Kala Chana
This kala chana recipe is made from black chickpeas, it is known for it's earthy and slightly nutty flavour. It is absolutely delicious and has a distinctive taste which you can not mistake for kala chana.
Ingredients
- 2 tbsp ghee or vegetable oil
- 1 onion, finely chopped
- 1 tsp garlic, finely chopped
- 1 tsp ginger, finely chopped
- 480 grams tinned black chickpeas (2 tins) water drained
- 1/2 tin of chopped tomatoes, finely chopped
- 2 green chillies, finely chopped
- 3-4 fresh mint leaves
- 1 tbsp tamarind sauce
- 1 handful of fresh coriander, finely chopped
- 600ml water 2 mugs of water
Spices
- 0.5 tsp chilli powder to taste
- 0.5 tsp turmeric powder
- 1 tsp salt to taste
- 0.5 tsp asafoetida
- 3/4 tsp cumin powder
- 0.5 tsp cumin seeds
- 1/4 tsp nigella seeds
- 1 tsp coriander powder
- t tsp garam masala
Instructions
Cooking with Pressure Cooker
- Heat the ghee in the pressure cooker and add the onions. Sauté until soft and lightly brown the onions on a medium heat.
- Turn the heat down and add the garlic and ginger and all the spices except the garam masala and stir through.
- Then add the kala chana, tomatoes, green chillies, fresh mint and 600ml of water and cover the pressure cooker with the lid. Turn the heat to high.
- Once you can heat the steam in the pressure cooker has built up, turn the heat down and cook for 11 minutes.
- After 11 minutes, check the chickpeas are soft. If not let it simmer for a few more minutes. Then add the garam masala and tamarind sauce. If you want a sweeter taste to the dish, you can add another tablespoon of the tamarind sauce. Let it simmer for 2 minutes.
- Then garnish with the fresh coriander.
Cooking with saucepan
- Soak the dried kala chana overnight.
- Heat the ghee in the saucepan and lightly brown the onions on a medium heat.
- Turn the heat down and add the garlic and ginger and all the spices except the garam masala and stir through.
- Then add the kala chana, tomatoes and green chillies and 750ml of water and cover the saucepan with the lid. Turn the heat to high, bring it to boil then turn the heat to low and let it simmer for 2 hours.
- Keep stirring at regular intervals during this time, to check the curry is not catching to the bottom of the pan. If the chickpeas are still hard and the water has evaporated, add more water accordingly.
- Once the chickpeas are soft add the garam masala and tamarind sauce. If you want a sweeter taste to the dish, you can add another tablespoon of the tamarind sauce. Let it simmer for 2 minutes.
- Then garnish with the fresh coriander.