KALA CHANA RECIPE | BLACK CHANA MASALA RECIPE | BLACK CHICKPEAS CURRY
easy kala chana recipe | black chana masala recipe | black chickpeas curry
Provided by HEBBARS KITCHEN
Categories curry
Time 30m
Number Of Ingredients 21
Steps:
- firstly, in a pressure cooker take 3 tsp oil and saute spices.
- now saute 1 onion, 2 green chilli and 1 tsp ginger garlic paste.
- also, saute 1 cup tomato until it turns soft and mushy.
- furthermore, add spices and 1 tsp salt.
- saute on low flame, till the oil releases from tomato.
- now add 1 cup black chana or kala chana soaked overnight. saute for a minute.
- add 3 cups of water and mix well.
- cover and pressure cook for 8 whistles or till chana get cooked completely.
- now add ½ tsp garam masala, 2 tbsp coriander and mix well.
- finally, serve kala chana curry with rice or roti.
KALA CHANA RECIPE (BLACK CHICKPEAS CURRY)
Black chickpeas cooked with onions, tomatoes and spices . It goes well with rice, roti or naan. Instructions included to cook in a pot, pressure cooker & instant pot.
Provided by Swasthi
Categories Main
Number Of Ingredients 18
Steps:
- Add kala chana to a large bowl and rinse them at least thrice. Soak them for 6 to 8 hours or overnight in 4 to 6 cups of water.
- Once soaked drain the water and rinse them well.
- Heat oil in a pressure cooker. Then add cumin seeds.
- When they sizzle, add onions and saute until they turn light golden.
- Next add ginger garlic and saute for a minute or until a nice aroma comes out.
- Add tomato puree and cook for a while until it turns thick.
- Next stir in the spice powders - turmeric, red chilli powder, garam masala, coriander powder and salt. Saute well until the mixture smells good and begins to leave the sides of the pan.
- Pour 3 cups water and add the drained kala chana. Stir well and cover the pressure cooker with the lid.
- Pressure cook on a medium flame for 10 whistles. Let the pressure release naturally.
- Open the lid and check if the kala chana is tender & cooked. If not pressure cook for 2 more whistles.
- Then add coriander leaves and all the other optional ingredients - ginger juliennes, ghee and crushed kasuri methi. Simmer for 2 to 3 minutes. Taste test and add more salt if needed. Serve kala chana with rice or roti.
- Soak them overnight. Drain and cook with 3 cups of water. Keep adding more water as they cook. They will take about 1 hour 30 mins to cook tender. Then add them to the onion tomato masala & simmer for 15 to 20 mins so they absorb the flavors.
- Press saute button. When the IP displays hot, pour oil to the inner pot of the IP.
- Add cumin and let them sizzle. Stir in the onions and salt. Saute until they turn light golden.
- Saute ginger garlic for 30 seconds. Add tomatoes, salt and all the spice powders. Saute until the mix turns slightly thick and aromatic for 2 mins.
- Pour 2 cups water and deglaze the pot by scrubbing the bottom with a wooden spatula. This releases any bits of food stuck & prevents a burn sign.
- Then add the drained kala chana and give a good stir. Press CANCEL button.
- Secure the IP with lid and position the steam release handle to sealing.
- Press PRESSURE COOK button (high) and set the timer to 35 to 40 mins. Or you can also use the bean chilli mode and set the timer to 40 mins.
- When the IP is done cooking, it will beep. Allow the pressure to release naturally for atleast 15 mins.
- This step is optional - Add some ghee, kasuri methi and ginger juliennes. Mix well and cook on saute mode for 2 minutes. Garnish kala chana with coriander leaves. Sprinkle some lemon juice and serve with rice or roti.
Nutrition Facts : Calories 249 kcal, Carbohydrate 33 g, Protein 8 g, Fat 10 g, SaturatedFat 1 g, Sodium 499 mg, Fiber 3 g, Sugar 2 g, ServingSize 1 serving
KALA CHANNA (BLACK CHICKPEAS)
In many Indian households observing Ramadan, black chickpeas are eaten at sunset when the fast ends. Here's how to prepare kala channa at home.
Provided by Asma Khan
Yield Serves 4
Number Of Ingredients 13
Steps:
- Wash the chickpeas under cold running water. Put them in a large bowl, cover with cold water, and leave to soak for at least 6 hours or preferably overnight. The chickpeas will double in volume so ensure you use a suitable bowl and add at least 6⅓ cups (1.5 liters) water.
- Drain the chickpeas and put them in a pot, cover with fresh water, and bring to a boil. Add the dried red chiles, cover, and simmer for 1-1½ hours. Check after 1 hour-the chickpeas should be firm but soft inside (the outside will not soften). If the inside is still hard, continue to simmer until the chickpeas have a creamy consistency inside. Drain and set aside.
- Meanwhile, dry roast the cumin seeds in a heavy-based pan over low heat, stirring until they turn a few shades darker. Tip them onto a plate and leave to cool. Grind to a powder, using a spice grinder or a mortar and pestle.
- Heat the oil in a large pot over medium-high heat. Add the onion and fry for about 15 minutes until rich and brown. Add the garlic, ginger, and green chile and stir for a minute, then add the ground roasted cumin, coriander, and chile powder, followed by the tomato paste.
- Add a generous 2 cups (500 ml) warm water and return the chickpeas and red chiles to the pot with the salt. Keep the liquid at a slow rolling boil until it has reduced to a thick clingy sauce. Add the garam masala and continue to cook until the oil comes to the surface and the chickpeas are glistening. Taste and adjust the seasoning before serving.
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