Kala Chana | Spiced Black Chickpeas
Author: Nisha Vedi Pawar
Recipe type: Main
Cuisine: Indian
Serves: 4
- 1 cup Kala chana (Black Chick Peas) - soaked overnight
- 2 teaspoon fresh grated ginger
- 1½ teaspoon jeera (cumin)
- ½ teaspoon red chili powder
- 1 teaspoon coriander powder
- 1 teaspoon roasted jeera powder
- 1½ teaspoon salt
- ⅛ teaspoon hing
- 3 cups water
- fresh cilantro for garnish
- Soak the black chickpeas overnight.
- Wash the soaked black chickpeas and set aside.
- In the IP set sauté mode for 4 minutes.
- Pour in the oil and let it heat up followed by the hing, jeera and fresh ginger. Sauté all ingredients.
- Add the soaked black chickpeas and mix in the coriander powder, cumin powder and red chili powder.
- Add 3 cups of water and salt, mix and shut with lid.
- Set the pressure cooker mode with the pressure vent to sealed for 25 minutes.
- Allow the pressure to naturally release.
- Open and set to sauté mode for 5-7 minutes or until water evaporates.
- Garnish with fresh cilantro.
- Soak the black chickpeas overnight.
- Wash the soaked black chickpeas and add them to a pressure cooker or IP with 3 cups of water.
- Pressure Cook for 4-5 whistles (or 20 minutes in the IP); until soft.
- In a heavy bottom pan, heat oil. Once hot add in hing, jeera and fresh ginger.
- Sauté until the jeera starts too sputter.
- Add in the soft chickpeas followed by coriander powder, cumin powder and red chili powder.
- Mix and add 3 cups of water and salt.
- Mix, cover with a with lid and cook until the water evaporates; for 8-10 minutes.
- Garnish with fresh cilantro.
- Soak the black chickpeas overnight.
- Wash the soaked black chickpeas and boil them in a saucepan with 5 cups of water for 30-35 minutes; or until soft.
- In a heavy bottom pan, heat oil. Once hot add in hing, jeera and fresh ginger.
- Sauté until the jeera starts too sputter.
- Add in the soft chickpeas followed by coriander powder, cumin powder and red chili powder.
- Mix and add ½ cup of water and salt.
- Mix, cover with a with lid and cook until the water evaporates; for 8-10 minutes.
- Garnish with fresh cilantro.
Recipe by Love Laugh Mirch at https://lovelaughmirch.com/kala-chana-spiced-black-chickpeas/
3.5.3251