Black chickpeas and potato semi-dry curry (kala chana aur aloo curry) recipe

black chickpeas

Black chickpeas with potato is a very delicious semi-dry curry which goes well with rotis as well as rice.  The spicy coconut sauce and the onions give a unique and good flavour to the dish, making it more extraordinarily delicious.  Black chickpeas pair very well with potatoes and makes up for a tasty dish.  Black chickpeas are high in proteins and very nutritious that makes the dish all the more healthy.

For more chana recipes. pls try this link.. , south indian chana masala, kala chana sundal, aloo chole

IMG_7633

Prep Time :  10 mins plus soaking time of 7-8 hours

Cook Time :  15 mins

Servings : 4 persons

Indian cuisine

 

INGREDIENTS

Dried black chickpeas or kala chana – 1 cup

Potatoes – 2 (medium sized)

Onions – 2 (chopped finely)

Turmeric powder or haldi – 1/4 teaspoon

FOR SEASONING

Cooking oil – 4 tablespoons

Mustard seeds or rai – 1/2 teaspoon

8-10 fresh curry leaves

A pinch of asafoetida or hing

Salt to taste

TO BE GROUND TO A SMOOTH PASTE

Whole red chillies – 3-4

Urad dal – 3 teaspoons

Grated coconut – 3/4 cup

De-seeded tamarind chunk – 1/2 teaspoon

HOW TO MAKE OR PREPARE BLACK CHICKPEAS WITH POTATO OR KALA CHANA AND ALOO CURRY RECIPE

PREPARATION

Wash and soak the kala chana with sufficient water overnight or for 7-8 hours.  Drain the water and pressure cook with 4 cups of water for upto 4 whistles or till the kala chana is well cooked.  Strain the water (keep this water separately.  It can be used for cooking and adjusting the consistency of the dish later) and keep the cooked kala chana aside.

Wash and boil the potatoes with enough water till it is just tender to the tip of a knife.  Drain the excess water and when the potatoes cool down to room temperature, peel and chop it into small cubes.

In a non stick pan or kadai, dry roast the urad dal and red chillies  on low heat till the urad dal turns golden colour.  Transfer the roasted red chillies and urad dal to a mixer.  Add the grated coconut and tamarind chunk to it.  Grind these ingredients with little water to a smooth paste.  Set aside.

IMG_7625IMG_7161

METHOD

To the same pan add 4 tablespoons of  oil and heat over medium flame.  Add mustard seeds and when they begin to splutter, add asafoetida, curry leaves and onions and saute till the onions become translucent.  Then add the coconut paste from the mixer and mix well.

IMG_7626IMG_7627

Add turmeric powder and salt and mix well.  Bring to a nice boil.  Add the cooked kala chana and chopped potatoes and stir to combine well.  If the mixture is dry, add little water (here you can use the strained water kept aside) and mix well.  Reduce the heat and simmer for 5-6 minutes till the chana dal is well absorbed in the gravy and you get a medium consistency.  This dish thickens further as it cools down.  Switch off the flame.

IMG_7628IMG_7629

IMG_7630IMG_7633

Serve the black chickpeas with potato curry with rotis or rice.

img_7631

 

One Response to Black chickpeas and potato semi-dry curry (kala chana aur aloo curry) recipe

  1. Sauce Lover says:

    Fantastic recipe!
    I think one of the healthiest vegetables is Black chickpeas. Black chickpeas are packed with protein, high in iron and fiber, it helps to lower cholesterol and blood pressure, besides of all, it prevents diabetes. Additionaly regulates hormonal levels in women. So, anybody who want to eat a healty and delicious meal, should try this recipe!
    Thank you!

Leave a Reply

Your email address will not be published. Required fields are marked *