Mar 10, 2013

Black Chick Pea Curry

Here’s a recipe that always reminds me of my dad cos he just loves it. Black chane or the chick pea curry with rice. Yummy! It’s really healthy and nutritious and equally tasty. The gravy tastes a lot like the non veg dishes so you can imagine it to be the vegetarian delicacy in the league of paneer! You just need to soak these overnight, and cooking just takes a few mins.
Preparation Time : 40 mins
Serves 4
Black Chick Peas 2 cups
2 medium onions finely chopped
3 big tomatoes pureed
2 green chilies chopped
6 garlic cloves chopped
1 inch ginger chopped
2 tsp Kasuri Methi/dry fenugreek leaves
½ tsp red chili powder
½ tsp Hing
1 tsp cumin/jeera
1 bay leaf
½ inch cinnamon stick
½ tsp garam masala
1 tsp dry coriander powder
1 tbsp refined oil
¼ tsp turmeric powder
Salt to taste
Directions to make black chane/chick peas/chole
  • Soak the chick peas in water overnight or atleast 5-6 hrs.
  • Boil then chick peas in 4 cups water with ½ tsp salt for 3 whistles on high and then for 25 mins on low heat.
  • In a skillet, heat the oil on medium flame.
  • Add the hing, jeera, bay leaf and cumin.
  • When jeera splutters, add the garlic, ginger and green chilies.
  • When garlic gets brown add onions.
  • Keep stirring. When onions get pink, add the kasuri methi.
  • When onions get golden brown, add the tomato puree.
  • Cook on low heat for 8-10 mins till the oil separates from the masala.
  • Add all the dry spices – garam masala, dry coriander powder, red chili powder, turmeric and salt.
  • Mix well and cook for 2-3 mins more.
  • Turn off the heat and then mix this masala paste to the boiled chick peas.
  • Check the salt and adjust as per taste.
  • Heat the chick peas mixed with masala on low heat for 5 mins so that flavours of the tempering gets incorporated in the whole curry.
  • Garnish with coriander leaves and serve hot with rice, chapati or poori!


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