Black Chana Curry

Ingredients

Mustard Oil: 2 Teaspoons

Salt: As Per Taste

Turmeric Powder: 0.5 Teaspoons

Red Chilli Powder: 1 Teaspoon

Coriander Powder: 1 Teaspoon

Garam Masala: 0.5 Teaspoons

Mustard Seeds: 0.5 Teaspoons

Kala Chana (Black Chickpeas): 1 Cup

Onion: 1 Piece

Curry Leaves: 15-20 Pieces

Tomato: 1 Piece

Ginger: 0.5 Teaspoons

Coconut: 0.5 Cups

Green Chilies: 3 Pieces

Garlic: 2 pcs

Water: 1 lit

Instruction

1. Prepare the Kala Chana:

- Wash the black chickpeas (kala chana) and soak them for 6-8 hours or overnight.

- Drain the water and cook the chickpeas in a pressure cooker with 2 cups of water and 2 teaspoons of salt until you hear about 5-6 whistles.

2. Prepare the Coconut Paste:

- Break and peel the coconut, then clean it.

- Take thin slices of coconut and set them aside.

- In a mixer jar, combine coconut slices, roughly chopped onion, tomato, ginger, garlic, green chilli, and a little water.

- Blend into a fine and thick paste.

3. Cooking Process:

- Heat oil in a cooking pot. Add mustard seeds and let them crackle, then add curry leaves and sauté for a few seconds.

- Add the coconut paste to the pot and sauté. Add powdered spices (excluding garam masala) and cook until the masala releases oil.

- Pour in the water used to boil the chickpeas once the masala is cooked.

- Once the water boils, add the boiled kala chana and mix well.

- Use the back of a ladle to mash some chickpeas for a thicker gravy. Add garam masala and cook for about 10 minutes.

- Check and adjust the seasoning.

Your Kala Chana Curry is now ready to be served hot!