kalachana
Recipes

Kala Chana Masala – Black Chickpeas Masala Curry – A Lunch Recipe

Spread the love

Ingredients:

  • 200-GRAMS boiled kala chana/black chickpeas (In a Pressure Cooker, Boil the Chana with 4 Cups of Water and a 1 tsp. of Salt for 4-5 whistles)
  • 2 tbsp. of oil
  • 2 finely chopped green chilies
  • 1 tez pata/bay leaf
  • 1 finely chopped onion
  • 1 tsp. ginger garlic paste
  • Salt as per your taste
  • 2 tomato pure
  • ¼ tsp. hing/asafetida
  • 1 tsp. dhaniya/coriander powder
  • 1 tsp. lal mirch/red chili powder
  • 1.5 cups of water

Method:

  • Pre-heat a Kadai
  • Add 2 Tbsp. of oil
  • Add 2 Finely Chopped Green Chilies
  • Add 1 Tez Pata/Bay Leaf
  • Add 1 Finely Chopped Onion
  • Mix and Sauté them well
  • Add 1 Tsp. Ginger-Garlic Paste
  • Mix and cook it well
  • Add Salt as per your taste
  • Add a puree of 2 tomatoes into the Kadai
  • Mix it well and let it cook on a medium flame
  • Add ¼ tsp. of Hing/Asafetida
  • Add 1 tsp. of Dhaniya/Coriander Powder
  • Add 1 tsp. Lal Mirch/Red Chili Powder
  • Mix and Sauté them well
  • Cook it under a lid on slow flame for 2-3 Minutes
  • Add 1.5 Cups of Water
  • Add 200-Grams boiled kala chana/black chickpeas
  • Mix it well and let it cook under a lid for 3-4 minutes on a medium flame
  • Remove the lid and give it a good mix and on a slow flame let it cook for a final minute.
  • Serve it hot with rice or chapati.

Leave a Reply

Your email address will not be published. Required fields are marked *