Kaala Channa Curry

You know I’m a big fan of the rajma-chole-channa family. There are some yum chole and rajma recipes on the blog already 🙂 However, this easy kaala Channa recipe was missing; I’m fixing that now.

This is a really simple recipe, quick to rustle up (assuming you’ve soaked the Channa earlier :)) and healthy too.It uses basic spices, onions and tomatoes. Easy peasy!It’s important to cook down the onions and tomatoes till they become soft and absorb all the flavour. This makes for a tastier curry and leaves no odd textures in the mouth.

You can vary the consistency of the curry based on how much gravy you like or how thick you prefer it. The flavour will be beautiful, irrespective 🙂

This curry is wholesome and nostalgic. It really makes me feel like I’m happy and satisfied 🙂 Food is magical that way, you know?

You can have this with rice or roti, or even load it on some toast for a nice meal. Secret tip : when it’s been in the fridge for a day, take it out, warm it a little, add some dahi and just eat it as is. It’s a great post party bite or a midnight snack 🙂

Dig in and let me know what you think!

Kaala Channa Curry

Servings: 4
Time: 90 mins plus soaking
Difficulty: Easy
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Ingredients

1.5 cups kaala Channa – soaked in 4 cups water overnight

2 green chillies – split lengthwise

1 tsp cumin (jeera) seeds

1 large onion – blitzed

2 tomatoes – blitzed

1 tsp ginger garlic paste

1/2 tsp turmeric (haldi) powder

1/2 tsp coriander (dhania) powder

1/2 tsp garam masala

1/2 tsp dried mango (amchur) powder

1 tbsp kasuri methi leaves

Salt to taste

2 tbsp oil

1/2 tsp lemon juice

Fresh coriander leaves for garnish

Directions

Drain the soaked Channa. Put the Channa in a pressure cooker with 4 cups of water and a pinch of salt. Pressure cook for 8 whistles, on medium heat (approx 30 mins). Let the pressure release and open the cooker
In a large wok, heat the oil on medium. Add the cumin seeds and chillies. Once the seeds crackle, add the onion paste and a pinch of salt.
Let the onions brown, for 5-7 minutes, on medium heat. Add the ginger garlic paste and cook for a minute till the raw smell goes away. Mix in the turmeric powder and cook for a minute
Pour in the blitzed tomatoes and mix well. Add a pinch of salt and cook for 8-10 minutes till the colour darkens and oil starts to separate from the sides
Add the coriander powder and mix well. Transfer the Channa from the cooker to thw pan and add as much water as you like in a curry
Mix well and cover. Let it simmer for 10-15 minutes
Add the garam masala, amchur and adjust the salt. Cook for another 10 minutes till the flavours are well combined and cooked through
Add the kasuri methi and cook for another 5-10 minutes
Transfer to a serving bowl, mix in lemon juice and garnish with fresh coriander. It’s now ready to serve 🙂