Black Chickpea Curry (Kaale Chane ki Sabzi)

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.

Curry Ingredients

  • 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

Method –

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!


Quick Surti Locho

Happy Monday. Celebrate breakfast on Thanksgiving in style. Assuming you all will have a heavy meal during lunch. I think this is the best light breakfast you can opt for. Chaat for breakfast? Not exactly but an improvised ‘Surti Locho.’ It reflects the specialty of Surat, a city in Gujarat ❤️ Its the most famous street food after khandvi 🤣 So, so, soooo easy to make, and served with spicy cilantro-mint chutney, tamarind chutney, a teaspoonful of chaat masala and sev (fried chickpea flour.) The traditional recipe requires you to steam the batter, but I found a workaround. Hello! Microwave. This instant version of microwave gets ready in minutes.

Here goes the recipe –

Ingredients: Serves 4-5  

1 cup chana dal (split chickpeas lentil)
1/3 cup urad dal (black gram lentil)
1/3 cup poha (flattened rice )

For the batter: 
3 tbsp + 2 tbsp oil (for the batter and greasing the dish)
3 finely chopped green chilies
1 tsp ginger paste
1/2 tsp asafoetida
1/4 tsp turmeric powder
1 tsp red chili powder or cayenne pepper
1/2 tsp black pepper powder
1 tsp baking soda or Eno fruit salt
Salt – 1 tsp (as per taste)

For each serving:
2 tbsp coriander-mint chutney
1 tbsp tamarind pulp (I use the store bought)
1 tsp chopped coriander
2 tbsp lemon juice
2-3 tbsp fine sev (size zero preferred)


* Before soaking the lentils overnight, clean and rinse them for 5-6 times.  Next morning, drain the excess water. At the same time, soak poha for 10-12 minutes.

* Coarsely grind the chana dal ( the yellow one) separately and transfer it to a bowl. Grind urad dal with poha and mix it with chana dal paste.

*Add oil, ginger, asafoetida, turmeric powder, green chilies, red chilly powder, black pepper, and salt to taste. Mix everything thoroughly.

*If the batter looks too dry, add 1/4 cup of water. Keep the consistency of batter little thick as of dhokla. At last, add Eno fruit salt and give it a stir only in one direction.

* Grease the glass/microwave-friendly bowl with oil. Now pour the batter into the bowl, tap 2-3 times to get rid of air bubbles. Sprinkle red chilly powder and black pepper powder over it.

*Microwave it for 20 minutes stirring it every 3 minutes for it to cook evenly. If the mix crumbles, don’t shy away from adding a lit bit of 1 tbsp of oil and water.

*Transfer this mouth-drooling and spicy surthi locho on a plate. To serve, crumble it coarsely from the center and top it with lemon juice, tamarind pulp, coriander-mint chutney, and sev. Serve it hot 😉

If you try this recipe, please do not forget to tag #thepalatetrails on Instagram and/or leave a comment below on this blog post 🙂

Thanks for stopping by lovelies!