black chickpeas curry | kala chana recipe
black chickpeas recipe is a perfect way to get protein and iron. If you are bored of using white chickpeas or beans, try these once. Learn to make it here in easy steps.
- 2-3 tablespoon oil
- 2 medium onions diced
- 1 cup pureed tomatoes / diced tomatoes
- 1 tablespoon ginger paste
- 1 tablespoon garlic paste
- ½ tablespoon garam masala or adjust as per taste
- 1 tablespoon curry powder
- ½ tablespoon red chilly powder or paprika powder adjust as per taste
- 2 medium potatoes cubed,optional
- 3 cups Boiled black chickpeas (refer notes for dried chickpeas)
- 2 cups hot water
- Salt as per taste
In a pan or a pot, heat oil. Add onion with some salt and sauté on low/medium heat until dark brown. (If you prefer the dark gravy cook as brown as possible.) Add ginger, garlic once onions are cooked.
Add the crushed/pureed tomatoes with little salt.(I have just blended fresh tomatoes here.)
Continue cooking with little salt, once tomatoes have cooked. Add the spices.
Continue cooking until the masala has mixed well. You will get a divine aroma which makes you fall in love instantly! :)
Add the potato pieces and mix well.
Now, add 2 cups of hot water along with soaked chickpeas. Cover and cook for 10-15 minutes.
Serve hot with rice/bread.
Note: If you prefer the dark gravy cook as brown as possible. Switch off just before they start to burn. It is worth the wait trust me!
For boiling chickpeas :
Soak chickpeas overnight or at least for 4 hours in water for 2 hours in hot water. They swell and double in the size post soaking. If you want you can also use canned chickpeas for this curry.Pressure cook the chickpeas with 3-4 cups of water and bit of salt for 2-3 whistles or in a covered pot, until soft
For instant pot, I would recommend to cook on high of 15 minutes and release the steam after 15 minutes. This would change a bit based on the quality chickpeas you are using.