Black Chickpea Dry curry (Kala chana)

This post is based on one of my favourite – Black Chickpea (Kala Chana) – and I love both the gravy and dry curry versions. I always prepare this dry curry, along with Semolina-Wheat flour pudding, for serving Goddess Durga on the 9th day of Navratri.

By the blessing of the divine, this combination has always turned out to be blissfully tasty. This dry curry is very easy, quick and healthy too. I don’t use onion, garlic or tomato in it but it still tastes awesome.

The ingredients for Black Chickpea Dry curry (Kala chana) are:

1. Kala Chana (black chickpea) : 2 cup
2. Green Chilli : 6 (chopped)
3. Salt : to taste
4. Red Chilli Powder : 1 tsp
5. Coriander Powder : 3 tsp
6. Turmeric Powder : 1/2 tsp
7. Dry Mango Powder (Amchur) : 1 tsp
8. Ginger : 1 tsp
9. Asafoetida : a pinch
10. Oil : 2-3 Tbsp

Method :

Wash and rinse the black chickpeas and soak them in water overnight. Then cook them in a pressure cooker till 5-6 whistles.

Heat oil in a pan and temper with asafoetida and cumin seeds. When cumin seeds start to crackle, add green chillies, ginger and sauté for a minute.

Now add red chilli powder, turmeric powder, coriander powder and sauté for a minute. Then add the black chickpeas and mix well. Add salt, dry mango powder and cook covered for 2-3 minutes. Check and stir, making sure that it doesn’t stick to the bottom of the pan. Now it’s ready to served.

Serve this with puri, halwa or rice!

Insider Tips / Finer Points :

* You may add onion, garlic, tomato in this dry curry.

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