- Servings: 2-3
- Soaking time: 6 hours.
- Preparation time: 13 minutes.
- Boiling time: 13 minutes.
- Frying time: 7 minutes.
- Cooking time: 6 minutes.
- Total time: 39 minutes.
Kala chana (chick peas) holding a special place in most of the Indian regional cuisine; the cooking method of each part of India has its own style. The spices used are slightly different in south India they use coconut and curry leaves and the result is awesome, mouth watering flavour.
The recipe” Kala Chana Curry”; gives sensational aroma when I prepare and serve along with steamed rice as south Indian serve. You can combo it with Indian bread like paratha or chapatti too.
- Black chick peas: 1 cup
- Garlic: 2-3 flakes
- Green coriander leaves: 2 tablespoon (chopped)
- Coconut oil/cooking oil: 3-4 table spoon
- Salt: 1 teaspoon (as per taste)
- Curry leaves: 1 twig
- Turmeric powder: ½ teaspoon
- Garam masala powder: ½ teaspoon
- Star anise: 2 no.
- Cinnamon: 2” piece
- Green cardamom: 1 no.
For wet masala:
- Red chilli: 3-4 no. (As per taste)
- Cumin: 1 teaspoon
- Black pepper: ½ teaspoon
- Whole coriander: 1 tablespoon
- Onion: 1 no. (Small)
- Asafoetida: ¼ teaspoon
- Tomato: 1 no (Small)
- Dry /fresh coconut: 2-3 table spoon
- Tamarind pulp: 1 tablespoon
- Soak black chick peas for minimum 6 hours or overnight, keep aside.
- Chop onion and tomato into small pieces, keep aside.
For wet masala:
- Take fry pan/wok, heat 1 tablespoon oil; add red chilli, stir fry on lower flame till it change colour (one minute), add cumin and black pepper, sputter for few seconds add whole coriander, stir fry for few seconds add half quantity of chopped onion.(rest half to be used latter)
- Stir fry on medium flame until it gets translucent; add asafoetida and chopped tomato, stir fry for couple of minutes, add coconut, continue to fry a minute, put off the flame, grind to fine paste. Wet masala is ready, keep aside.
- Boil soaked black chick peas along with garlic and 2 cups of water in a pressure cooker on high flame; bring to full cooking pressure, reduce to low flame and cook for 6-8 minutes. Allow cooker be cool and open.
- Take fry pan (wok) heat remains oil in it; when it smokes reduce the flame, add star anise, cinnamon and green cardamom, sputter for few seconds; add remains onion and fry on high flame for a minute till get translucent.
- Add wet masala, stir fry on medium flame for couple of minutes or till oil leaves from sides or liquid dries up (keep it stirring otherwise it may burn); add salt, turmeric powder and tamarind pulp fry for a minute.
- Add boiled chick peas; add water to your requirement (whether you like the gravy thick or watery). Let it come to boil and lower the flame and cook for another 4-5 minutes with lid on, put off the flame add Garam masala powder, and transfer into serving bowl.
Kala Chana Curry (Bengal Gram/ Black Chick Peas curry) (South Indian Recipe) by Nag Ratna Sahu is licensed under a Creative Commons Attribution-NonCommercial-ShareAlike 4.0 International License.