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Brown Chickpea Curry

Brown Chickpea Curry (kala Chana) recipe

blessmyfoodbypayal
Brown chickpea curry made with a healthy legume, onion, tomatoes and few spices, is an indian curry recipe and a very good source of plant based protein.
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Prep Time 5 minutes
Cook Time 20 minutes
Soaking Time 8 hours
Course Curry, Main Course
Cuisine Indian
Servings 4

Ingredients
  

IF COOKING IN PRESSURE COOKER

FOR SOAKING CHICKPEAS

  • 1 Cup black chickpeas/kale chane
  • 1 tsp salt
  • Water enough to cover chickpeas
  • Water for washing chickpeas

FOR BOILING CHICKPEAS

  • Soaked chickpeas water drained
  • 1/2 tsp Salt
  • 5 cups drinking water

FOR COOKING CHICKPEAS

  • Boiled chickpeas with water
  • 1 tbsp oil
  • 1 tsp cumin seeds
  • 2 green chilies
  • 1 big onion cut lengthwise
  • 1 cup tomato puree
  • 1/2 tsp red chili powder
  • 1/4 tsp turmeric powder
  • 1 tsp garam masala
  • 1 tbsp coriander powder
  • Salt to taste

IF COOKING IN INSTANT POT

FOR SOAKING CHICKPEAS

  • 1 Cup black chickpeas/kale chane
  • 1 tsp salt
  • Water enough to cover chickpeas
  • Water for washing chickpeas

FOR COOKING CHICKPEAS

  • Soaked chickpeas water drained
  • 1 tbsp oil
  • 1 tsp cumin seeds
  • 2 green chilies
  • 1 big onion cut lengthwise
  • 1 cup tomato puree
  • 1/2 tsp red chili powder
  • 1/4 tsp turmeric powder
  • 1 tsp garam masala
  • 1 tbsp coriander powder
  • Salt to taste
  • 2 cups drinking water

Instructions
 

MAKING IN PRESSURE COOKER

    SOAKING OF CHICKPEAS

    • Wash chickpeas very well and put in a bowl.
    • Add water, sufficient enough to cover the chickpeas.
    • Add salt and leave chickpeas soaked overnight or about 8 to 10 hours.

    BOILING OF CHICKPEAS

    • Add chickpeas into pressure cooker after draining the water.
    • Add salt and drinking water.
    • Put a lid and cook chickpeas for 8 whistles. Keep aside and let the pressure release on its own.

    COOKING BLACK CHICKPEAS

    • Take oil in a pan, add cumin seeds and let them splutter.
    • Then add onion and green chilies and saute till onion turns pink and translucent.
    • Add tomato puree, turmeric powder, red chili powder, coriander powder and garam masala. Saute.
    • Cover the pan with a lid and let tomatoes cook for 8 to 10 minutes.
    • After the said period, uncover the pan. The sign of tomatoes getting completely cooked is that they loose their moisture and start leaving the sides of the pan.
    • Now transfer boiled chickpeas alongwith the water in which they were boiled.
    • Add salt to taste thought bit of salt was also added while boiling chickpeas.
    • Either using a potato masher or back side of the ladle, mash few of the chickpeas. It will help in thickening the gravy.
    • Cover and just boil for a minute or two.
    • Black chickpea curry is ready.

    COOKING BLACK CHICKPEAS IN INSTANT POT

      SOAKING OF CHICKPEAS

      • Soaked washed chickpeas in sufficient quantity of water overnight or about 8 to 10 hours. Do add a tsp of salt in water.

      COOKING OF CHICKPEAS

      • Press the saute button on the instant pot. Once it displays hot, add oil.
      • Add cumin seeds and once the seeds splutter, add onion and green chili.
      • Cook till onion turns pink and translucent.
      • Add tomato puree, red chili powder, turmeric powder, coriander powder, garam masala and salt
      • Cover the pot with a glass lid and cook for 3 to 4 minutes.
      • Add in the drained black chickpeas and give them a toss.
      • Add 2 cups of drinking water and stir.
      • Close the pot with lid and press the bean/chili mode. Adjust the time to 38 minutes at high pressure (adjust the time). The pressure valve should be in the sealing position.
      • Let the pressure release naturally.
      • Black chickpea masala is ready.
      Keyword black chane, Brown chickpea curry, kala chana