Sukha Kala Chana | Black Chickpeas Stir-fry Recipe
Black chickpeas curry or kala chana is a variant of garbanzo beans which is indigenous to south Asian countries. Popularly known as Bengal gram, chole, Egyptian pea or desi (native) chana. With higher fibre content and lower glycemic index, it is very popular in curries, stews and salads.
Servings 2 People
Calories 383kcal
Equipment
- Stove Top
- Pressure Cooker
- Heavy bottom Non-stick Pan
Ingredients
- ½ cup Black Chickpeas
- 2 tbsp Mustard Oil
- 2 Green Chilies
- ¼ tsp Hing or Asafoetida
- ½ tsp Cumin Seeds
- 1½ tbsp Ginger paste
- 1 tsp Cumin Powder
- 2 tsp Coriander Powder
- 2 tbsp Lemon Juice
- Finely Chopped Coriander Leaves to Garnish Optional
Instructions
- Soak the Black Chickpeas or Kale Chane overnight in some water. Next morning discard the water and wash the soaked chickpeas well.
- Pressure cook the black chicpeas with water, salt and a drizzle of oil. Allow it to pressure cook on high for 15 minutes and then turn off the heat. Let the pressure cooker depressurise itself.Once it's cold enough to handle, open the lid and check the chickpeas if they are done. They should be thoroughly cooked and soft if pressed between two fingers. But shouldn't be mushy though.
- Heat some mustard oil in a pan and temper it with cumin seeds or jeera, hing or asafoetida and green chilies. You may slice the chillies if you want some heat. Otherwise just add them in whole.
- Add the boiled chickpeas and stir.
- Add ginger paste and spice powders and give everything a mix.
- Check for seasoning and add salt as required.
- Once everything is mixed up nicely and there's no water left, add the lemon juice and take it off the heat. Serve with chopped coriander leaves on top.
Notes
