Kala Chana Curry

🛒 Ingredients

• Cooked Black Chickpeas 125 g · 205 kcal
• Onion 50 g · 20 kcal
• Tomato 75 g · 14 kcal
• Ginger-Garlic Paste 10 g · 8 kcal
• Green Chili 3 g · 1 kcal
• Vegetable Oil 10 g · 88 kcal
• Cumin Seeds 1 g · 4 kcal
• Turmeric Powder 1 g · 3 kcal
• Coriander Powder 2 g · 6 kcal
• Cumin Powder 1 g · 4 kcal
• Red Chili Powder 1 g · 3 kcal
• Garam Masala 1 g · 4 kcal
• Amchur Powder (Dry Mango Powder) 1 g · 3 kcal
• Fresh Cilantro (for garnish) 5 g · 1 kcal
• Water 60 g · 0 kcal

👨‍🍳 Instructions

1. Soak black chickpeas (kala chana) overnight or for at least 8 hours; drain and rinse thoroughly.
2. In a pressure cooker or large pot, cook the soaked kala chana with enough fresh water until tender but still firm, about 20-25 minutes in a pressure cooker or 45-60 minutes on the stovetop.
3. Heat vegetable oil in a large pan or kadai over medium heat; add cumin seeds and let them splutter.
4. Add chopped onion and green chili, sauté until the onion turns golden brown and translucent.
5. Stir in the ginger-garlic paste and cook for another minute until its raw aroma disappears.
6. Add pureed tomatoes, turmeric powder, coriander powder, cumin powder, and red chili powder. Cook, stirring occasionally, until the oil separates from the masala, about 8-10 minutes.
7. Add the cooked kala chana along with about 60g of water (or cooking liquid from the chana). Mix well and bring to a simmer.
8. Cover and simmer for 15-20 minutes, allowing the flavors to meld. If the curry is too thick, add a little more hot water to reach desired consistency.
9. Stir in garam masala and amchur powder, mix well, and cook for another 2 minutes.
10. Garnish with fresh cilantro and serve hot with rice, roti, or naan.