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You are here: Home / Amchoor / Kala Chana (Black Chickpeas Curry)

Kala Chana (Black Chickpeas Curry)

October 9, 2011 By Aarthi 13 Comments

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Do you know that the black chickpeas are more healthy and has lots of minerals than the white channa…My mum always uses black channa in her recipes..Her signature dish is a channa theyal..we usually call it as kadala theyal…Wow I can feel the taste of it when I am writing this..

Ok now coming back to today’s recipe..This is a northindian style chickpea curry..It has a tangy taste coming from the amchoor and a little sweet taste coming from the sugar which is perfect..We had it with puri. I also made a simple vegetable salad to go with it.I actually made this for my sister birthday….This tasted awesome..With no more delay off you go for the stepo by step recipe..


Preparation Time : 10 mins
Cooking Time : 1 hour
Serves : 3 to 4


Ingredients:

Kala Channa-1 cup dried
Tomato -2 large pureed
Amchoor powder / Dried Mango Powder-1 tsp
Red chilli powder – 1 tsp
Garam masala powder-1 tsp
Cumin seeds / Jeerakam-2 tsp
Coriander leaves / Cilantro-for garnishing
Oil-2 tblspn
Salt to taste
Sugar-1 tsp

Method:

Soak channa overnight…Put this in the pressure cooker add 3 cups of water and some salt.Presure cook it for 3 whistles and simmer it for 30 mins..Let the pressure go all by itself..Now open the pressure cooker and see whether the channa is soft(If you take  one channa and press it with your fingers it should mash easily).

Take one ladleful of channa in a blender and make it into a paste..This what helps the curry to get thicker.

Heat oil in a kadai..Add in cumin seeds and let it splatter..

Add in tomato puree and cook till oil separates from this..It will take around 8-10 mins..

Add in chilli powder,garam masala powder,amchoor powder and mix well.

Add in salt and sugar and mix well.

Now add in the channa along with the cooked water and mix well.

Add in the ground channa paste also..

Cover this and simmer for 15 mins..

Garnish with coriander leaves and mix well.

Serve hot with puri or roti..

Pictorial:
Take all your ingrediants
Kala Channa cooked to perfection
Take a small ladleful of channa in a blender
make into a fine paste
Crackle cumin in oil
add in tomato puree
cook till oil separates
add in chilli powder
and garam masala powder
now goes amchoor powder
season with salt
mix well
add in cooked channa
and ground channa
mix well
simmer for a while
DONE DONE
garnish with cilantro
mix well
One more close up shot
I know it looks appetizing
Totally delicious…Right
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Filed Under: Amchoor, Chickpeas, Cumin, Recent Recipes, Red chilli powder, Tomato

About Aarthi

Over the past few years I’ve been on a mission to find and create recipes that I can make from scratch. I hope you enjoy the recipes on this blog as they are tried and true from my kitchen to yours!

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Comments

  1. Mélange

    October 9, 2011 at 4:23 am

    Thick and spicy to go with anything.Am drooling over Aarthi.

    Reply
  2. Dzoli

    October 9, 2011 at 5:06 am

    Totally delicious..yes!.I never knew there were black chickpeas.Learn something here every time;))

    Reply
  3. nieves

    October 9, 2011 at 5:16 am

    ohh que interesante, no sabía que las alubias rojas eran más beneficiosas que las blancas! Tomo nota! muy buena la receta.
    Besos,
    Nieves.
    http://igloocooking.blogspot.com

    Reply
  4. Priya's Feast

    October 9, 2011 at 5:28 am

    Wow..Curry Luks so yum with poori,never tried this way..

    Reply
  5. Kaveri

    October 9, 2011 at 7:22 am

    Poori and channa is really a delicious combo…looks very inviting

    Reply
  6. Aruna Manikandan

    October 9, 2011 at 8:34 am

    looks healthy and delicious dear…

    Reply
  7. sangee vijay

    October 9, 2011 at 3:23 pm

    wow…kala channa curry looks so spicy and yummy…so tempting with pooris…super meal…now my mail box are hot with your yummy recipes 🙂

    Reply
  8. Premalatha Aravindhan

    October 10, 2011 at 2:23 am

    wow delicious recipe,i too make this similar way…need some hot rotis now to try this…

    Reply
  9. Teresa Blackburn

    October 10, 2011 at 11:47 am

    Aarthi, It is chili time here in Tennessee so this recipe is at the right time. I really like your combination of spices to create a no-meat chili…delicious sounding.

    Reply
  10. Priya (Yallapantula) Mitharwal

    October 10, 2011 at 5:27 pm

    Even I use that "blend a handful" to give thickness method, gives a nice thickness and creaminess to the curry. Love your presentation !!!

    Reply
  11. Ravinder Kaur

    April 20, 2016 at 11:21 am

    Hi aarthi can we add onion also in it..if yes how many??

    Reply
  12. Lucky Sign

    May 11, 2016 at 5:54 am

    good step by step pictures..looks so good and beautiful. thankyou for shearing. chowringhee satyaniketan

    Reply
  13. Tanisha Singh

    August 6, 2016 at 6:45 am

    This blog is looking repository of food and found here every kind of food. it looks beautiful and superb in taste.share more recipe with better information resturent menu order

    Reply

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