Punjabi Kala Chana / Black Chickpeas Curry

"Punjabi Kala Chana: A Wholesome Burst of Tradition and Flavor in Every Bite!" 😊

Punjabi Kala Chana: A Hearty, Flavorful Delight from the Fields of Punjab

Punjabi cuisine is renowned for its robust flavors and comforting dishes, and Kala Chana (Black Chickpeas Curry) is no exception. This wholesome and nutritious curry, simmered with earthy spices and garnished with fresh coriander, is a beloved staple in Punjabi households. Perfect for a hearty meal, it's packed with protein and traditional flavors that warm your soul. Let’s dive into the heart of Punjab and recreate this delightful Kala Chana at home!

Ingredients

- 2 cups black chickpeas (kala chana), soaked overnight

- 2 large onions, finely chopped

- 2 large tomatoes, pureed

- 2-3 green chilies, finely chopped

- 1 tablespoon ginger-garlic paste

- 1 teaspoon cumin seeds

- 1 teaspoon coriander powder

- 1/2 teaspoon turmeric powder

- 1 teaspoon red chili powder

- 1 teaspoon garam masala

- 2 tablespoons ghee or oil

- Salt to taste

- Fresh coriander leaves for garnish

- Lemon wedges for serving

Instructions

1. Soak and Pressure Cook Chana:

- Soak the black chickpeas in plenty of water overnight or for at least 8 hours. Drain and rinse them thoroughly.

- In a pressure cooker, add the soaked chickpeas with enough water to cover them. Cook on high flame until the pressure builds and then lower the flame to medium and cook for about 15-20 minutes, or until the chickpeas are soft. Drain and set aside, reserving the cooking liquid.

2. Prepare the Masala Base:

- In a large pan, heat ghee or oil over medium flame. Add cumin seeds and let them splutter.

- Add chopped onions and sauté until they turn golden brown. Add the ginger-garlic paste and green chilies, sauté for another 2-3 minutes until the raw smell disappears.

- Add pureed tomatoes, turmeric powder, coriander powder, and red chili powder. Cook until the oil starts separating from the masala.

3. Add Cooked Chana and Simmer:

- Add the cooked black chickpeas to the pan, mix well with the masala. Pour in the reserved cooking liquid and bring the curry to a boil. Reduce the heat and simmer for about 10-15 minutes, allowing all the flavors to blend and the curry to thicken.

4. Finish with Spices:

- Sprinkle garam masala and adjust salt to taste. Stir well and let the curry simmer for another 2-3 minutes.

5. Garnish and Serve:

- Garnish the Kala Chana with fresh coriander leaves. Serve hot with steamed rice, roti, or naan, accompanied by lemon wedges for an extra zing.

Tips

- Soaking the black chickpeas overnight is key to achieving a tender texture.

- Adjust the spice level to suit your preference by varying the amount of green chilies and red chili powder.

- For an extra layer of flavor, you can also finish the curry with a dollop of cream or a drizzle of ghee before serving.

Indulge in the hearty goodness of Punjabi Kala Chana, a dish that brings the authentic flavors of Punjab to your table. Happy cooking, and enjoy every flavorful bite! 😊

Related Stories