Hello foodies, how are you all? I hope you are all doing well and enjoying life. I'm doing well too. Today, I'm sharing another recipe with you all, which is a bit different from the ones I've shared before - Black Chickpeas Curry.

While we often make Chickpea Curry with Kabuli Chana, the taste of Desi Kala Chana is distinct from Kabuli Chana. Desi Kala Chana is rich in proteins, carbohydrates, and fiber, making it a nutritious choice. Black Chickpeas also make delicious dry curry. So, let's make Black Chickpea Curry today.

Ingredients

1. Black Chickpeas (Desi Chana) - 150 grams
2. Tomato - 1
3. Green Chilies - 2-3
4. Oil - 2 tablespoons
5. Onion - 2
6. Garlic cloves - a few

Spices

1. Cumin Seeds - 1/2 teaspoon
2. Turmeric Powder - 1/2 teaspoon
3. Coriander Powder - 1/2 teaspoon
4. Red Chili Powder - 1/2 teaspoon
5. Salt - 1 teaspoon
6. Garam Masala - 1 teaspoon
7. Fresh Coriander Leaves for garnishing

Cooking Method

1. Clean and wash the black chickpeas and soak them overnight.
2. The next day, drain the soaked chickpeas and set them aside.
   

1. Chop onions, garlic, and tomato.

1. Heat oil in a pressure cooker, add soaked chickpeas along with onions, garlic, and tomato, salt Close the lid and cook for 4-5 whistles.

1. While the chickpeas are cooking, heat oil in a pan, add cumin seeds, chopped onions, garlic, and green chilies. Saute until onions turn golden brown.

1. Add turmeric powder, coriander powder, red chili powder, salt, and garam masala to the pan. Mix well.

1. Once the pressure cooker cools down, open it and add the cooked chickpeas along with the masala prepared in the pan. Cook for another minute.

1. Transfer the Black Chickpea Curry to a serving dish, garnish with fresh coriander leaves, and serve hot with chapati, paratha, naan, or rice.

I hope you all enjoy this recipe. Thank you for reading my blog.

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