Tuesday, 12 July 2011

Kala Channa Curry

Kala Channa (black chickpea) belongs to the chickpea family; has a thick dark brown coating. Hence the peas take a little longer cooking time when compared to the regular kabuli channa (garbanzo beans/ white chickpeas). The kala channa is usually used for making sundal or for distributing as prasadams for vrats.

I had received a considerable amount of pre-soaked kala channa when I visited my cousins' place for the 16th day function of their son's thread ceremony. So I decided to make a gravy with kala channa. Tasted heavenly. Had saved a little for the next day to be had with dosas. Tasted yummier :D

Recipe adapted from showmethecurry.com

  • Kala Chana - 2 cups
  • Tomato - 3 medium, pureed
  • Onion - 2 medium, minced
  • Ginger - 1" piece, minced
  • Garlic - 3-4 cloves, minced
  • Green Chilli - 1, finely chopped
  • Coriander - 1/4 cup, finely chopped
  • Baking soda - a pinch
  • Red Chilli powder - 1 tsp
  • Amchur powder - 1/2 tsp
  • Turmeric - 1/4 tsp
  • Garam masala - 1 tsp
  • Hing/asafoetida - 1/8 tsp
  • Salt - to taste
  • Oil - 2 tbsp
boiled kala chana, tomato puree, hing, salt, minced ginger, minced garlic, green chillies, turmeric, garam masala, red chilli powder, amchur powder, minced onions


  • Soak the kala chana overnight. Boil in pressure cooker for 4 whistles with 3-3.5 cups water, salt and a pinch of baking soda. Then reduce the heat to sim and cook for another 20 minutes. Once the pressure drops, remove to a bowl and mash few channa. Mashing partially helps achieving a thicker gravy.
  • Mince onions, ginger, garlic separately.
  • Puree the tomatoes in a blender.
Heat oil in a thick bottom vessel or a non-stick kadai. Add hing, turmeric powder.
Add minced onions, minced ginger, minced garlic and chillies and saute for till onions become soft on a medium-low setting.

Once onions are done, add the tomato puree.

Let the mixture cook until oil separates from it.

Add salt and rest of the dry spices and saute for a couple of minutes.

Add the boiled kala chana along with the water and cook for another 10 minutes on a low setting with the cover on. Add coriander and cook for another 5 minutes with the cover on.

Remove to a serving dish and garnish with coriander.

Serve hot with rotis, rice. I had it with dosas too and was great. :)

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