The recipe of Kala chana curry is very easy to make. This is my mother-in-laws recipe. I have never eaten this curry before marriage. But after marriage, my husband always asks me to make black chickpeas curry with tomato gravy just like his mom’s style. Then I got this recipe from my dear mother-in-law over the phone. I made it as she said and my hubby was happy with results and even I loved this curry. As my in-laws are jain, they don’t eat onion-garlic and ginger. But I added some ginger and modified recipe little bit. If you want to make it pure jain recipe, just skip ginger. It will still taste very good.
This tomato gravy is little sour in taste which blends very well with kala chana or desi chana. Gravy becomes sour from tomatoes and little bit more from aamchur powder (dried mango powder). And believe me; it gives nice flavor to dish. Thanks to my mother-in-law cum my mom for this delicious recipe. So let’s see how to make it.
Adapted from – “My mother-in-laws Recipes Notebook”
- • Tomatoes – 2 medium
- • Green chilies – 2
- • Ginger – ½ inch piece
- • Kala Chana (dry) – ¾ cup
- • Oil – 1 ½ tablespoons
- • Cumin seeds – 1 teaspoon
- • Besan (Chickpea flour) – 1 tablespoon
- • Coriander powder – 1 tablespoon
- • Red chili powder – 2 teaspoons
- • Garam masala – ½ teaspoon
- • Aamchur powder (Dry mango powder) – 1 teaspoon
- • Salt – to taste
- • Water – 2 ¼ and some more as needed for gravy
- • Cilantro – few sprigs, chopped finely for garnishing
- Wash kala chana under running water.
- Soak in enough water for 8 hours or overnight.
- To boil chana, discard soaked water and transfer soaked chana in pressure cooker, add 1 ½ cups of water. Close pressure cooker put the weight on. Cook it on high for 2 whistles then lower the heat to medium - low and cook it for another 30 minutes. Turn off the heat. Let the pressure go by itself.
- While chana is boiling, take two tomatoes, green chilies and ginger piece and chop them roughly.
- Grind it into smooth paste and keep it aside.
- Heat the oil in a pan on medium heat. Once hot, add cumin seeds. Let them sizzle.
- Then add besan (Chickpea flour) and stir continuously.
- Cook it for few minutes (about 2 minutes). You will get nice aroma of besan and raw smell will go away. Stir continuously while cooking besan.
- Then add tomato puree. Mix it well.
- Add coriander powder and red chili powder.
- Mix it well. Let it come to a boil.
- Cook tomato puree till all the moisture from puree will evaporate and oil starts leave from the sides of the pan.
- Then add garam masala, aamchur powder and salt.
- Mix it well and cook it for a minute.
- Then add boiled chana with water.
- Mix it well.
- If you want more gravy than add some more water. And let the gravy come to a boil. And let it simmer for 5 minutes.
- Finally garnish with some chopped cilantro and serve hot.
Shelf life – it stays fresh up to 4-5 days in refrigerator in air tight container after it cools completely. You can freeze it for 2 weeks.
Serving suggestions – You can serve this delicious curry with any Indian flat bread (like roti, paratha, naan). Even my family loves to have this with some plain rice as a dinner. You can serve this with jeera rice also.
- If you want to save some time then you can boil chana ahead of time and freeze it. Whenever you want to make this curry, just make gravy and use defrosted boiled chana.
- For quick soaking chana method: wash chana under running cold water. Then add enough water to it. Put on high heat and let the water come to boil then let it boil for 5 minutes and turn off the stove. Let the chana sit covered for 1 hour. Then boil in pressure cooker as directed.