– 1 cup chana dal (black chickpeas), soaked overnight – 1 tsp red chili powder – 2 tsp coriander powder – 2 tsp garam masala – 1/3 tsp turmeric powder – Water (for mixing the spices) – 3-4 tbsp cooking oil – 1 tsp cumin seeds – 3-4 slitted green chilies – 1 tsp grated ginger – 1 tsp amchur powder (dried mango powder) – Salt to taste – 3 cups water (for cooking)
instructions:
1. Begin by soaking 1 cup of chana dal overnight, approximately for 6 hours.
2. In a mixing bowl, combine 1 tsp of red chili powder, 2 tsp of coriander powder, 2 tsp of garam masala, and 1/3 tsp of turmeric powder. Mix everything thoroughly. Add a little water to create a paste. This step prevents the masala from burning.
3. I’m preparing this kala chana dish in an Instant Pot, but you can use a pressure cooker as well.
4. For the Instant Pot, select the “Saute” mode and heat it for 10 minutes. Ensure that the pot is dry, and then add 3-4 tablespoons of oil. Once the oil is hot, add 1 tsp of cumin seeds and then 3-4 slitted green chilies.
5. Add the prepared masala mixture and stir it in.
6. Now, add the soaked kala chana along with approximately 3 cups of water, 1 tsp of grated ginger, 1 tsp of amchur powder, and salt to taste. Mix everything well.
7. Close the lid, cancel the “Saute” mode, and select the “Pressure Cook” mode for 5 minutes. If you are using a pressure cooker, cook for 5-6 whistles.
8. Allow the pressure to release naturally and then open the lid.
9. To reduce the excess water and make it slightly dry, choose the “Saute” mode and simmer until it becomes dry.
10. Once you achieve the desired consistency, cancel the sauté mode or turn off the heat. Let the kala chana sit for a while; it will absorb the remaining moisture and become drier.
1 Comment
Brown/Black Chickpeas curry
[Recipe Link ](https://youtu.be/PrndSgwFSb0)
Ingredients
– 1 cup chana dal (black chickpeas), soaked overnight
– 1 tsp red chili powder
– 2 tsp coriander powder
– 2 tsp garam masala
– 1/3 tsp turmeric powder
– Water (for mixing the spices)
– 3-4 tbsp cooking oil
– 1 tsp cumin seeds
– 3-4 slitted green chilies
– 1 tsp grated ginger
– 1 tsp amchur powder (dried mango powder)
– Salt to taste
– 3 cups water (for cooking)
instructions:
1. Begin by soaking 1 cup of chana dal overnight, approximately for 6 hours.
2. In a mixing bowl, combine 1 tsp of red chili powder, 2 tsp of coriander powder, 2 tsp of garam masala, and 1/3 tsp of turmeric powder. Mix everything thoroughly. Add a little water to create a paste. This step prevents the masala from burning.
3. I’m preparing this kala chana dish in an Instant Pot, but you can use a pressure cooker as well.
4. For the Instant Pot, select the “Saute” mode and heat it for 10 minutes. Ensure that the pot is dry, and then add 3-4 tablespoons of oil. Once the oil is hot, add 1 tsp of cumin seeds and then 3-4 slitted green chilies.
5. Add the prepared masala mixture and stir it in.
6. Now, add the soaked kala chana along with approximately 3 cups of water, 1 tsp of grated ginger, 1 tsp of amchur powder, and salt to taste. Mix everything well.
7. Close the lid, cancel the “Saute” mode, and select the “Pressure Cook” mode for 5 minutes. If you are using a pressure cooker, cook for 5-6 whistles.
8. Allow the pressure to release naturally and then open the lid.
9. To reduce the excess water and make it slightly dry, choose the “Saute” mode and simmer until it becomes dry.
10. Once you achieve the desired consistency, cancel the sauté mode or turn off the heat. Let the kala chana sit for a while; it will absorb the remaining moisture and become drier.
11. Serve the kala chana. Enjoy your meal!