for about 5-7 minutes – add all the spices – turmeric, asafoetida, red chili powder and sauce until all combined
- Then add the boiled kala chana and salt. Stir well.
- Pressure cook chana on a medium to high flame for 2 to 3 whistles. Turn off the flame and let the pressure cooker cool down.
- After 15 minutes open the pressure cooker lid and add more water to adjust the consistency. I like it a little runny if serving with rice or thick gravy if serving with naan bread or paratha.
- If you add water, heat the curry on a low flame until you see bubbles. Towards the end, add garam masala, kitchen king and cilantro and stir well.
- Serve the black chickpeas gravy with steamed basmati rice, naan, paratha, or phulka.
If you try this recipe, do not forget to tag #thepalatetrails on Instagram and/or leave a comment below on this blog post. Thanks for stopping by lovelies!