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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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%
- Protein 16%
- Carbohydrates 58%
Know Your Ingredients
Magic Masala
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 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 index. In 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
Ingredients
Equipment
Method
- 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.
- 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
