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Wednesday, January 31, 2018

Black Chickpea Curry ~ Kaale Chane Ka Salan ~ Day 31

Kaale Chane Ka Salan ~ Chickpea Curry
Black Chickpea Curry


Black Chickpea Curry ~ Chana Curry
Black Chickpea Curry

Here I am with the last recipe of my 31 Day Blogging Challenge. In case if you are not aware of this challenge, watch out for the next post in which I will be compiling all the 31 recipes in one. Well, for me this was a great achievement as I started this challenge in the beginning of this year and that too when I was on vacation. I shall write more about this challenge in my next post.

Black Chickpea Curry is a staple curry in most of the Indian houses. For me, nothing is more comforting than a bowl of rice and chana curry with a dollop of yogurt and some sliced onion. I suggest that black chickpea should be a part of our diet and should be prepared at least once in a week. These legumes have a much higher fiber content and lower glycemic index. Chickpeas are considered to be a good option for a weight loss diet. It is a great source of Iron and a good source of proteins for vegetarians.


Chana Curry
Chana Curry


Black Chickpea Curry ~ Kaale Chane Ka Salan


A healthy homestyle curry rich in fiber and flavored with the coconut milk.

Preparation time: 20 minutes
Soaking time: overnight (6 hours)
Cooking time: 45 minutes
Total time: 65 minutes
1 cup = 250 ml capacity
Serves 2

Ingredients:

1 cup black chickpeas (washed and soaked overnight)
1 medium onion chopped
1 large tomato chopped
2 teaspoon coriander powder
1 teaspoon cumin powder
1/4 teaspoon turmeric powder
1/4 teaspoon garam masala powder
1 cup coconut milk
1 tablespoon tamarind pulp (or 1/2 cup tamarind soaked water)
5 tablespoon cooking oil
Salt

Masala paste: (grind to a smooth paste)
2 tablespoon chopped ginger
2 tablespoon chopped garlic
5 curry leaves
2 or 3 green chilies (as per taste)
1 small onion chopped
1 teaspoon badi saunf

For tadka:
2 cloves of garlic sliced
4 dry red chilies (small)
6 curry leaves
2 tablespoon cooking oil

Instructions:

1. Pressure cook the chickpeas with enough water and salt. After it is cooked, take about 1/4 cup boiled chickpeas and mash to a smooth paste.
2. Heat 5 tablespoon cooking oil in a saucepan. Fry chopped onion till light brown and then add chopped tomatoes. Cook till the tomatoes start to wilt and then add the ground masala paste, 2 teaspoon coriander powder, 1 teaspoon cumin powder, and 1/4 teaspoon turmeric powder. Stir and cook on low heat for 5 minutes or until the raw smell disappears and oil starts to separate.
3. Now add boiled chickpeas and 1 cup of water from the cooker (add more water only if needed).
4. Stir well and add coconut milk, mashed chickpeas, 1/4 teaspoon garam masala powder, tamarind pulp and salt if needed. Place the lid and cook on low flame for 10 minutes.
5. For tadka: Heat oil in a small pan and add chopped garlic. Cook for few seconds till it turns golden. Then add dry red chilies and curry leaves. Pour this tadka over the curry.
6. Serve the curry hot with rice.


Note: If you do not have coconut milk, you can add 3 tablespoons of grated coconut while grinding the masala paste. This curry is equally good even without adding any coconut.



You might also like:

Chana Dal Masala

Dal Makhani

Masoor Masala

Moong Curry

2 comments:

  1. I have never cooked kala chana in our style for puttu, and recently the Jaisalmer Chana... this is another interesting way to cook with it... looks delicious!

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  2. My father always laughs when he hears that my kids have been eating this for dinner. He says that in his day, they fed horses black chickpeas because they are so high in protein, and that my kids will be as tough as stallions. That remains to be seen.

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