Kala Chana (Black Chickpea Curry)

Another of Munira's yummy recipes. Black chickpeas have such a nice flavor. Of course all the measures are approximate guesses; no actual measurement tools were used in the making :)


2 C dry black chickpeas

2 T canola oil
1 hot pepper, diced
1" ginger, diced
2 tsp mustard seed
2 tsp cumin seed
1/2 tsp hing
1 small onion, diced
1/2 tsp salt

5 large garlic cloves, sliced
1/2 C cilantro, chopped
2 tomatoes, chopped (optional)

2 tsp coriander
1 tsp red chili powder
1 tsp turmeric
2 T dry coconut (optional)
1 tsp garam masala


Cook chickpeas in instant pot: 15 minutes with 3 C water if soaked; 30 min w/5 C water if not.

Saute pepper, ginger, mustard seed, cumin seed, hing, onion, and salt a few minutes in oil. Add garlic, cilantro, and tomatoes if using, and stir. Add remaining spices and cooked chana, including water (may need to add more water, depending). Simmer 30 minutes and serve!

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