Thursday, 23 July 2015

Kala Channa Curry (Black Chickpeas Curry)

Kala Channa Curry (Black Chickpeas Curry)

Kala Channa (Black Chickpeas) – 1 cup
Cumin Seeds – 1/2 tsp
Finely Chopped Onions – 3/4 cup
Tomatoes puree – 3/4 cup
Ginger & Garlic paste – 2 tsp
Chopped Green Chillies -- 2-3
Turmeric Powder – 1/2 tsp
Red Chilli powder – 1/2 tsp
Dhania Powder – 1 tsp
Garam Masala – 1/2 tsp
Mango powder – 1/2 tsp
Chopped Coriander leaves -- 2tbsp
Oil – 2 tbsp
Water – 4 cups
Salt to taste

Wash channa and soak in enough water overnight (at least 8-10 hours). Next day discard the soaking water and add channa in a pressure cooker with fresh water. Boil channa with little salt for about 15-20 minutes. Now heat oil in pan and add cumin seeds and let them browned. Add onions and saute till they get golden brown colour. Add ginger and garlic paste and saute for few seconds. Add tomatoes puree and chopped green chillies and saute for 4-5 minutes. Add turmeric powder, red chilli powder, dhania powder and garam masala powder  Cook till oil starts leaving the masala. Then add boiled channa along with water. Simmer for 5 minutes. Add more salt and water if required. Simmer for 5 -10 minutes till you get your desired consistency. Add mango powder and mix. Garnish with coriander leaves. Serve with chapatis, puris or rice.

Kala Channa, apart from being economical, this legume packs the benefits of fiber, protein and numerous vitamins and minerals making it a healthy option to include in your diet. 

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