Kale Chane (Black Chickpea) Curry/Masala
Kale Chane is a Saturday affair at our home. I have missed it since I moved to Bangkok. Any Dal or Chana Masala that I make is a bit challenging if we don't have a Pressure Cooker. My recipe here is made without one. So here is my Kale Chane recipe.
- 1 1/2 cup Kala Chana (Black Chickpeas)
- 3 Cups Water for soaking
- 2 Onions
- 2 Tomatoes
- 1" Ginger Paste
- 4 Cloves Garlic Paste
- 4 Green Chili Pepper minced
- 1 tbsp Oil
- 1 tsp Cumin seeds
- 1/3 Cup of Coriander
- Pinch of Hing (Asafoetida)
- 1 tbsp Chana Masala (or Garam Masala)
- 1/2 tsp Jeera powder (Cumin Powder)
- 1/2 tsp Amchur (Dry Mango Powder)
- 1 tsp Dhania Powder (Coriander Powder)
- 1/2 tsp Haldi Powder (Turmeric Powder)
- 1 tsp Red chilli Powder
- Salt to taste
The first thing to do when you decide to make Kale Chane (Black Chickpea) is to soak 1 1/2 cups of Kala Chana overnight.
Grind 1/2 Cup of well-soaked Kala Chana, 2 Chilies, Diced Tomatoes, 1" Ginger and 4 Cloves Garlic into a fine paste.
Dice 2 Onions, 2 Chilies
Heat Oil in Pan.
Add Cumin seeds, 2 Onions and 2 Chilies - Cook it until the Onion turns brown.
Add the paste made above.
Add all the spices and Salt, and cook for 5 minutes.
Add 1 Cup of Kala Chana to the mix.
Add 3 Cups of Water and Cook the mix for 20 minutes.
Once cooked, garnish the Curry with Coriander.
