Black chickpeas cooked in aromatic, spiced onion-tomato curry
Black chickpeas, also known as Kala Channa, are dark-coloured legumes with an earthy flavour and firm texture.
They are an excellent source of plant-based protein and are rich in fibre, calcium, magnesium, and other essential minerals that support bone and heart health.
Owing to their many nutritional benefits, they are often consumed as a nourishing soup or cooked into wholesome dishes. In Punjab, India, black chickpeas are especially popular during the winter months and are commonly enjoyed as a hearty curry.
PREPARATION TIME: 10 minutes
SOAKING TIME: overnight COOKING TIME: 40-45 minutes
SERVES: 4
INGREDIENTS
1 cup - black chickpeas
3-4 - dry red chillies
1 - black cardamom
1 - onion, large
11/2 tsp - garlic paste
1 tsp - ginger paste
1-2 tsp - green chilli paste
1 tsp - red chilli powder
1 tsp - turmeric powder
11/4 tsp - coriander powder
1 tsp - garam masala powder
1 tsp salt or according to taste
2 - tomatoes, medium
2 tbsp - oil for cooking
Fresh coriander for garnishing
METHOD
Rinse the chickpeas thoroughly until the water runs clear. Transfer them to a bowl and add enough water to cover them by 2-3 inches. Cover and soak for 8 hours, preferably overnight.
Heat oil in a pressure cooker over medium flame. Add dry red chillies and black cardamom and sauté for a few seconds until aromatic.
Add the peeled, washed and grated onion and sauté for 4-6 minutes or until dark brown in colour. Add the garlic paste and stir well, then add the ginger paste and sauté for 2-3 minutes. Add the green chilli paste and continue sautéing for another 2-3 minutes over medium flame.
Lower the flame, then add red chilli powder, turmeric powder, coriander powder and garam masala powder. Stir with a splash of water to prevent the spices from burning.
Add the chopped tomatoes and salt and sauté over medium flame for 4-5 minutes or until the oil comes to the surface.
Drain the soaked chickpeas, add them to the mixture, and mix well. Add water and stir until well combined.
Cover with the lid and pressure cook for 1 whistle over high flame. Then lower the flame and cook for 20-25 minuts or until the chickpeas are cooked through (After opening the pressure cooker, if the chickpeas are still undercooked and the water has dried up, add more water, cover again, and cook for a few more whistles until done).
Remove the lid and add more water if needed to achieve your desired consistency. Stir well, cover and let simmer for a few minutes until everything is well combined.
Second Version:
Usually, black chickpeas are pressure cooked separately and then added to the onion-tomato mixture.
In a pressure cooker, add the black chickpeas with enough water to fully cover them, along with 1 teaspoon of salt and 1 tablespoon of oil. Pressure cook for 15-20 whistles, or until the chickpeas are cooked through over medium to low flame.
Meanwhile, prepare the onion-tomato mixture in a heavy-based saucepan. Add the cooked chickpeas along with their cooking water to the mixture and stir well.
Add more water if needed according to your desired consistency. Cover and let simmer for 5-6 minutes, stirring occasionally until the oil comes to the surface.
Third Version:
Prepare the onion-tomato mixture in a heavy-based saucepan over medium flame using the same recipe. Add the black chickpeas and mix well.
Pour in water, cover, and cook over medium flame for 45-60 minutes, stirring occasionally, until the chickpeas are cooked through. Add more water during cooking if needed.
Transfer the black chickpeas to a serving bowl and garnish with chopped coriander leaves.
Serve hot with rice or roti.
RUBY’S TIP
Pressure-cooked chickpeas, along with their cooking water, can be refrigerated for 2-3 days.
ISSUE
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