How to make Punjabi Black Chickpeas Curry Recipe

Kala Chana Recipe, How to make Punjabi Black Chickpeas Curry Recipe

June 16, 2015

The Kala chana curry is staple food at my home. This is simple punjabi curry recipe is very easy to make. Kala chana, also known as 'Kale Chole' is an exotic Punjabi delicacy, which is cooked in onion and tomato based gravy with flavorful and aromatic Indian spices.

This is a thin curry dish like consistency and is not thick or creamy, is a perfect accompaniment with jeera rice , lachha paratha or chapati also.

While making chana recipes, always soak the chickpeas overnight to soften them. Black chickpeas are a rich source of protein and is excellent for growing up kids and people who are into sports or need lots of energy. This is good food for them.

This is my mother recipe. She prepares very well and too yummy...This is my and my family favorite dish. It's a popular North Indian dish.

We Punjabi's prepare this kala chana especially on Saturday's either on lunch or dinner, whenever we all sisters demanded for black chole-chawal to my mother, she said we prepared kala chana on saturday only :D I don't no behind the story of making black chole on saturday :D :P

I have learn't this kala chana curry recipe from my mother. Her recipes are always easy and made with basic ingredients like punjabi Moong-masoor di dal , dal makhani, aloo-gobi-matar, aloo-methi and so on.

Category	Cuisine	Prep Time	Cook time	Total time	Serves
Main Course	Punjabi - North Indian	10 minutes + Soaking Time	45 Minutes	50-55 Minutes	4-5

Ingredients:

Black Chickpeas/Kala Chana - 1 Cup
Roughly chopped Onion - 2 large
Roughly chopped Tomato - 2 Large + 1 small
Baking soda- a pinch
Ginger-Garlic Paste - 1 tsp
Red Chilli powder - 1/2 tsp
Coriander powder - 1/2 tsp
Turmeric Powder - 1/2 tsp
Garam Masala - 1/2 tsp
Salt - To Taste
Oil - 3 tbsp
Fresh chopped Coriander Leaves - 2 tbsp (for garnishing)

For the masala :

Onion, chopped - 2 nos
Medium size tomatoes, chopped - 3-4 nos
Ginger-garlic paste - 1tsp
Green chillies - 2 nos (slit or julienned) [optional]

Preparation Method:

1. Wash and soak kala channa over night, keep soaked kala chana in fridge.

next day, pressure cook it with little salt, adding a pinch of baking soda and 4 cups of water to the pressure cooker, Close the cooker. As it starts steaming, turn down the heat to low flame and cook for approx. 25 to 30 min.

2. Turn off the heat and wait until all the steam has released before opening the pressure cooker. In another bowl, take boiled chickpeas and water from cooker and keep it aside. Don't throw the water we'll use this chole water later in curry process.

3. For making masala - In a mixer grinder, add finely chopped onion, tomatoes, ginger-garlic paste and green chillies(optional), grind it and make a thick paste, add 1 tbsp of water(if it is required).