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
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Masaledar Kaala chana- Spicy black chick peas
- Total Time: 45 minutes
- Yield: 4 servings 1x
Description
This spicy black chick pea curry is simmered in a flavorful onion and tomato gravy with a hint of tamarind, creating a delicious vegetarian and vegan dish.
Ingredients
- 1 cup (5.3 oz / 150 g) black chick peas, soaked overnight
- 1 large onion, blanched and pureed
- 2 medium tomatoes, blanched and pureed
- 1/2 tbsp tamarind extract
- 1 tsp ginger-garlic paste
- 1/4 tsp turmeric powder
- 1/2 tsp cumin seeds
- 2-3 cloves
- 1 small piece of cinnamon stick
- 2-3 cardamom pods
- 2 tbsp (30 ml) oil
- Salt to taste
- Chopped raw onions, for garnish
- Lime wedges, for garnish
Instructions
- Pressure cook the soaked chick peas with 1-1/2 cups of water for 4-5 whistles or until they are soft. Set aside.
- In a spice grinder, powder the cloves, cinnamon, and cardamom. Set aside.
- Heat oil in a wok over medium heat and add the cumin seeds. Once they sputter, add the ginger-garlic paste and sauté for a minute until fragrant.
- Add the pureed onion and cook for 5-7 minutes until the raw smell disappears.
- Stir in the pureed tomatoes, turmeric powder, and salt. Cook for another 5-7 minutes until the oil separates from the mixture.
- Add the tamarind extract and the ground spice powder. Mix well and cook for 2 minutes.
- Add the cooked chick peas along with the cooking water. Simmer for 10-15 minutes, allowing the flavors to meld and the gravy to thicken.
- Garnish with chopped raw onions and a dash of lime before serving.
Notes
- For extra flavor, top the curry with chopped raw onions and a squeeze of lime before serving.
- This dish can be stored in the refrigerator for up to 3 days.
- Reheat gently before serving.
- If you prefer a thicker gravy, simmer for a few extra minutes to reduce the liquid.
- Prep Time: 25 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Cuisine: Indian
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 6 grams
- Sodium: 400 mg
- Fat: 8 grams
- Carbohydrates: 40 grams
- Fiber: 12 grams
- Protein: 10 grams
- Cholesterol: 0 mg
If You Liked This Recipe, You’ll Love These
- Dhingri Matar – Creamy Indian Mushroom and Pea Curry
- Keema Matar (Ground Lamb with Peas)
- Pumpkin Masala Curry
- Eggplant and Cauliflower Curry with Tofu
Frequently Asked Questions
What are black chick peas, and how are they different from the regular canned ones?
Black chick peas (kaala channa) are a smaller, darker, earthier variety of chickpea with a firmer texture than the pale cream-colored chickpeas found in most cans. This recipe uses 1 cup (150g) soaked overnight rather than canned, because the dried variety holds its shape better through pressure cooking and extended simmering in the gravy. 
What role does the tamarind extract play in this curry?
The 1/2 tbsp of tamarind extract adds a sour, fruity tang that balances the richness of the onion-tomato gravy. The article highlights tamarind as a key differentiator that gives this curry its distinctive flavor — the gravy is simmered for 10-15 minutes after adding the cooked chickpeas to allow these flavors to meld.
Why are both the onion and tomato pureed and cooked separately rather than chopped and added together?
Blanching and pureeing both the onion and tomatoes before cooking creates a smoother, more integrated gravy base. The onion puree is cooked for 5-7 minutes until the raw smell is gone, then the tomato puree is added and cooked for another 5-7 minutes until the oil separates — this two-stage process builds depth of flavor.
