Shwetha Bhat is passionate about food and cooking. She loves to experiment in the kitchen and share her recipes.
Black Chickpea and Potato Side Dish
Kale chana aloo curry is a tasty, healthy, and easy-to-prepare side dish. Pairs perfectly with any Indian flatbread or with rice.
Potatoes are a good source of Vitamins C and B6. Kale chana (black chickpea) is a rich source of iron. Cowpeas are a rich source of protein and carbohydrates.
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- 2 tablespoons oil
- 1 inch cinnamon stick
- 1-2 cloves
- 4-5 red chilies
- 1 tablespoon poppy seeds
- 2 tablespoons fried gram
- 2 onions, chopped
- 2 tomatoes, chopped
- 1 cup fresh coconut, grated
- 2 cups water, or as needed
- 1-2 cardamom pods
- 1-2 bay leaves
- 1 teaspoon cumin seeds
- salt to taste, to taste
- 1 teaspoon coriander powder
- 1/2 teaspoon garam masala powder
- 1 cup potatoes, peeled and cubed
- 1 cup kale chana (black chickpeas) and cowpeas, overnight soaked
- 1/2 cup coriander leaves, chopped
- Soak the kale chana (black chickpeas) and cowpeas in enough water for 6-7 hours or overnight.
- Peel and cube potatoes and set aside.
- In a pan, heat oil. Add cinnamon, cloves and red chilies. Fry for a few seconds.
- Add poppy seeds and fried gram. Fry till aromatic.
- Add chopped onion and fry till translucent.
- Add chopped tomato and fry till tomato shrinks.
- Add grated fresh coconut, Fry for a few seconds and switch off the flame. Let the mixture cool down.
- After cooling down, transfer the fried ingredients to a mixer jar, add water and grind to a fine paste. Set aside.
- In a cooker, heat the oil. Add cardamom and bay leaves. Splutter the cumin seeds.
- Add sliced onion and a pinch of salt. Fry till translucent.
- Add chopped tomato and fry for a few seconds.
- Add ground paste and mix well. Add a little water and mix.
- Add coriander powder and garam masala powder. Mix.
- Add potatoes and mix. Add soaked kale chana and cowpeas. Mix to combine well with ground masala. Add water and salt. Mix again. Close the lid and take 3 whistles.
- After the pressure subsides, open the lid of the cooker, add chopped coriander leaves and mix.
- Serve hot with any Indian bread or rice and enjoy.
Step-by-Step Photo Guide
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- I use byadagi red chilies, which are less spicy. Spicy red chilies can also be used.
- Keep the cubed potatoes immersed in water until they are ready for use. This step helps prevent them from turning brown.
- Adjust the quantity of water for your preferred consistency. If you are serving it with rice, the curry should be a little thin. For bread, it should be medium thick.
- Adjust the quantity of spice powders as per your taste.