Kala Chana Masala | Black Chickpeas Masala

Ingredientsfor 6 servings

• 2 cup Black chickpeas
• Salt, to taste
• Water, to taste
• 2 tbsp Coconut oil
• 4 Cloves
• 2 Cinnamon stick
• 1 Cardamom
• 1 Onion — sliced
• Piece Ginger
• 1 Green chilly
• 1/2 cup Coconut — grated
• 1 tsp Turmeric powder
• 1 tsp Black Pepper Powder
• 1/2 tsp Garam masala
• 3 tbsp Coriander powder
• 1 tbsp Chilli powder
• 1 nos Tomato
• Salt, to taste
• Curry leaves, a few
• 1/2 cup Water
• Coconut oil
• Mustard seed
• Red dry chilli
• Curry leaves

Preparation

1. Step 1

   Boil the soaked black chickpeas in a pressure cooker with a little salt and turmeric powder for about 20-25 minutes on medium heat.

2. Step 2

   Set a pan over medium heat and pour in the oil and add cardamom, cinnamon stick and clove. Then add onion and Continue cooking for 3 to 4 minutes.

3. Step 3

   Next, add tomato, sliced green chilly, ginger and few curry leaves.

4. Step 4

   Once blended well, add the dry spice powders: pepper powder, garam masala, red chilli powder and coriander powder. cook, stirring often, for a few minutes until oil comes out.

5. Step 5

   Stir in grated coconut and Fold everything together gently. take it off the heat and let it cool.

6. Step 6

   In a mixer, grind this mixture to make a paste. This need not be very smooth (add little water while grinding).

7. Step 7

   Pour this paste by adding 1/2 cup water into the cooked chickpeas. Let the chickpea curry simmer and let it go for 7-8 minutes.

8. Step 8

   Warm the oil in a pan and let the mustard seeds crackle and add dry red chilli and curry leaves. Once the tempering is ready, add it into the boiled chickpeas. Now the Black chickpeas in a spicy gravy is ready.