Kala Chana Masala/Black Chickpeas Curry

This black beauty is my favorite among the pea family not only for its taste but also for its high nutritional value..It is used in cuisines all across the world.. There are so many recipes with this wonderful pea that this page won’t be suffice for listing it out.. Although i have tried many of them, my favorite has to be the way my mom makes them…

            One of my other favorite is the Kerala delicacy Puttu kadala which i make every other weekend..The soft puttu with the tasty kadala curry is a combo to die for.. I will share the recipe in my blog soon for all those who are not aware of this yummy breakfast..

Coming to my moms recipe of chana masala, it is one of the healthiest recipe i have ever come across.. This recipe uses freshly ground masala and sans any store bought powders.. I just love the simple flavors and wonderful aroma that this curry brings across.. It is also very easy to make and won’t take more than 30 minutes of your time..

Do try this recipe of chana masala for a change and you are sure to love it!!

Health Benefits of Chickpeas: High Fiber content which prevents constipation and digestive disorders and leads to weight loss,Good source of Protein for vegetarians,Excellent source of Manganese and Iron,Stabilizes Blood Sugar, Lowers Cholesterol..

RECIPE:

Ingredients:
1 Cup Black Chickpeas
1 Onion
1 Tomato
2 tsp Cumin seeds
1 Tbsp Oil
Salt to Taste
Coriander leaves for garnish

For the Masala:
1 Onion
4 Garlic cloves
1 inch piece of Ginger
3-4 Green chillies
5-6 stems of Coriander leaves chopped
8-10 Mint leaves/Pudina (Optional) (I did not add because i did not have!)
3 Cloves
1 small piece of Cinnamon stick
Small lump of Tamarind

Recipe:
1.Wash and soak the chickpeas overnight in at least double the water..

2.Drain the water and wash again…

3.Pressure cook for 4 whistles or till soft in water just enough for it to soak..Keep aside..

4.Prepare coarse masala with the ingredients mentioned above..

5.Heat oil in a pan and add cumin seeds..

6.After cumin seeds are browned, add onions and fry them till translucent..

7.Add the ground masala and fry till the raw smells goes..

8.Add chopped tomato and fry well till it is mashed..

9.Add the liquid in the pressure cooked chickpeas to the gravy and allow it to boil and become thick..

10.Meanwhile take some of the boiled chickpeas in a bowl  and mash them well..Add it to the gravy.. This is to thicken the gravy..

11.Also mash the chickpeas in the cooker slightly..

12.Add it to the gravy.. Add salt and mix well…Allow it to come to a boil…Adjust the consistency of the gravy..
Note: Check for the spiciness too.. If not sufficient, you can always add red chilli powder.. But for me 3 green chillies were more than enough for the spiciness..

13.Garnish with coriander leaves and serve hot with rotis or rice..

Hello, I am Mitha.Join me in my journey of healthy eating with my foodie of a husband and an equally foodie toddler. This site is a collection of recipes that we loved so much that we had to share it. Enjoy cooking with these healthy-easy-delicious recipes!



Leave a Reply

Your email address will not be published. Required fields are marked *