Kala Chana Curry Recipe - Simple Delicious Black Chickpeas Curry - Kale Chole Tari Wale

kala chana

🥗Healthier: quinoa

💰Cheaper: canned chickpeas

Quinoa is a protein-rich alternative, while canned chickpeas save time.

coconut milk

🥗Healthier: almond milk

💰Cheaper: water + cornstarch

Almond milk is lower in calories, while the alternative maintains creaminess.

Soak the Kala Chana overnight or for at least 8 hours.

In a pressure cooker, add the soaked Kala Chana, cooking soda, bay leaves, and 2 cups of water. Pressure cook for about 15-20 minutes until soft.

In a pan, heat 3 to 4 tablespoons of oil. Add hing, grated onions, and sauté until golden brown.

Add garlic and ginger paste, and sauté for a few minutes until the raw smell disappears.

Stir in Kashmiri red chili powder, turmeric powder, coriander and cumin seed powder, and optional chole masala. Cook for a minute.

Add grated tomatoes and cook until the oil separates from the mixture.

Add the cooked Kala Chana along with 1/4 cup of water and salt. Mix well and simmer for a few minutes.

Add garam masala and chopped green coriander leaves. Stir well and cook for another minute.

Serve hot with roti, puri, paratha, or naan.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary