Kala Chana Recipe (Black Chickpea Curry)
Prep Time 20 minutes mins
Cook Time 40 minutes mins
Servings 6
- 1 cup dried black or regular chickpeas or 1-15ounce can
- ½ cup ghee I use 1/4 cup butter and 1/4 cup canola oil
- 1 ½ tbsp cumin seeds not ground
- 2 medium onions 1 pound, chopped
- 2 tbsp finely chopped garlic about 6 large cloves
- 1 large juicy tomato finely chopped (or about 1 cup of canned, diced tomatoes)
- 1 large jalapeno pepper finely chopped
- 1 tbsp garam masala
- ½ tbsp mango powder I omitted this because I didn't have it on hand. Use it if you can find it, but it is delicious without it otherwise
- 1 tsp turmeric
- 1 tsp ground fenugreek seeds
- 1 tsp salt
- ½ tsp cayenne pepper
- 1 cup water (if using canned chickpeas only)
- ½ cup chopped cilantro
If using dried chickpeas, rinse in a colander then soak overnight or with the 1 hour quick soak method outlined above. Place soaked, drained chickpeas in 9 cups of salted water. Bring to a boil then reduce to a simmer and cook for 1 hour. Reserve 1 cup of cooking liquid and drain.
Meanwhile, in a separate large pot, heat ghee (or butter/oil) on medium high for 1 minute. Add cumin seeds and allow them to sizzle for about 30 seconds. Add onions and cook until golden brown, about 10 minutes. Add garlic and saute 2-3 minutes. Stir in tomatoes, then add jalapeno pepper, garam masala, mango powder, turmeric, fenugreek, salt and cayenne. Reduce heat to medium and cook until oil glistens on top (about 5-8 minutes). Stir in reseved chickpea water or 1 cup fresh water if using canned chickpeas.
Add boiled, drained chickpeas (or canned chickpeas, drained). Bring to a boil on medium-high heat, then reduce to low and simmer for 20 minutes or until thickened. Stir in cilantro.
Calories: 292kcalCarbohydrates: 28gProtein: 8gFat: 18gSaturated Fat: 10gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gCholesterol: 39mgSodium: 401mgPotassium: 408mgFiber: 7gSugar: 7gVitamin A: 258IUVitamin C: 6mgCalcium: 60mgIron: 3mg