Kaala chana curry

Name: Kaala chana curry
Total time: 3600 s
Yield: 6 servings
Cuisine: American
Ingredients: 1 cup kale chana (black chickpeas); 7 cups water, divided; 2 tsp. salt, divided; 1 tsp. ghee; 3 tsp. cumin seeds, divided; 1/2 tsp. turmeric; 1 tsp. Kashmiri chilli powder; 2 tsp. coriander powder; 1 tbsp. chana masala; 2 tbsp. ghee/oil; 2 tsp. amchoor powder (dry mango powder); 1 tsp. garam masala; 1 tsp. kasuri methi (dry fenugreek leaves); 1/2 tsp. black salt; 1 tsp. pepper powder, freshly ground; slices As required, ginger; 2-3 green chillies, slit; As required cilantro, chopped; 2 tbsp. ghee; 1 tbsp. Kashmiri chilli powder

Sarvat Hanif @sarvathanif

Canada

Kaala Chana Curry (Black chickpea curry) is one of those comforting, everyday dishes that brings simple ingredients together to create something truly satisfying. Made with black chickpeas simmered in a richly spiced masala, this hearty curry is full of traditional Pakistani flavours. The chickpeas soak up all the spices as they cook, resulting in a thick, flavourful gravy that is perfect for serving with roti, paratha or steamed rice.
Black chickpeas, also known as kaala chana, have a lovely earthy flavour and a firmer texture than regular chickpeas. They are a wonderful source of plant-based protein and fibre, making this curry both wholesome and filling. Although the chickpeas need a little soaking time, the actual cooking process is quite straightforward, especially when using a pressure cooker.
The secret to making any chickpea curry is to cool the boiled the chickpeas in the water. Do not drain to separate the chickpeas and the water. By doing so, the chickpeas will be hard in texture.
Whether you're preparing a simple weekday lunch, a meat-free dinner or a traditional Pakistani breakfast spread, this Kaala Chana Curry is a delicious addition to the table.
Serve it hot with fresh roti, paratha or rice for a comforting homemade meal.

Sarvat Hanif @sarvathanif

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Ingredients

1 hour

6 servings

1 cupkale chana (black chickpeas)
7 cupswater, divided
2 tsp.salt, divided
1 tsp.ghee
3 tsp.cumin seeds, divided
1/2 tsp.turmeric
1 tsp.Kashmiri chilli powder
2 tsp.coriander powder
1 tbsp.chana masala
2 tbsp.ghee/oil
2 tsp.amchoor powder (dry mango powder)
1 tsp.garam masala
1 tsp.kasuri methi (dry fenugreek leaves)
1/2 tsp.black salt
1 tsp.pepper powder, freshly ground
slicesAs required, ginger
2-3green chillies, slit
As required, cilantro, chopped
2 tbsp.ghee
1 tbsp.Kashmiri chilli powder

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Steps

1 hour

1

In a bowl add the chickpeas with 4 cups water and 1 teaspoon salt. Mix well and soak overnight.
2

Drain the chickpeas and add to a pot.
3

Add salt, remaining water, 1 teaspoon cumin seeds and 1 teaspoon ghee. Mix and bring to a boil. Then cover and cook till chickpeas are tender.
4

Switch off the flame and remove the pot to cool. Do not drain.
5

In a wok heat 2 tablespoon ghee or oil.
6

Once hot, add remaining cumin seeds and the spiced water. Fry till oil starts to separate and the spices masala turn grainy.
7

Add the chickpeas and the water in which they were boiled. Mix well.
8

Add amchoor, garam masala, kasuri methi, black salt, and pepper powder. Mix well.
9

Add ginger and green chillies along with cilantro. Mix and cook on low flame to dry the liquid to desired consistency.
10

In a pan heat ghee and add the Kashmiri chilli powder. Saute for 10 seconds and then pour over the chickpeas.
11

Gently mix the tarka (tempered oil).