Black Chickpea Curry

Similar to “regular” beige chickpeas, but with a nuttier flavor and more structure – doesn’t go mushy. Made with “Magic Masala”, a Vrindavan special spice mixture.

Servings

2

Ready In:

25 min

Calories:

197

Good For:

Main meal

Introduction

About this Recipe

By: John Doe

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Black Chickpea Curry IndiOdyssey Feast

Ingredients

  • 1 package yeast
  • 1.5 cups warm water
  • 3 tbsp white sugar
  • 1/2 tbsp salt
  • 3 tbsp vegetable oil
  • 6 cups white flour (sifted)

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Nutrition

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  • Fat 26% 26%
  • Protein 16% 16%
  • Carbohydrates 58% 58%
Black Chickpea Curry IndiOdyssey Feast

Know Your Ingredients

Magic Masala

Magic Masala Spice Blend IndiOdyssey Feast

A great, all around spice you can add to create an authentic Indian dish. Pump up the flavor of your favorite curries. Freshly made, in Vrindavan, India by self-sufficient organic farmers that serve their communities and cows in the holy dham of Vrindavan.

Purchase of this Magic Masala supports the farmers and cows in Vrindavan.

So much fresher than anything you can buy in the supermarkets!

Ingredients:

Hing, Curry leaves, chili, Jalfal, Laung, Saunt, Javitri, Cumin, Peas, Methi, Coriander, Postak, Elaichi, Dal Chini, Shahi Jeera, Black Pepper.

 

Black Chickpeas

Black chickpea curry IndiOdyssey Feast

Black chickpeas, also known as Bengal grams, or ‘kala chana’ belong to the ‘desi’ variety of Garbanzo beans and have a much higher fiber content and lower glycemic indexIn India, the Desi variety is more common. 

Black Chickpeas are similar to traditional yellow garbanzo beans except they tend to be smaller and range in color from dark brown to black.

  • Also called desi chickpeas, desi chana, kala chana, ceci neri, Bengal gram, kabuli, kala chana, or safaid beans
  • Have nutty flavor and firm texture which hold up well in a variety of applications
  • Use in traditional recipes like hummus or falafel, or grind into flour for even more uses
Black chickpea Curry IndiOdyssey Feast

Black Chickpea Curry

Black chickpeas in a curry sauce
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Course: Main Course
Cuisine: Ayurvedic, Indian
Keyword: Black Chickpeas, Chana Dal, chickpeas,, Kala Chana
Prep Time: 10 minutes
Cook Time: 15 minutes
Soaking over night: 8 hours
Servings: 2
Calories: 197kcal

Equipment

  • Pressure Cooker

Ingredients

  • cup Black chickpeas Dried
  • 1 tbsp Ghee
  • ½ tsp Cumin seeds
  • 2 tsp Ginger Fresh, grated
  • 1 Chili pod, red dried
  • 1 Tomato Fresh, chopped
  • ½ tsp Himalayan pink salt
  • ½ tsp Magic Masala Blend of spices*
  • ½ tsp Garam masala
  • ½ tsp Coriander powder
  • ¼ tsp Turmeric powder.
  • 1 tbsp Cilantro Fresh, chopped leaves
  • 1 tsp Kasoori methi Dried and crushed
  • 1 tsp Lemon juice Fresh squeezed

Instructions

Soaking the Chickpeas

  • Rinse and clean the chickpeas. Cover with water and set overnight to soak. The next morning, add the chickpeas and water to a pressure cook and cook for about 16 whistles, or until the chickpeas are softened.

Making the curry

  • Add the ghee to a pressure cooker and heat
  • Add the cumin, grated ginger and dried chili pod to the heated ghee and cook for about 2-3 minutes.
  • Add the chopped tomato; stir and cook over low heat until the tomato softens and gets mushy.
  • Add the salt, Magic Masala, Garam masala, coriander and Turmeric powders. Mix well and cook for a few more minutes.
  • Drain the chickpeas, and add to the masala mixture, stirring to cook for another few minutes.
  • Add 1 cup of water to the pressure cooker; cover and cook over medium heat for 4 whistles. Remove from heat and allow to cool.
  • When pressure is released, check the chickpeas for desired consistency. If it is too soupy, cook over medium heat, uncovered, until desired consistency is reached.
  • Remove from heat; add cilantro, kasoori methi and lemon juice. Stir well and serve.

Notes

Magic Masala is made by a local organic farmer cooperative. The ingredients are: Hing, Curry leaves, chili, Jalfal, Laung, Saunt, Javitri, Cumin, Peas, Methi, Coriander, Postak, Elaichi, Dal Chini, Shahi Jeera, Black Pepper.
In place of Magic Masala, use another 1/2 tsp of Garam masala.
Black Chickpea curry and Makhana Raita IndiOdyssey Feast

Nutrition

Serving: 0.5cup | Calories: 197kcal | Carbohydrates: 22g | Protein: 6g | Fat: 10g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Cholesterol: 19mg | Sodium: 597mg | Potassium: 421mg | Fiber: 3g | Sugar: 2g | Vitamin A: 691IU | Vitamin C: 11mg | Calcium: 75mg | Iron: 2mg
Black Chickpea Curry IndiOdyssey Feast
Black Chickpea Curry IndiOdyssey Feast
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