Black Chickpeas Curry/ Kala Channa Subzi

Here is yet another curry with Black Chickpeas. No onion, no garlic recipe. Black chickpeas curry/ Kala channa subzi goes well with rotis and rice as well.

Prep Time
10 minutes + Overnight Soaking
Cooking Time
25 Minutes
4 People

Black Chickpeas/ Kala Chana
Green Chillies
Chickpea Flour/ Besan
Turmeric Powder
Garam Masala Powder
Amchur Powder/ Dry Mango Pwd
Cumin Seeds
Mustard Seeds
Salt/ Sugar
1 Cup
1 inch
2 Tsp.
½ Tsp.
1 Tsp.
½ Tsp.
½ Tsp.
½ Tsp.
2 Tsp.
A Pinch
To taste
1.   Soak the chickpeas overnight, drain and set aside. Pressure cook the black chickpeas with double the water for 2 whistles.

2.   Puree the tomato, green chillies and ginger.

3.   Heat oil in a pan, add mustard then add cumin seeds, let them crackle. Add asafetida and chickpea flour. Stir it immediately. Do not let it burn. Once you get a good aroma add the puree of tomato, green chilli and ginger. Give it a good stir till it becomes a good paste.  At this point you can add a little water. Cook in low to medium flame.

4.   To this paste add all the dry powders and add salt and little sugar according to your taste.

5.   Stir for 4-5 mins. Now add the pressure cooked chickpeas and mix well. Add water to make the gravy consistency. ( I added the water that I used while pressure cooking the chickpeas)

6.   Let the mixture boil/ cook for 7-8 mins. Put off the stove.
7.   Garnish with cilantro and serve.


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