The credit to this recipe goes to my mother.
This recipe directly comes from her kitchen.
Ingredients :
1) 1.5 cups Kala Chana (black chickpea)
2) 3 large onions
3) 3 large tomatoes
4) 1 tbsp thinly sliced Ginger
5) 8 cloves of Garlic
6) 4 Green Chillies (remove seeds)
7) a pinch of Asafoetida (hing)
8) 1 tsp Turmeric
9) 1 tsp Cumin
10) 1 tsp Red Chilli Powder
11) 1 tsp Garam Masala Powder
12) Salt (to taste)
13) 2 tbsp Mustard Oil
14) Coriander or Mint
Method :
1) Soak the chickpeas in warm water for minimum 2 hours.
2) After that, Add 4 cups of water in pressure cooker and add 1/2 tsp salt and chickpeas
to it. Wait till 6 whistles. Chickpeas should be softened.
to it. Wait till 6 whistles. Chickpeas should be softened.
3) Now chop the onions, tomatoes, garlic and green chillies. Transfer then to food processor and blend
them to make a smooth curry paste.
4) Heat the pan and add 2 tbsp of mustard oil.
5) When the oil is hot, Add Asafoetida, Cumin and sliced Ginger.
6) After 10 seconds, Add the curry paste to it.
7) Stir the paste till it becomes golden brownish.
8) Now add Turmeric Powder, Garam Masala Powder and Red Chilli Powder. Add Salt to taste.
9) Add 1/2 cup of water and stir to mix the spices.
10) Now let the water evaporate and paste becomes thick.
11) Now transfer the prepared curry paste into the pressure cooker in which we have boiled the chickpeas.
12) Stir well the mix the curry with chickpeas.
13) If the curry is too thick then add some water to it accordingly.
14) Now close the lid of the pressure cooker and wait for the 5 whistles.
15) After 5 whistles, Transfer the curry to the serving dish.
16) Garnish the curry with chopped Coriander or Mint.
17) Hurray! Our Kala Chana (black chickpea) Curry is ready.
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