Kala Chana Curry (Black Chickpeas Curry)


  • 1 cup black chickpeas, soaked overnight
  • 2 tbsp oil
  • 1/8 tsp asafoetida powder
  • 1 tsp cumin seeds
  • 1” ginger, grated
  • 4-5 cloves garlic, crushed
  • 2 medium tomatoes, pureed
  • 1/2 tsp red chilli powder
  • 1/2 tsp turmeric powder
  • 1 tsp coriander powder
  • Salt to taste
  • 2 tbsp chopped coriander leaves


  1. Grind onions set aside
  2. In a pressure cooker, add oil
  3. Add cumin seeds
  4. Add the onion paste
  5. When the onions turn brown, add ginger and garlic
  6. Sauté for 2 minutes and add the puréed tomatoes
  7. Add the turmeric powder, red chilli powder and cumin powder
  8. Cook till the oil separates
  9. Add the drained chickpeas and salt
  10. Stir on high heat for 5 minutes
  11. Add warm water to cover the chickpeas
  12. Put the lid on
  13. After 3 whistles, reduce the heat to medium and cook for 20 minutes
  14. Open the cooker when cool and garnish with chopped coriander leaves

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