Punjab
Kala Chana Curry Recipe
Prep Time | 540 minutes |
Cook Time | 30 minutes |
Servings |
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Ingredients
- 1 cup of kala chana - soaked overnight or for 8-9 hours dried black chickpeas
- 3 cups water for soaking black chickpeas
- 1 medium size onion finely chopped
- 1 large tomato finely chopped
- 4 to 5 garlic cloves finely chopped (lahsun)
- 1 to 2 green chilli finely chopped (hari mirch)
- 1 teaspoon cumin jeera
- teaspoon ½kashmiri red chilli powder or degi mirch
- teaspoon ½punjabi garam masala or regular garam masala powder
- teaspoon ¼turmeric haldi
- 1 pinch of asafoetida hing
- 2 tablespoon ghee or oil
- salt as required
Ingredients
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Instructions
- Soak the black chickpeas or kala chana overnight or for 8-9 hours.
- In a pressure cooker, add 2 tbsp of ghee or oil.
- Add cumin, crackle them and then add finely chopped onions.
- Saute the onions till they become light golden.
- Add garlic, green chilli and saute for 15-20 seconds .
- Add finely chopped tomatoes and saute them till the oil starts leaving from the sides of the onion-tomato masala.
- Add the turmeric powder, asafoetida, kashmiri red chili powder and saute for 2-3 seconds.
- Then add the kala chana along with all of the water. season with salt and stir well.
- Pressure cook on a medium to high flame for 8-9 whistles or more till the chickpeas are cooked well and softened.
- Lastly sprinkle the garam masala and stir. garnish the kala chana curry with coriander leaves.
- Serve the kala chana curry with steamed rice, rotis or chappati.