Hey everyone, I hope you are having an incredible day today. Today, we’re going to make a distinctive dish, kala chana gravy. It is one of my favorites food recipes. This time, I’m gonna make it a little bit unique. This will be really delicious.

Kala chana gravy is one of the most popular of recent trending foods on earth. It is easy, it is fast, it tastes delicious. It is appreciated by millions every day. They’re nice and they look fantastic. Kala chana gravy is something which I have loved my entire life.

Kala chana recipe with step by step photos - this simple and delicious Punjabi style black chickpeas gravy is very easy to make and yet flavorful. Basic ingredients like onions, tomatoes and garlic along with the regular Indian spices go into it. This delicious black chickpeas curry is made quite often at home since it is one pot and you do not need to cook the chickpeas separately. kala chana recipe

To get started with this recipe, we must first prepare a few components. You can have kala chana gravy using 16 ingredients and 11 steps. Here is how you cook it.

The ingredients needed to make Kala chana gravy:

1. Prepare For soaking kala chana (black chickpeas)
2. Get 1 cup Of kala chana (dried black chickpeas) - rinsed & soaked
3. Prepare overnight or for 8 to 9 hours
4. Get 2.5 cups Water for soaking black chickpeas
5. Prepare Other ingredients for kala chana recipe
6. Take 2 tablespoons Ghee or oil 1 teaspoon Cumin (jeera)
7. Make ready 1 Medium size onion, Finely chopped
8. Get 2 Medium tomatoes or 1 large tomato, Finely chopped
9. Prepare 4-5 Garlic cloves, Finely chopped (lahsun
10. Get 1/2 teaspoon Kashmiri red chilli powder Or degi mirch
11. Prepare 1/4 teaspoon Turmeric (haldi)
12. Make ready 1 pinch Of asafoetida (hing) ½ to 1 cup Water Or as required fo
13. Get the gravy
14. Get Salt as required
15. Make ready 1/2 teaspoon Punjabi garam masala Or regular garam masala powder
16. Get 1 tablespoon Coriander leaves For garnishing (optional

It is basically like a kala chana kadhi. These desi chickpeas need to be soaked and then cooked for a longer time than other legumes. Kala chana curry recipe (Black chana recipe) - Boiled black chickpeas are simmered in healthy, flavorful tomato gravy. This kala chana recipe is made without onion garlic.

Steps to make Kala chana gravy:

1. Soaking kala chana - - Rinse black chickpeas a couple of times in water.  - - Then add 2.5 cups water and soak the black chickpeas or kala chana overnight or for 8 to 9 hours
2. Making kala chana - - In a pressure cooker, add 2 tablespoon ghee or oil.
3. Add cumin. Let them crackle and then add finely chopped onions.
4. Sauté onions till they become light golden.
5. Add garlic, green chilli and saute for 10 to 12 seconds.
6. Add finely chopped tomatoes and saute them till the oil starts leaving from the sides of the onion-tomato masala.
7. Add turmeric powder, asafoetida, kashmiri red chilli powder and saute for 2 to 3 seconds.
8. Then add the kala chana along with all of the soaked water. Additionally also add ½ to 1 cup water as per the consistency you want. Season with salt and stir well.
9. Pressure cook chana on a medium to high flame for 8 to 9 whistles or more till the kala chana are cooked well and softened.
10. Lastly sprinkle the garam masala and stir. Garnish punjabi kala chana gravy with coriander leaves.
11. Serve the black chana masala gravy  with steamed rice, rotis or chappati

This kala chana curry has a slightly tangy or sour taste. It comes from the tomatoes as well as from the addition of amchur powder. This flavor goes perfect with chana. Kala chana recipe - black chickpeas cooked with onions, tomatoes and spices. Kala chana are the desi variety of chickpeas that are brown to black in color.

So that is going to wrap this up for this special food kala chana gravy recipe. Thanks so much for your time. I’m sure that you can make this at home. There is gonna be more interesting food in home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!