Black Chana Curry
Black Chana Masala/ Kadalekaalu gojju(in Kannada) is a delicious, south Indian dish. The main ingredient of this curry is the black chickpeas, which are a good source of protein and have other nutritional benefits. Adding these protein-rich, fiber-loaded lentils to our daily diet keeps us feeling fuller for a long time. So what better way to incorporate these lentils than in a delicious black chana curry.
The recipe is simple – Black chickpeas are soaked overnight, then pressured cooked in an onion-tomato base with potatoes, ground spices, and herbs. This curry goes perfectly well with chapati, plain steamed rice, ragi mudde, or millets.
Continue reading to know how to make this delicious black chana curry.
- 1 cup black chana(Black chickpeas), soaked overnight & drained
- 2 cups of water
- 3 tablespoons cooking oil
- ½ teaspoon mustard seeds
- ½ teaspoon ginger, minced
- 2 garlic cloves, minced
- 2 green chili, slit into halves
- 1 small red onion, chopped
- Tomato paste, of 2 large tomatoes or finely chopped
- ½ teaspoon turmeric powder
- 1 teaspoon red chili powder
- ¾ teaspoon cumin powder
- 1 tablespoon coriander powder
- 1 medium potato, cut into cubes
- ½ teaspoon garam masala
- Cilantro, chopped
- Salt to taste
- Heat cooking oil in a pressure cooker on a low-medium flame.
- Once the oil is hot enough, add mustard seeds and allow them to pop. Add minced ginger and garlic, and saute until aromatic.
- Add green chili, and chopped red onion, saute until onion translucent.
- Pour the freshly ground tomato paste, saute for a minute or two on low flame.
- Add salt to taste, turmeric powder, red chili powder, cumin powder, coriander powder, and sauté for 30 seconds. Make sure that the masala does not get burnt.
- Add potato cubes, followed by soaked and drained black chana. Saute them for a minute and pour water. Stir well and allow the mixture to come to a boil.
- Taste for salt and adjust if necessary.
- Pressure cook on medium heat until black chickpeas are tender (usually 6-7 whistles are sufficient). Allow the pressure to release naturally.
- Adjust the curry consistency by adding water, if necessary, and cook the curry on low heat for a minute or two.
- Add garam masala, mix well, cook for 2 minutes and turn the heat off.
- Garnish with some chopped cilantro, and serve with chapati or white rice.
- Add all the spice powders according to your taste and preference.
- Skip potatoes if you don’t feel the need.
- Do not add too much water to pressure cook chickpeas as the curry would become runny. You could adjust the consistency later on.
If you tried this recipe, tag your food recreation on my Instagram @swaadista and let me know how you liked it!
Happy cooking and happy eating <3