Black chickpeas and potato semi-dry curry (kala chana aur aloo curry) recipeTweet
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.
Prep Time : 10 mins plus soaking time of 7-8 hours
Cook Time : 15 mins
Servings : 4 persons
Dried black chickpeas or kala chana – 1 cup
Potatoes – 2 (medium sized)
Onions – 2 (chopped finely)
Turmeric powder or haldi – 1/4 teaspoon
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
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.
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.
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.
Serve the black chickpeas with potato curry with rotis or rice.