Kala Chana Curry
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Total time: 30 minutes
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Serves 4
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10.5 grams of fibre per serving
This recipe may contain common and less common allergens, such as soy / dairy products / wheat / eggs / nuts / shellfish.
INGREDIENTS
240g - Black chickpeas, washed and rinsed, soaked overnight
1 tb - Vegetable oil
½ tsp - Cumin seeds
1 cup - Onions, finely chopped
3 - Green chilies, finely chopped
1-inch - Ginger, minced
3 cloves - Garlic, minced
2 - Tomatoes, finely chopped
⅛ tsp - Salt
½ tsp - Red chili powder
½ tsp - Garam masala
½ tsp - Coriander powder
½ tsp - Turmeric powder
1 tsp - Amchur powder (dried mango powder)
¼ tsp - Asafoetida (Hing)
3 cups - Water
¼ cup - Coriander leaves, finely chopped
UTENSILS
Pressure cooker, Chopping board, Knife
INSTRUCTIONS
1. In the pressure cooker, add the oil over medium heat.
2. Add the cumin seeds. Sauté for 1 minute.
3. Add the onions, green chilies and ginger and garlic. Sauté for 2 minutes.
4. Add the tomatoes. Sauté until the tomatoes turn soft and mushy.
5. Add the turmeric powder, red chili powder, coriander powder, amchur powder, asafoetida, garam masala and salt. Sauté on low heat for 1 minute.
6. Add the black chickpeas and water. Mix well.
7. Cover and pressure cook on medium heat for 8 whistles until the black chickpeas are cooked and softened.
8. Add the chopped coriander. Mix well.
9. Serve the kala chana curry with rice or roti.
NUTRITION INFORMATION (PER SERVING)
1 serving = 271g
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Energy (kcal)
294.1
Carbs (g)
40.8
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Proteins (g)
15.4
Fats (g)
8.8
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Fibre (g)
10.5
