Step-by-step
1
firstly, in a large bowl take 1 cup kala chana and rinse well.
2
soak in enough water for atleast 6 hours.
3
drain off the water and transfer the chole to the cooker.
4
add ½ tsp salt and 3 cup water.
5
cover and pressure cook for 5 whistles or until the chole is cooked well. keep aside.
6
in a large kadai heat 3 tbsp oil. add 1 bay leaf, 1 inch cinnamon, 1 black cardamom, 1 star anise, 4 cloves, 2 pods cardamom and 1 tsp cumin.
7
saute on low flame until the spices turn aromatic.
8
now add 2 onion, 1 tbsp ginger garlic paste and saute until the onions turns golden brown.
9
keeping the flame on low, add ½ tsp turmeric, 1 tbsp chilli powder, 1 tsp coriander powder, ½ tsp cumin powder, ½ tsp garam masala, 1 tsp aamchur and pinch hing.
10
saute on low flame until the spices turn aromatic.
11
now add 2 cup tomato puree, ¾ tsp salt and saute well.
12
saute until the oil separates from the sides.
13
also, add ½ cup cooked chole and mash smooth.
14
cook for a minute or until everything is well combined.
15
now add pressure-cooked chole along with water and mix well.
16
mix well adjusting the consistency as required.
17
cover and simmer for 10 minutes or until the flavours are absorbed well.
18
further add 3 tbsp coriander, 2 chilli, 1 tsp ghee and 1 tbsp kasuri methi. mix well.
19
finally, enjoy kala chana curry with roti, puri or rice.
Video
Notes
- firstly, make sure to soak the chole well and cook until it is soft. else the curry will not thicken.
- also, adding a pinch of baking soda while pressure cooking chole helps to cook chole faster.
- additionally, the curry thickens once cooled. so adjust the consistency before serving.
- finally, kala chana curry always tastes great when topped with ghee.
Original recipe by Hebbar’s Kitchen: https://hebbarskitchen.com/kala-chana-recipe-black-chickpea-curry/