Monday, November 10, 2008

Easy Chana (black chickpeas) Curry

Black chana (black chickpeas) is a good source of protien. M is not a big fan of it, but I thought I'd make something different for a change. This recipe is really easy. Jeera rice and chana curry is a good combo.

  • 2 cups chana (black chickpeas) soaked overnight
  • 1 large onion
  • a nice big chunk of ginger
  • a couple of pods of garlic
  • 2-3 fresh green/red chillies
  • 1 tspn jeera (cumin seeds)
  • 4 tspns tomato puree or one small tomato
  • dry masala powders - turmeric, jeera (cumin), dhania (coriander), amchur (dry mango)
  • 1/2 tspn sugar and salt to taste
  • fresh coriander
  • oil or ghee (clarified butter)
  1. Pressure cook the soaked chana.
  2. Grind into a paste - onion, garlic, ginger and chillies.
  3. Heat oil or ghee in a pan. When hot, add jeera.
  4. Now add the paste and cook till the oil separates.
  5. Add tomato puree and continue to cook. (if you're using fresh tomato, grind with the rest of the stuff in step 2)
  6. Stir in all the dry masala powders (about 1/2 a tspn each) and saute for a few minutes.
  7. Add salt and sugar.
  8. Pour in the cooked chana and simmer for a while till the chana soaks in all the flavours.
  9. Depending on how runny or thick you want your gravy, add water.
  10. Garnish with chopped coriander.

Easy and ready in a jiffy! But you do need to plan ahead as the chana needs to be soaked overnight.

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