INGREDIENTS
Kala Chana Curry
Servings - 2 - 4
INGREDIENTS
Brown chickpeas - 200 grams
Water
Bay leaf - 1
Salt - 1 teaspoon
Cinnamon stick - 1 inch
Clove - 1
Cardamom - 1
Oil - 1 tablespoon
Onions - 100 grams
Green chili - 1 teaspoon
Cumin - 1/2 teaspoon
Fennel - 1/2 teaspoon
Water - 2 tablespoons
Oil - 2 tablespoons
Onions - 60 grams
Asafoetida - 1/4 teaspoon
Ginger paste - 2 teaspoons
Red chili - 1 1/2 teaspoons
Coriander seeds - 1 1/2 teaspoons
Turmeric - 1/2 teaspoon
Tomato puree - 200 milliliters
Salt - 1/2 teaspoon
Garam masala - 1 teaspoon
Dry mango powder - 1/2 teaspoon
Coriander - for garnishing
PREPARATION
1. In a mixing bowl, add 200 grams brown chickpeas, water and soak for overnight.
2. Add 200 grams soaked brown chickpeas, 1 bay leaf, 1 teaspoon salt, 1 inch cinnamon stick, 1 clove, 1 cardamom and bring it to a boil. Keep aside.
3. Heat 1 tablespoon oil in a pan, add 100 grams onions and stir.
4. Add onions, 1 teaspoon green chili, 1/2 teaspoon cumin, 1/2 teaspoon fennel, 2 tablespoons water in a blender and blend it into a puree.
5. Heat 2 tablespoons oil in a another pan, add 60 grams onions, 1/4 teaspoon asafoetida, 2 teaspoons ginger paste and stir well.
6. Add onions mixture in it and mix well.
7. Add 1 1/2 teaspoons red chili, 1 1/2 teaspoons coriander seeds, 1/2 teaspoon turmeric and stir.
8. Add 200 milliliters tomato puree and mix well.
9. Add this mixture into the brown chickpeas mixture and mix well.
10. Add 1/2 teaspoon salt and mix well. Bring it to a boil.
11. Add 1 teaspoon garam masala, 1/2 teaspoon dry mango powder and mix it well.
12. Cover it with lid and cook for about 10 minutes.
13. Garnish with coriander.
14. Serve.