Black chana (black chickpeas) are rich in protein, fiber, and essential nutrients, promoting digestive health, providing energy, and supporting muscle growth. Bengal gram curry will have the aroma of chicken curry. Try the below recipe and you will definely thank me for the yummy dish.
To make black chana curry, also known as Kala Chana curry or
Bengal gram curry, you'll need the following ingredients:
Ingredients:
1 cup black chana (dry black chickpeas)
2 tablespoons oil or ghee
2 medium-sized onion, finely chopped
Half coconut grated
5 green chillies finely chopped
2-3 garlic cloves, minced
1-inch piece of ginger, grated
2 medium-sized tomatoes, finely chopped or pureed
1 teaspoon cumin seeds
1 teaspoon turmeric powder
1 teaspoon coriander powder
1 teaspoon garam masala
1 teaspoon mustard seeds
Salt to taste
Fresh cilantro leaves for garnish
Lemon wedges (optional)
Instructions:
Soak the black chana in water overnight or for at least 6-8
hours. Drain the water and rinse the chana before cooking.
In a pressure cooker or large pot, add the soaked and rinsed
black chana with fresh water. Cook until the chana is tender. In a pressure
cooker, it usually takes about 15-20 minutes on medium heat after the pressure
builds up. If using a pot, it may take around 45-60 minutes. You can check for
doneness by pressing a chana between your fingers. It should be soft but still
hold its shape.
Once the chana is cooked, drain the water and set it aside.
Heat oil or ghee in a large pan or skillet over medium heat.
Add cumin seeds and let them splutter.
Add the chopped onions to the pan and sauté until they turn
golden brown. Then add grated coconut. Fry onion and coconut till colour
changes to golden brown. Then grind the mixture into fine paste.
On a pan, add some oil, mustard seeds. Then add finely
chopped onion, minced garlic and grated ginger. Saute for a minute until the
raw aroma disappears. Add the chopped tomatoes, let it cook well it becomes soft and the oil separates.
Reduce the heat to low and add turmeric powder, coriander
powder, and salt. Mix well to combine the spices with the tomato-onion mixture.
Once it starts boiling, add onion coconut mixture.
Add the cooked black chana to the pan and stir to coat the
chana with the masala
Add water to adjust the consistency of the curry. Start with
1-2 cups of water and adjust as desired. Remember that the curry will thicken
slightly as it cooks, so you may need to add more water later.
Cover the pan and let the curry simmer for 15-20 minutes on
low heat, allowing the flavors to blend together.
After simmering, add garam masala and stir well. Adjust salt
and spices according to your taste preferences.
Garnish with fresh coriander leaves.
Serve hot with rice, roti, naan, or any bread of your
choice. Enjoy your homemade black chana curry!