Masaledar Kaala Channa – Spicy Black Chick Peas

This vegetarian and vegan recipe of chick pea curry is both delicious and easy to put together.
By Nandita Nataraj

This wonderful recipe was adapted from Sailusfood.com. This curry is so tasty and so full of flavour that I, who did not like chick peas very much, actually began to relish it.

This vegetarian and vegan recipe of chick pea curry is prepared by simmering the cooked chick peas in an onion and tomato based gravy which is laces with tamarind. Even though the list of ingredients looks intimidating, this curry is quite easy to put together. Just top this curry with some chopped raw onions and a dash of lime for extra flavour. I assure you. It would taste heavenly

Masaledar Kaala chana- Spicy black chick peas
 
Prep Time
Cook Time
Total Time
 
Author:
Recipe Type: Main
Serves: 4
Ingredients
  • Ingredients
  • Black chick peas- 1 cup or 5.3Oz, soaked over night
  • Onion-1 large, blanched and pureed
  • Tomatoes- 2 med, blanched and pureed
  • Tamarind extract- ½tbsp
  • Ginger= garlic paste- 1tsp
  • Turmeric- ¼tsp
  • Red chilli powder- ¼tsp
  • Green chilli- 1 slit
  • Salt to taste
  • Sugar- ¼tsp
  • Coriander seed powder- ½tsp
  • Garam masala- a pinch
  • Kasuri methi- ¼tsp
  • Oil- 2tbsp
  • Cloves-2
  • Cardamom- 2
  • Cinnamon- 1" piece
  • Coriander leaves to garnish
Instructions
  1. Pressure cook the soaked chick peas with 1-1/2 cups of water to 4-5 whistles and set aside
  2. Powder cloves, cinnamon and cardamom and keep aside
  3. Heat oil in a wok and add the cumin seeds
  4. Once they sputter add the ground spice mix and fry for a few seconds.
  5. Add the Pureed onion and fry for 2min
  6. Add the slit green chilli and ginger-garlic paste and fry till the raw smell goes
  7. Stir in the tomato puree and fry for 2min
  8. Add the turmeric powder, red chilli powder, coriander seed powder, salt, sugar, Kasuri methi and the tamarind extract and fry for 3-4min
  9. Add the Cooked chick peas along with the water and the garmam masala and allow the mixture to simmer for 8-10min
  10. Garnish with coriander leaves and serve hot with rice or rotis
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