Black Chickpea Curry

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Black chickpeas in a curry sauce

Course Main Course

Cuisine Ayurvedic, Indian

Keyword Black Chickpeas, Chana Dal, chickpeas,, Kala Chana

Prep Time 10

Cook Time 15

Soaking over night 8

Servings

Calories 197kcal

Equipment

Pressure Cooker

Ingredients

⅓ 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.

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