Photograph of the finished Kala chana curry

India · Cà ri đậu gà đen Kala chana

Kala chana curry

1 hr Hands-on time + 8 hr waiting
EasyDifficulty
6 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Kala Chana black chickpeas Kala Chana black chickpeas 1.4 lb
  • Photograph of Onion Onion 2.4
  • Photograph of Tomato Tomato 12
  • Photograph of Chaat masala powder Chaat masala powder 0.8 oz
  • Photograph of Cumin seeds Cumin seeds 0.7 oz
  • Photograph of Ginger Ginger 3.5 oz
  • Photograph of Red chilli powder Red chilli powder 1.1 oz
  • Photograph of Oil Oil ⅔ cup
  • Photograph of Lime Lime 2
  • Photograph of Herbs Herbs 3.5 oz
  • Photograph of Steamed rice Steamed rice 1.8 lb

Method

  1. 1 Soak black chickpeas for 8 hours, then boil them for 45 minutes until the beans are soft but the skins remain intact.
  2. 2 Black chickpeas have thicker skins than regular chickpeas, so they need to be soaked for 8 hours and boiled for longer.
  3. 3 Sauté the cumin seeds, then add the onions and sauté for 12 minutes until browned.
  4. 4 Add chopped ginger, crushed tomatoes, and chili powder, then cook for 12 minutes until thickened into a sauce.
  5. 5 Pour the beans in along with some of the boiling water and cook for 12 minutes to allow them to absorb the flavor.
  6. 6 Mash some of the beans gently to thicken the sauce, then sprinkle with chaat masala, lime, and herbs.

With an appliance

  • Pressure cooker 40 min

    Replace step 1: high-pressure boiling of beans for 18 minutes, then release the pressure naturally; soaking for 8 hours is still required.

Start cooking