Kala Chana Gravy – Black Chickpea Curry

Kala Chana is a protein rich, one pot gravy recipe. It can be made easily and quickly too. All you need to do is a little bit of planning to soak the black chana. Goes well with phulka. Do check out the No fail Phulka recipe too. This black chana is much healthier than the white ones. It is rich in iron and dietary fibre, making it a diabetic friendly recipe. Helps is indigestion and constipation too. Having known all the health benefits, let us move on to the process of making it 🙂

Here is the video..

[Preparation Time-30 mins : Cooking Time-10 mins : Soaking Time – overnight]

Kala Chana Ingredients:

• Kala Chana/Black Chickpea – 1 cup
• Water – 3 cups
• Oil – 2 tbsp
• Ghee – 1 tsp
• Cumin – 1 tsp
• Onion – 2
• Tomato – 2
• Salt – as needed
• Chilli powder – 1 tsp
• Garam Masala – 1 tsp
• Amchur – 1/2 tsp
• Coriander leaves – few

Method:

• Soak kala chana overnight. A minimum of 8-10 hours is needed as it will take time to get cooked. Below are the pics of below and after soaking respectively.

• Heat a pressure cooker with oil + ghee. Add cumin seeds and let it crackle. Add finely chopped onions and saute.

• Saute until onions turn translucent. Add tomato puree from 2 tomatoes, followed by salt and chilli powder.

• Now saute until oil oozes out. Add the soaked chana with fresh water and pressure cook for 7-8 whistles.

• Once the pressure releases, check if it is cooked soft. Now add garam masala and amchur. Boil for 2 minutes and switch off. Finally add coriander leaves.

Thats it! Kala Chana Gravy ready!

Serve hot with phulkas.

Tips:

1. Instead of finely chopped onions, you can add coarsely ground onions.
2. No need to pressure cook the chana separately.
3. If the chana is not cooked soft, pressure cook for a further 3-4 whistles.
4. A short cut to soak chana quickly, just in case you have not planned ahead – Soak it in a hot pack with boiling hot water/lid closed tight.  It will work in 4-5 hours.

– By Sundari Nathan