Sukha Kala Channa Massala, Black Chickpeas Curry

October and Diwali all gone- time is actually flying and I am saying this in my every post these days. I had so much to do- four assignments to be complete, prepare for two parties, and also keep my spirits and energy high for Diwali. We had one social gathering before karva chauth-the one I mentioned here. The other party was yesterday, it was a mix of Diwali and baby shower-I will post about it soon. Finally all is done and I am so elated that all went well. Everyone enjoyed, loved the food and finally me and my husband can take a sigh of relief. Even though I want to talk so much and share about these days with you all but I rather rest and have a cup of green tea, read a book and count my days to go to India- oh yes I am flying to India on 24^th.

This post has been lying in the drafts since months because somewhere I was not satisfied with pictures I clicked. After a lot of hesitation and confusion I finally decided to publish this because it’s a great recipe and I want you all to try it-period!!  I have made channa massala before using chickpeas or chola, but trust me black/kala channa is much better.

Kala channa is very nutritious- rich in carbohydrates, dietary fibre, minerals, iron and vitamins. You can make kala channe ki chaat or use in tomato gravy to prepare the curry. But Sukha Kala Channa Massala is one recipe that you MUST try. The consistency is semi liquid which is why each channa is covered with the spices- giving it ‘to die for’ flavours.

There is sharp taste of garlic and ginger followed my peppery tang of onions, everything finally smothered in handful of spices and blend of tomato puree. Homemade garam massala is must in this recipe as it gives the aromatic climax to the curry.

Ingredients:

Black Chickpea/kala channa1 cup, soaked

Onion/pyaz- 1

Tomato/tamatar 2

Cumin seeds/jeera-1 teaspoon

Ginger/adrak-1 inch

Green chillies/hari mirch-2

Garlic/lehsun- 3 cloves

Turmeric powder/haldi-1 teaspoon

Red chili powder/lal mirch-2 teaspoon

Coriander powder/dhaniya-1 tablespoon

Aseofetida/hing-1/4 teaspoon

Garam Massala-1 teaspoon

Oil- 1 tablespoon

Lemon juice-1 tablespoon

Chopped coriander leaves-2 tablespoon

Salt to taste

Method:

1. Soak black chickpeas overnight. Next day strain the water and cook in pressure cooker with 4cups of water and salt for 4 whistels. Strain the water from the cooked chickpeas. Keep 1 cup of water aside.
2. In the ginder make a paste of ginger, garlic and green chillies.  Also puree tomatoes. Keep aside. Chop onions roughly.
3. Heat oil in a pan and aseofetida in it. Next add in cumin seeds and let it crackle.
4. Mix in ginger garlic and green chilli paste and let it cook on slow heat till raw smell of onions fades.
5. Throw in chopped onions with 1/2 cup of water. Cook till onions are soft.
6. Mix tomato puree, coriander powder, turmeric, red chilli powder, garam massala, salt and half cup of water. Mix and cook it covered for 8 minutes.
7. Throw in cooked chickpeas with the water and cook it covered for 8 minutes. Remove the lid and cook again for 5 minutes of till the consistency in semi liquid.
8. Mix in lemon juice and chopped coriander leaves.

Serving suggestions:

Serve hot with palak puri, kulchas or any parathas.

It is a great recipe for lunch box.

Punjabi Chole: Channa Masala: Chickpea Curry: Pindi Channa: Chola for Puri, Kulcha, Batura and Rice

Punjabi Chole or Chola massala is the spicy north Indian curry. The same curry is also known as channa massala or pindi channa. This is a spicy curry and is mostly paired with puri, batura, kulcha or rice. I have made this curry many times but I always felt that there is something missing. Last year when I tasted it during my trip to punjab, I knew what I was missing in my recipe This dish is full of protein and everyone loves this dish in my house. Its really easy to make. So here it is!

Ingredients:

Raw Chole/Chickpeas - 2 cup

Onion -  2

Tomato - 4 medium sized (chopped)

Channa/Chola Masala - 2 tbsp

Chilli powder - 2 tsp (Add more if you need spicy)

Anardana powder - 1 tsp

Whole cumin - 1/2 tbsp

Whole spices (Cinnamon, Cardamom, Cloves) - 1 inch piece, 4 pods and 5 cloves.

Cumin seeds - 1 1/2 tsp (Roast and powder)

Ginger paste - 1 tbsp

Garlic paste - 1 tbsp

Green chilies - 3 very finely chopped

Salt

Ghee - 1 tbsp

Oil - 3 to 4 tbsp

Tea bag- 2

Coriander leaves - handful (finely chopped)

Ginger pieces to garnish (optional)

Method:

Soak the chickpeas overnight.

Take pressure cooker. Add the washed and soaked chickpeas. Then add 5 cups of water, salt, 2 tea bags, and in a small muslin cloth crush small cinnamon, 2 cloves, 2 cardamoms tie it and add it to the chickpeas.

Close and pressure cook for 3 whistles (depends on your cooker).

When pressure is released, discard the tea bags and whole spices knot drain and keep it aside. Don't throw the water; we will be using it to the gravy J

Heat oil and ghee in the heavy bottom vessel.

Add the whole spices followed by whole cumin seeds.

After it splutters, add chopped green chillies and the ginger garlic paste cook until raw aroma goes away.

Now it’s time to add finely chopped onion till light brown color.

Add tomato and let it cook for some time until oil separates.

Add red chilli powder, chole/channa Masala, roasted cumin powder, anardana powder.

Now add cooked chickpeas and water that is drained from the chickpeas when cooked.

Add salt and let it simmer for at least 20 to 25 minutes.

Finally garnish with chopped coriander leaves and ginger.

Notes:

Chole massala is easily available in any Indian grocery store. I used MDH Chana Masala.

Anardana powder is dried pomegranate seeds. I always use MDH Anardana Powder use

Tea bags give nice black colour, you can omit if you don’t want black colour.

Pressure cookersaves time and is easy to use.

Serving suggestions:

Serve with palak poori, plain kulcha or any paratha. Goes well with steamed rice as well.

Make whole Punjabi thali. Serve as a side with puri, paneer butter massala and dal makhani and sujika halwa.