Kala Desi Chana is a delicious, spicy and flavorful curry that is made simple with a simple use of ingredients like onion garlic ginger and tomatoes along with garam masala and chillies. Cooking along with Figaro Olive oil makes this recipe healthy and delicious too.
Did you know: Higher the MUFA / mono-unsaturated fat in the oil, the better for you. Generally you will get about 75-79% MUFA levels in olive oil. So next time when you are in the supermarket buying your grocery, do check the back of the pack before picking your oil.
Did you know: Brown Chickpeas has the good amount of iron, sodium, selenium and small amount of copper-zinc and manganese. They are a rich source of protein. They are also a very good source of folic acid and fiber and contain phytochemicals called saponins, which can act as antioxidants. Know more
If you like this recipe, you can also try other Dal recipes such as
Cuisine: North Indian Recipes
Course: Dinner
Diet: High Protein Vegetarian
Equipments Used: Hard Anodized Pressure Cooker, Hard Anodised Kadai (Wok)
Cooks in 35 M
Total in 155 M
To begin making the make Kala Chana Masala, first wash and soak the chickpeas for 6 hours or overnight in 2 cups of water.
Transfer chickpeas to Pressure Cooker with 2-1/2 cups of water and cook until for 6 to 7 whistles, turn the heat to low and cook for another 15 minutes until done.
Heat pure olive oil in a saucepan over medium heat, add the grated ginger, onion and garlic and saute for few seconds.
Stir in the tomato puree, turmeric powder, coriander powder, garam masala, chilli powder, salt and the cooked chickpeas.
Stir to combine. Allow the mixture to come to a boil over medium heat.
Once the mixture begins to boil, turn the heat to low and simmer the mixture for 20 to 30 minutes. Adjust the consistency and taste of the dish according to your taste, by adding water and spices.
If adding water let Kala Desi Chana simmer for few more minutes. Turn off the heat. Garnish with chopped coriander leaves. Serve hot with Puri/Paratha.