Black chana or Kala chana as popularly called is the black chickpeas which is much stronger and dark-skinned than the kabuli(white) chana.The other popular Punjabi White chana masala is the Amristari chole, which is the favorite pair for Bhature. Punjabi chole masala is entirely different in flavor and taste from this simple black chickpeas curry.
Ingredients1 cup black chickpeas
3 tsp oil/butter
1 cinnamon
1 bay leaf
½ tsp cumin seeds
1 big onion
¾ tsp ginger garlic paste
1 green chilli
2 small/1 large tomato
½ tbsp chilli powder
2 cups water
1 tsp salt (as per taste)
½ tsp garam masala
1 tbsp fresh cream (optional)
Method* Clean and soak black chickpeas with enough water overnight or for eight hours minimum.
* First of all, take two tbsp of soaked chana in a blender and grind into a fine paste and keep aside. This paste is to add at a later stage of the gravy to give thickness.
* Heat oil in a pressure pan, add the whole spices cinnamon, bay leaf and cumin seeds.
* Let the cumin seeds splutter and add chopped onions.
* Saute onions until they become soft and add ginger garlic paste.
* Let the raw smell goes off from garlic and add green chilli.
* Make a paste with tomatoes and add. Alternately you can add finely chopped tomatoes and saute with onions.
* Add chilli powder and a cup of water to cook the masala.
* Now add the soaked chickpeas. Drain the soaking water. It is not recommended to use that water.
* Pour one more cup of fresh water, cover with the lid, pressure cook for 7 to 8 whistles.
* After pressure drops, open the lid, add the chana paste and mix well.
* Add required salt for the black chana gravy and let the curry come to boiling.
* Finally, add a quarter tsp of garam masala and a tablespoon of fresh cream. Fresh cream is optional and you can use homemade cream(learn in tips section on how to make fresh cream at home).
* Mix well, cook for two minutes and switch off.
* Serve with chapati, Poori, dosa, appam and ghee rice.