Kala Chana Curry

(Black Chickpea Curry)

30 min

Prep (min)

Katoris

🌿

Vegetarian

Nutrient Information — per 1 Katoris

183 Kcal

Energy (kcal)

8.8 g

Protein

20.9 g

Carbohydrate

6.6 g

Total Fats

Amount per diet plan: 1.5 Katoris at one time

Ingredients

1 1/4 cup Black chickpea (kala chana)

2 medium Tomatoes, finely chopped

1 large Onion, finely chopped

2 cm piece Ginger, finely crushed

3 small cloves Garlic, crushed

2 small Green chillies, sliced (optional)

4 tsp Mustard oil

6 cups Water

4 sprigs Coriander leaves, finely chopped for garnish

2 tsp Cumin seeds

1/4 tsp Asafoetida (hing)

1/2 tsp Turmeric powder

1 tsp Garam masala (freshly prepared)

Use minimal Amount of salt

Method of Preparation

Drain the black chana.

Peel the onion, ginger and garlic and wash them along with tomatoes and green chillies.

Crush the ginger, garlic. Finely chop onion and tomatoes and slice the green chillies.

In the pressure cooker add the drained dal along with half the crushed ginger and garlic and cook for 10 to 12 minutes on medium heat (2-3 whistles). Open the pressure cooker, drain, and reserve water.

Heat oil in a pan and add cumin seeds, asafoetida (hing), and let it splutter. Add chopped onion, remaining crushed ginger, garlic and sliced green chillies. Saute until it is golden brown.

After that add the tomatoes, salt and turmeric powder, saute for a few minutes. Cook until oil separates. If masala sticks to the pan, sprinkle a little water to prevent burning.

Add the drained cooked black chana, put freshly ground garam masala, and cook for another five minutes. Add the reserved water and cook for 20 minutes until the gravy thickens on low flame.

Serve hot, garnished with coriander leaves.