Kala Channa (Black Chick Pea Curry)
Recipe type: Curries
Kala Channa or Black Chick Peas Curry is a very down-to-earth homey dish, that is the best way to describe it. It has a way to making you feel very satisfied with your food. High in proteins, it’s a great choice for staying healthy. We love this dish with some hot rice. Simple to make and with abundance to flavor, get those taste buds going!
- Kala Channa – 2 cups
- Water – 5 cups
- Oil – 1 tbsp
- Asafoetida – ⅛ tsp
- Turmeric/Haldi – ¼ tsp
- Minced Ginger – 1 tsp
- Minced Garlic – 1 tsp
- Pureed Tomato Can – 14 oz
- Salt – 2 tsp (or to taste)
- Garam Masala – 1 tsp
- Red Chili Powder – ½ tsp or to taste
- Cilantro/Coriander Leaves – 10 sprigs, finely chopped
- Wash and soak the Kala Channa in lots of water.
- Soak them overnight (at least 8 hours).
- In a pressure cooker, add the Kala Channas, Water and 1 tsp of Salt.
- Mix, close the pressure cooker and cook on high.
- Allow it to whistle 3 times and then lower heat to a simmer and cook for another 45 minutes.
- Once done, turn off the flame and allow the pressure to go down by itself.
- Check to see the Channas are cooked. Take one between your fingers and if you press it, it should squish.
- For the seasoning, take a pan and heat Oil on medium flame.
- Once hot, add in Asafoetida, Turmeric, Minced Ginger & Garlic, pureed Tomatoes in that order.
- Mix well and add 1 tsp of Salt and cook till the oil separates from the mixture.
- Once done, add in the dry spices – Garam Masala and Red Chili and mix.
- Take a potato masher and gently mash some of the channas in the cooker.
- Add everything from the cooker to the pan.
- Also add chopped Cilantro/Coriander Leaves, cover and allow it to come to a boil.
- Once it boils, check the spices.
- Cook some more if you like thicker gravy and add additional water if you like it with more liquid (boil once again if you are adding more water)
- Serve hot with Rice, Chapatis or Rotis.