Kala Chana Curry

🛒 Ingredients

• Kala Chana (black chickpeas), dry 50 g · 180 kcal
• Onion 38 g · 15 kcal
• Tomato 50 g · 9 kcal
• Ginger-Garlic Paste 8 g · 6 kcal
• Green Chili 3 g · 1 kcal
• Vegetable Oil 8 g · 68 kcal
• Cumin Seeds 1 g · 3 kcal
• Turmeric Powder 1 g · 2 kcal
• Coriander Powder 2 g · 6 kcal
• Red Chili Powder 1 g · 3 kcal
• Garam Masala 1 g · 3 kcal
• Water 240 g · 0 kcal
• Fresh Cilantro 3 g · 1 kcal

👨‍🍳 Instructions

1. Soak Kala Chana overnight, then drain and boil until tender; this can be done in a pressure cooker (15-20 minutes) or pot (45-60 minutes). Set aside.
2. Heat oil in a pan, add cumin seeds and let them splutter. Add chopped onion and green chili, sauté until onions turn golden brown.
3. Add ginger-garlic paste and sauté for another minute until fragrant. Stir in turmeric powder, coriander powder, and red chili powder.
4. Add chopped tomatoes and a splash of water, cook until tomatoes soften and the oil starts to separate from the masala.
5. Add the boiled Kala Chana along with enough water to achieve desired gravy consistency. Season with salt and bring to a simmer.
6. Cover and simmer for 15-20 minutes, allowing the flavors to meld. Stir in Garam Masala and fresh cilantro just before serving.