Swaadista

Black Chana Masala, also known as Kadalekalu Gojju in Kannada, is a flavorful South Indian curry. It is typically eaten with rice, chapati, or Idlis. The primary ingredient is black chickpeas, which are an excellent source of protein and fiber, and offer numerous nutritional benefits.

The recipe is simple: first, soak the black chickpeas overnight. Drain, and pressure cook chickpeas in a base of onions and tomatoes, along with potatoes, ground spices, and herbs. This curry pairs perfectly with chapati, plain steamed rice, ragi mudde, Idli, and quinoa.

This curry is a family favorite, so make it often. I hope you try this protein-rich curry and love it as much as we do!

Ingredients:

• 1 cup black chana(Black chickpeas), soaked overnight & drained
• 2 cups of water
• 2 tablespoons cold-pressed coconut oil or any cooking oil
• 1/2 tsp mustard seeds
• 1/2 tsp 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
• 1/4 tsp turmeric powder
• 1 tsp kashmiri red chili powder
• 3/4 tsp cumin powder
• 1 tbsp coriander powder
• 1 medium potato, cut into cubes
• 1/2 tsp garam masala
• Cilantro, chopped
• Salt to taste

Method:

1. Heat oil in a pressure cooker on medium-low heat.
2. Once the oil is hot enough, add mustard seeds and allow them to pop. Add minced ginger and garlic, and saute until aromatic.
3. Add green chili, and chopped red onion, saute until onion translucent.
4. Pour the freshly ground tomato paste, saute for a minute or two on low flame.
5. Add salt, turmeric powder, red chili powder, cumin powder, coriander powder, and sauté for 30 seconds. Make sure that the masala does not get burnt.
6. 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.
7. Taste for salt and adjust if necessary.
8. Pressure cook on medium heat until black chickpeas are tender (usually 6-7 whistles are sufficient). Allow the pressure to release naturally.
9. Adjust the curry consistency by adding water, if necessary, and cook the curry on low heat for a minute or two.
10. Add garam masala, mix well, cook for 2 minutes and turn the heat off.
11. Garnish with some chopped cilantro, and serve with chapati or white rice.

Notes:

• Add all the spice powders according to your taste and preference.
• Do not add too much water to pressure cook chickpeas as the curry would become runny. You could adjust the consistency later on.

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If you tried this recipe, let me know how you liked it by leaving a comment below or tagging a picture of your preparation on Instagram @swaadista

Happy cooking, happy eating!