Punjabi kala chana Masala Recipe, Kala Chana curry
Kala chana Masala Recipe-Black chickpea curry cooked with tomatoes and basic Indian spices- a Punjabi speciality
Ingredients
- 1.25 cup Black Chickpeas / Kala Chana
- 1/3 cup Bengal Gram / Chana Daal
- 4 large Tomatoes / Tamatar 400 gms
- 1 large Potatoes / Aloo boiled(optional)
- 2 Green Chillies / Hari Mirch
- 1 tbsp Ginger / Adrak grated
- 1.5 tsp Coriander Powder / Dhaniya Powder
- 1.5 tsp Mango Powder / Amchoor Powder
- 1.5 tsp Red Chilli powder / Laal mirch powder
- 1/2 tsp Turmeric Powder / Haldi Powder
- 1/3 tsp Black Salt / Kala Namak
- to taste Salt / Namak
- 1/2 tsp Garam Masala Powder
tempering/tadka/waghar
- 4 tbsp Cooking Oil
- 1 tsp Cumin Seeds / Sabut Jeera
- 2 Bay Leaves / Tej Patta
- 2 Cloves / Lavang
- 2 Green Cardamom / Hari Elaichi
- 1 Black Cardamom / Badi Elaichi
- 1/3 tsp Asafoetida / Hing powder
Instructions
- Wash and soak black chana and chana daal for about 5-6 hours in enough water.
- Drain the water and rinse the soaked chana with fresh water.
- Take the soaked kala chana andd chana daal in the pressure cooker and add water,salt ,black cardamom and ginger (water should be around 1.5 inch above the chana )
- Now pressure cook for 6-7 whistles on medium heat.(or cook till chana/chickpeas become soft)
- Grind tomatoes and green chilies and make a smooth paste.
- Heat oil in a pan and add the cumin seeds and when they start to crackle add all the remaining tempering ingredients and saute till cumin become golden in colour.
- Now add the tomato puree, turmeric, chili powder, black salt and coriander powder and cook till oil start separating from the sides of the masala.
- Add the cooked chana, garam masala, mango powder,chopped boiled potato pieces in the tomato masala and cover the pan and simmer for 10 minutes.
- Now add fresh coriander and serve hot with rice,pooris or parathas.