Black Chickpeas Curry (Kala Chana)
Kala Chana are black (or brown) chickpeas. It is a simple and delicious curry from Punjabi. The chickpeas gravy is very easy to make and yet super flavorful. The curry has some basic ingredients like onions, tomatoes and garlic. Of course the typical Indian spices like Garam Masala take also place on the ingredients list. This easy to cook black chickpeas curry is made quite often at home in India since it is cooked in one pot and you do not need to cook the chickpeas separately.
1 can black chickpeas (Kala Chana from TRS)
2 tbs neutral oil
½ tsp cumin seeds
1 green chili, finely chopped
½ tsp Garlic-Ginger Paste
1 big onion, chopped
200 g pureed tomatoes
½ tsp salt
1 tsp Garam Masala
½ tsp red chili powder
¼ tsp turmeric
Fresh coriander leaves, for serving
1 lemon, for serving
In the beginning heat oil in a pot or pan. Add cumin seeds and stir fry shortly. Now add onions, green chili and salt. Stir fry for one minute.
Now add Garlic-Ginger Paste and stir fry for another minute. Add pureed tomatoes and stir. Reduce heat and add all remaining spices. Stir well and simmer for 3 minutes.
At the end you drain and wash the black chickpeas (they are pre-cooked) and add to the pot. Cook for 3-4 minutes.
Transfer to a plate and sprinkle with fresh coriander. Serve with lime juice and fresh cooked rice or any kind of Roti.
If you don’t use the canned chickpeas you have to soak the dry chickpeas over night! Uncooked chickpeas contain phasin as well as the bitter substance saponin and are therefore toxic!
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