How to make Simple and Healthy Black Chickpeas Curry

Ingredients

    For puree
    • Tomatoes – 2 medium
    • Green chilies – 2
    • Ginger – ½ inch piece
    Other Ingredients
    • Kala Chana (dry) – ¾ cup
    • Oil – 1 ½ tablespoons
    • Cumin seeds – 1 teaspoon
    • Besan (Chickpea flour) – 1 tablespoon
    • Coriander powder – 1 tablespoon
    • Red chili powder – 2 teaspoons
    • Garam masala – ½ teaspoon
    • Aamchur powder (Dry mango powder) – 1 teaspoon
    • Salt – to taste
    • Water – 2 ¼ and some more as needed for gravy
    • Cilantro – few sprigs, chopped finely for garnishing

Instructions

    Wash kala chana under running water. Soak in enough water for 8 hours or overnight.

    To boil chana, discard soaked water and transfer soaked chana in pressure cooker, add 1 ½ cups of water.

     Close  pressure cooker put the weight on. Cook it on high for 2 whistles then lower the heat to medium low and cook it for another 30 minutes.

    Turn off the heat. Let the pressure go by itself. While chana is boiling, take two tomatoes, green chilies and ginger piece and chop them roughly.

Grind it into smooth paste and keep it aside.

Heat the oil in a pan on medium heat. Once hot, add cumin seeds. Let them sizzle.
Then add besan (Chickpea flour) and stir continuously.

Cook it for few minutes (about 2 minutes). You will get nice aroma of besan and raw smell will go away. Stir continuously while cooking besan. Then add tomato puree. Mix it well.

Add coriander powder and red chili powder. Mix it well. Let it come to a boil.
Cook tomato puree till all the moisture from puree will evaporate and oil starts leave from the sides of the pan.

Then add garam masala, aamchur powder and salt. Mix it well and cook it for a minute.
Then add boiled chana with water. Mix it well.

If you want more gravy than add some more water. And let the gravy come to a boil. And let it simmer for 5 minutes.

Finally garnish with some chopped cilantro and serve hot.