Kala Chana Masala

Name: Kala Chana Masala
Total time: 1800 s
Yield: Serves 4 servings
Ingredients: 7 oz black chickpeas (about 200 grams); 2 onions; 6 cloves garlic; 2 tomatoes; Salt, to taste; 1 tablespoon red chili powder; 1 tablespoon coriander powder; 1 pinch turmeric; Garam masala, to taste; 1 small piece tamarind; as needed Oil,

Hema ahara @cook_26617492

Today I made kala chana sabzi (black chickpea curry). This dish is very tasty and quick to prepare. Try making it this way—you’ll definitely like it!

Hema ahara @cook_26617492

Today I made kala chana sabzi (black chickpea curry). This dish is very tasty and quick to prepare. Try making it this way—you’ll definitely like it!

Saved

Ingredients

30 minutes

Serves 4 servings

7 ozblack chickpeas (about 200 grams)
2onions
6 clovesgarlic
2tomatoes
Salt, to taste
1 tablespoonred chili powder
1 tablespooncoriander powder
1 pinchturmeric
Garam masala, to taste
1small piece tamarind
as neededOil,

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Steps

30 minutes

1

Soak the black chickpeas for 8 hours. Add water and the soaked chickpeas to a pressure cooker, add salt, and boil them.
2

You can serve this with roti, rice, or puri.
3

Make a paste of the onions and garlic. Puree the tomatoes. Heat oil in a pressure cooker, add the onion and garlic paste, and sauté until golden brown. Add the tomato puree, salt to taste, red chili powder, turmeric, and coriander powder. Mix well, then add the boiled black chickpeas.
4

When you see oil separating from the curry, add a little water and the piece of tamarind. Cook on low heat for 10 minutes.
5

Open the pressure cooker, sprinkle garam masala and chopped cilantro on top. Your hot kala chana masala is ready to serve.