Black Chickpeas Curry Recipe | Kala Chana Recipe | Vegan Chickpeas Curry Recipe
Updated: 6 days ago
Here is a vegan, high protein curry recipe that my mother-in-law makes very often. Honestly, this is the best black chickpeas curry recipe I have ever tasted! She never uses canned black chickpeas for this recipe as they tend to be hard, so please follow the instructions and you'll surely be happy with the outcome!
Black Chickpeas Curry Recipe Serves 3-4 People
Cooking Time: 1 Hour (Approx)
· 1 Cup / 185g Black Chickpeas/Kala Chana
· 1 Large Onion Chopped
· 3-4 Tbspn Oil
· 2 Cloves
· 2 Cinnamon Sticks
· 1 Dry Red Chili
· 1 tspn Mustard Seeds
· 1 tspn Hing / Asafoetida
· 2 tspn Ginger-Garlic-Chili Paste
· ½ tspn Turmeric
· ½ tspn Red Chili Powder
· 1 tspn Salt
· ¼ cup Chopped Coriander
· ½ Garam Masala
Soak chickpeas overnight in hot tap water.
In the morning, drain and rinse the chickpeas. Put this in a pressure cooker to boil for 25 mins or in Instant Pot for 30 minutes on high setting. The water level for boiling should be about 1cm above the level of the chickpeas.
Once it is done, remove ¼ cup of the boiled chickpeas with some broth and blend this until smooth. Keep aside.
Add cloves and cinnamon stick. Fry, then add red chili & mustard seeds. When mustard seeds pop, add hing.
Then add the onions. Fry until brown.
Add the chopped coriander, ginger-garlic-chili paste, turmeric, chili powder and salt. Fry for 2-3 minutes.
Then add the blended chickpeas. Let this fry for another 2-3 minutes.
Then add the remaining cooked chickpeas with the broth and stir.
Simmer for about 10 minutes. Then garnish with garam masala and more chopped coriander if desired.
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