Black Chickpeas Curry / Kala Chana Masala

Black Chickpeas have quite an earthy and nutty taste...which is why, it’s mostly used in making chaats and snacks. But it is equally tasty in curries as well. Ma used to make this Black Chickpeas Curry / Kala Chana Curry when we ran out of chickpeas / garbanzo beans. 

Also....this is a nice curry for the lunchbox and the breakfast as well. If you want to make this curry for breakfast just omit the whole garam masalas to reduce the richness of the spices. Don’t forget to drizzle the lime juice before serving or serve with some fresh red onions and lime wedges. Sprinkle some chat masala as well, if you like.

Temper the oil with cinnamon stick, green cardamoms, cloves and bay leaves and then add the chopped onions. Cook the onions till they become lightly golden.

Add the chilli - ginger - garlic paste.

Cook till the onions are nicely golden brown.

Add the tomatoes ad cook until the tomatoes are completely mushy and the oil has started to separate.

Add the turmeric powder, red chilli powder, cumin powder and coriander powder. Cook for 2 minutes more.

Add the boiled and cooked black chicpeas and potatoes and water.

Simmer till the curry thickens and the oil starts to float on top of the curry.

Finish off with some garam masala powder and a handful of fresh coriander leaves.

Black Chickpeas Curry

Serves 4-5

Ingredients:

1 and ½ cups of black chickpeas

2 medium onions – chopped

2 medium tomatoes – chopped

4 garlic cloves – minced

1 inch ginger – minced

2 green chillies – finely chopped

1 medium potato – peeled and cubed (optional)

A small cinnamon stick

2 green cardamoms

2 cloves

1 bay leaf

1 tsp cumin powder

1 tsp coriander powder

1 tsp turmeric powder

1 tsp red chilli powder

½ tsp garam masala powder

A handful of fresh coriander leaves – chopped

¼ cup of oil

Salt

Method:

Soak the black chickpeas overnight. Drain the water and put them in a pressure cooker with some salt and cook on pressure till the cooker blows 3-4 whistles. Switch off the flame and keep the cooker aside.

When the cooker has released all the pressure open the lid and drain the water. Keep the boiled and cooked black chickpeas aside.

In a kadai / pan heat oil and shallow dry the potatoes until lightly golden. Once done, take them out of the pan and keep in a separate bowl.

Temper the remaining oil with the cinnamon stick, cloves, green cardamoms and bay leaves.

Sauté for some seconds or until the oil becomes aromatic and then add the chopped onions to them.

Sprinkle some salt and cook the onions till they are golden.

Add the chilli – ginger – garlic paste and give a good mix.

Stir and cook for 2-3 minutes more or until the onions become golden brown.

Add the tomatoes and sprinkle some more salt.

Cook the tomatoes till they become completely mushy and the oil has started to separate.

Add the turmeric powder, red chilli powder, cumin and coriander powder and mix well.

Simmer for a minute or so, to let go of the raw smell of the spices.

Now add the boiled chickpeas and fried potatoes.

Pour 1 and ½ cup of water and stir to mix everything properly.

Put the lid on and simmer on medium flame for 10-12 minutes allowing to the chickpeas and the potatoes to absorb the flavours

After 10 minutes open the lid and simmer uncovered until the curry thickens and the oil starts to float on top of the curry.

Taste and adjust the seasonings.

Sprinkle the garam masala powder and chopped coriander leaves.

Give a gentle mix and switch off the flame.

Serve hot with onion sliced and lime wedges.