Rajan loves cooking dishes from his native Indian cuisine. He enjoys sharing his favourite recipes with his online readers.
Lentils and Chickpeas
Indian cuisine often incorporates lentils. Two popular lentil varieties are safed chole (white chickpeas or garbanzo beans) and kala chana (black chickpeas or Bengal gram). Although safed chole is the more popular variety—so much so that a lot of street food dishes are prepared with it—kala chana is very delicious, as well.
This dish of black chickpeas curry is often made in Indian homes. It is very simple to prepare, and you can serve it with rice or roti, a type of Indian flatbread.
Please try it and share your feedback!
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To prepare the kale chane:
- 1 1/2 cups kale chane (black chickpeas), soaked overnight in water and the water drained out in the morning (save the water)
- 1/2 teaspoon salt
To make the curry:
- 4 tablespoons oil
- 5 lavang (cloves)
- 1/2 teaspoon jeera (cumin seeds)
- 1 moti elaichi (black cardamom), crushed
- 2 hari elaichi (green cardamom)
- 2 inch of dalchini (cinnamon stick)
- 2 tejpatta (bay leaves)
- 3 onions, ground to a paste
- 8 to 10 garlic cloves, ground to a paste
- 1 inch ginger, ground to a paste
- 1 green chilli, finely chopped
- 4 medium tomatoes, blended to a puree
- 1/2 teaspoon salt
- 1/2 teaspoon red chilli powder
- 1 1/2 teaspoons coriander powder
- 1/2 teaspoon Kitchen King masala
- 1/2 teaspoon garam masala
- 2 teaspoons kasuri methi (dry fenugreek leaves)
- Water, as needed
- 2 to 3 teaspoons chopped hara dhania (cilantro)
- To boil the kale chane, put them in a pressure cooker and add 3 cups of the saved soaking water and salt. Close the cooker, keep the gas on high and at the first whistle, reduce the heat to low and keep it for 20 minutes more, then put off the heat.
- Open the cooker when the pressure subsides and strain out the water. Save the water for use later.
- Keep a kadhai (wok) on medium heat, put in the oil and let it heat up. Then put in the whole spices: lavang, jeera, moti elaichi, hari elaichi, dalchini, and tejpatta. Saute for about 1 minute.
- Add the onion paste. Raise the heat to medium and saute the onions until they turn pink. Put in the ginger and garlic pastes and chopped green chilli. Reduce the heat to low-medium and saute until they release their aroma and turn brown.
- Add the pureed tomatoes and raise the heat to medium. Mix well, reduce the heat to low, and add the salt, red chilli powder, coriander powder, and turmeric powder. Stir-cook the masala until the oil starts to separate out. Raise the heat to medium.
- Put in the boiled chane. Save some chane, mash them with a hand masher and then add them in. Mix well, add in the kitchen king masala, garam masala and Kasuri methi. Mix well and stir-roast for 5 to 7 minutes.
- Put in the saved water and add more if needed to make a total of 3 cups. Raise the heat to high, mix well, and let the gravy come to a boil.
- Add the cilantro, saving a little for garnishing, and mix well. Reduce the heat to low-medium and cover with a lid. Cook for 8 to 10 minutes or until the gravy thickens in consistency. Keep stirring. If you want a thinner gravy, add more water in step 7.
- After 10 minutes, transfer the dish to a serving dish and garnish with a little cilantro. Serve with rice or roti.
Kale Chane Tariwale (Black Chickpea Curry)
© 2020 Rajan Singh Jolly