Kala Chana Curry (Black Chickpea Curry)
Rustic, earthy black chickpea curry slow-simmered in a spiced onion-tomato base — a high-fiber, high-protein Indian staple perfect for festival days.
10mPrep
35mCook
4Servings
260Calories
14gProtein
Ingredients
- 1 cupsblack chickpeas (kala chana), soaked
- 1 mediumonion, finely diced
- 1 mediumtomatoes, chopped
- 1 tbspgarlic-ginger paste
- 1 tspcumin seeds
- 1 tspcoriander powder
- 1 tspamchur powder
- 1 tspgaram masala
- 1 tspturmeric
- 1 tbspoil
- 1 tspsalt
Ingredients
- 1.5 cups black chickpeas (kala chana), soaked
- 2 medium onion, finely diced
- 2 medium tomatoes, chopped
- 2 tbsp garlic-ginger paste
- 1 tsp cumin seeds
- 1 tsp coriander powder
- 1 tsp amchur powder
- 0.5 tsp garam masala
- 0.5 tsp turmeric
- 3 tbsp oil
- 1 tsp salt
Instructions
- Pressure cook soaked black chickpeas for 25 minutes with salt and turmeric until tender.
- Heat oil in a pot; add cumin seeds and let sizzle.
- Sauté onion until deep golden, about 8 minutes; add garlic-ginger paste and cook 2 minutes.
- Add tomatoes and cook until mashy, 7 minutes; stir in all spice powders.
- Add chickpeas with 1 cup cooking water; bring to boil and simmer 10 minutes.
- Finish with amchur for tang; garnish with cilantro and serve with puri or rice.