Kala Chana Masala [Black Chickpea Curry]

In this easy Indian curry, black chickpeas are simmered in an aromatic gravy made from simple ingredients- onions, tomatoes and spices. The result is an absolute nourishing comfort food.

Ingredients:

1. Black Chana/Chickpeas, 1 cup, heaped, washed and soaked overnight.
2. Cooking Oil, 2-3 tablespoons
3. Onions, 100 g, pureed.
4. Tomatoes, 250 g, pureed.
5. Ginger-Garlic paste, 1/2 tablespoon
6. Red Chilli, 1 & 1/2 teaspoon
7. Turmeric, 1/2 teaspoon
8. Coriander powder, 1 teaspoon, roasted.
9. Cumin powder, 1/2 teaspoon, roasted.
10. Lemon juice, a tablespoon or to taste.
11. Green Chillies, 2-3, cut in half.
12. Kasuri Methi, 3/4 teaspoon.
13. Garam Masala, 1/4 teaspoon, heaped.
14. Coriander leaves, a handful, chopped.
15. Water, as required.
16. Salt, to taste.
17. For tadka:
• Cooking Oil, 1/4 cup
• Cumin seeds, 3/4 teaspoon
• Garlic, 4-5 small pods
• Green chilli, one, sliced
• Dry Red Chilli, 3
• Kashmiri Red Chilli, 1/4 teaspoon, heaped.

Preparation:

1. Prepare chana: wash, drain and soak black chana in a large bowl, overnight. The next day, drain the water, toss them in a large pot, cover wih water and add some salt to taste. Slow cook or pressure until soft and tender.
2. Prepare Curry:
• Heat oil in a pan. Add onions and cook over medium-low until light brown or until the raw smell goes away.
• Then, add tomatoes, ginger-garlic paste, salt, red chilli powder, turmeric, coriander and cumin powder. Give it a quick mix and reduce over medium heat for about 5 minutes.
• Next, add pureed cooked black chana, mix well with the tomato puree. Then add the rest of the cooked chana along with its water.
• Add lemon juice, green chillies, kasuri methi and garam masala. Mix and bring to a boil. Then, cover and simmer for 7-10 minutes.
• If the curry is too thin, reduce to the desired consistency and add a handful of choppd coriander leaves. Simmer without cover for a few seconds and turn off the heat.
3. Prepare tadka:
• heat oil in a pan and add cumin seeds. Cook for a few seconds until light brown.
• then add garlic and green chillies, cook fir a few more seconds before adding dry red chillies.
• when all the ingredients are cooked well, turn off the heat and add some kashmiri red chilli powder. Transfer the prepared tadka to the curry while still hot.
4. Serve hot with rice or parathas or any Indian bread of your choice.