Black chana curry / Kaale chane ki sabji
Protein-rich, delicious black chana curryis a favourite to everyone. Serve this curry with plain or jeera rice. Chapatti, paratha or poori can also be enjoyed well.
Ingredients
For boiling
- 200 gm black chana
- ½ tsp salt
- ¼ tsp turmeric powder
- 1 inch cinnamon stick
- 3 cup water
For tadka
- 2.5 tbsp oil
- ½ tsp cumin seeds
- 1 pinch asafoetida heeng
- 1 tsp garlic paste
- 1 - medium onion
- 2- green chilli
- 1 tsp coriander powder
- ¼ tsp turmeric powder
- ¼ tsp red chilli powder
- ½ tsp salt
- 2 tomato pureed
- ¼ tsp ginger powder
- ¼ tsp garam Masala
- 1 tsp chana Masala
Instructions
- Wash black chana several times with water and then soak it for 7-8 hours or best overnight.
- After soaking, strain the water and rinse with water once more. Then transfer them to a pressure cooker. Add salt, turmeric powder, and cinnamon stick. Add water up to 1 inch.
- Pressure cook for at least 15-20 minutes on a low medium flame.
- Once the pressure is released, open the lid and check chana for doneness. They should be soft and well cooked. If not soft enough, pressure cook for another 3-4 minutes.
- Now, in a frying pan, heat oil, add heeng and cumin seeds. Wait till they crackle. Add garlic paste and saute it till its raw smell is gone.
- After that, add chopped onion and green chilli, saute them for 2-3 minutes till they become light brown. Now add coriander powder, red chilli powder, turmeric powder, and salt. Mix well.
- Then add tomato puree, mix and cook it for 4-5 minutes or until it starts leaving oil. Add ginger powder, garam masala, and chana masala. Mix well and cook for a few seconds.
- Add boiled chana with water. Mix well with masala, cover the pan and cook it for 5-7 minutes.
- Gravy will become slightly thicker. At this stage, switch off the flame. Serve warm with jeera rice or chapatti. ENJOY!
Video
Notes
1. Black chana are very hard so, soak them at least 8-10 hours or best overnight. It helps in fast cooking.
2. For making a thicker gravy use tomato puree.
3. You can keep the consistency thick or thin according to your taste.
4. Use either chana masala or dry pomegranate seeds for a nice flavour or tangy taste.