Kala Chana Curry
Kala chana curry is a delicious dish I grew up eating every Sunday at home, slow-cooked in a rich onion-tomato gravy with black cardamom, Kasuri methi, and warm whole spices for real depth.
Ingredients
- 250 grams chickpeas kala chana
- 1 cup onion fried
- 2 pieces tomatoes medium sized, finely chopped
- 1 tbsp ginger garlic paste or freshly minced ginger and garlic in equal parts
- 1 tbsp dried fenugreek leaves crushed
- 4 pieces green chilies
- ¼ tsp turmeric powder
- 1 tsp cumin seeds powder
- 1 tbsp coriander seeds powder
- 1 tsp garam masala powder
- 2 pieces bay leaves
- 2 pieces black cardamom whole pods
- ¼ tsp asafetida Hing
- 1 tsp salt
- 2 tbsp cooking oil
- Water as required
- 1 tsp chaat masala powder or a mix of roasted cumin powder, dry mango powder/amchur, and a pinch of black salt
- Coriander leaves a few, finely chopped
Instructions
- Soak 250 grams chickpeas (kala chana) in water overnight. Strain them.
- Put the soaked chickpeas in a pressure cooker. Add and mix 1 cup of fried onions, 2 pieces of medium-sized, finely chopped tomatoes, 1 tbsp of ginger garlic paste, 1 tbsp of crushed dried fenugreek leaves, 4 pieces of green chilies, ¼ tsp of turmeric powder, 1 tsp of cumin seeds powder, 1 tbsp of coriander seeds powder, 1 tsp of garam masala powder, 2 pieces of bay leaves, 2 pieces of whole black cardamom pods, ¼ tsp of asafetida (Hing), 1 tsp of salt, 2 tbsp of cooking oil, and water as required. (Pro tip: Add the same oil used to fry the onions. This adds to the taste and flavor of the dish).
- Pressure-cook them with the lid for about 20 minutes on a medium flame or up to 4 whistles. Then, remove the lid and cook it on a high flame for about 3 to 4 minutes or until the gravy thickens. Check the consistency. (Pro tip: Add more spices if required at this stage since further cooking will help the spices infuse nicely and remove the raw smell.)
- Now add 1 tsp of chaat masala powder and a few finely chopped coriander leaves. Mix and cook further on a medium flame for 2 minutes. Switch off the flame, cover it and let it rest for 2 more minutes.
- Check the doneness. Transfer it to a serving bowl.
- Sprinkle some finely chopped coriander leaves on top. Your tasty and spicy homemade kala chana curry is ready.
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Notes
I have cooked the dish in a pressure cooker. You can cook in a pan or kadai. In that case, fry the spices first and lastly add the chickpeas and fried onions. Then follow the other steps.
I add enough water so that it is about half an inch above the chickpeas. This ensures perfect cooking.
Nutrition Info (Estimation Only)
Nutrition Facts
Kala Chana Curry
Amount per Serving
Calories
268
Calories from Fat 108
% Daily Value*
Fat
12
g
18
%
Saturated Fat
1
g
6
%
Trans Fat
0.04
g
Polyunsaturated Fat
4
g
Monounsaturated Fat
7
g
Cholesterol
2
mg
1
%
Sodium
133
mg
6
%
Potassium
395
mg
11
%
Carbohydrates
31
g
10
%
Fiber
9
g
38
%
Sugar
6
g
7
%
Protein
10
g
20
%
Vitamin A
82
IU
2
%
Vitamin C
6
mg
7
%
Calcium
83
mg
8
%
Iron
4
mg
22
%
* Percent Daily Values are based on a 2000 calorie diet.
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