Kala Chana
This kala chana recipe is a pressure cooker-friendly one-pot wonder. A spicy, vegetarian Indian curry without onion and garlic.
- Prep time
- 15 min
- Cook time
- 20 min
- Yield
- 4 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 2 Cup Black Chickpeas (kala chana)
- 1 Cup chopped tomato
- 1 green chili
- 1 tablespoon chopped ginger
- 1/8 Cup mustard oil or other cooking oil
- 1 black cardamom (badi elaichi)
- 1 bay leaf
- 1 teaspoon red chilli powder
- 1 teaspoon turmeric powder
- 1 teaspoon coriander powder
- Salt to taste
- 1 teaspoon Garam Masala ((see recipe))
- 1 teaspoon dry mango powder (amchur)
- 1 tablespoon dry fenugreek leaves (kasuri methi)
- 1 tablespoon chopped fresh coriander
- 2 Cup water
Instructions
- 1
Clean, rinse, and soak black chana overnight or for 5 - 6 hours in water.
- 2
Meanwhile, make a paste of tomato with ginger and green chili in a blender.
- 3
Heat mustard oil in a pressure cooker till it starts smoking. Reduce the heat to low. Add bay leaf, black cardamom, and cumin seeds, Saute for a minute to release the aroma of the spices
- 4
Once cumin is roasted add tomato paste along with salt, red chili powder, turmeric powder, and coriander powder. Fry the masala over low heat till oil separates.
- 5
Drain water from the soaked chana. Add them to the pressure cooker. Mix nicely to combine all the ingredients. Fry for 1 - 2 minutes.
- 6
Add 1 – 2 Cups of water. Stir to combine. Close the lid of the pressure cooker. Put the whistle. Cook kala chana over low heat for 15 minutes or 3 – 4 whistle. Turn off the heat.
- 7
Let the steam release naturally from the pressure cooker. Check chana for doneness. It should soft and mushy. Taste and add more seasoning if required. Slightly mash the chana with the back of the ladle.
- 8
Add mango powder, garam masala, and dry fenugreek leaves (kasuri methi). Stir to combine. Cook for a minute over the flame. Garnish with coriander, ginger, and green chili.
- 9
Serve Kale Chane warm with poori and raita.