Recipe: Delicious Kala chana gravy

Kala chana gravy. This kala chana gravy has a thin soup like consistency and is not thick or creamy. It can be relished as a soup or even had with steamed rice or chapatis. They actually go very well with plain steamed rice and this combo is filling too.

It is different from the regular chickpeas. These are widely used in Indian Cuisine for preparing a variety of dishes like curry, stew and stir fry dishes. The spicy flavored Kala Chana Masala can be served with paratha, roti, naan and even with steamed. You can have Kala chana gravy using 16 ingredients and 11 steps. Here is how you cook it.

Ingredients of Kala chana gravy

1. You need of For soaking kala chana (black chickpeas).
2. It's of Of kala chana (dried black chickpeas) - rinsed & soaked.
3. You need of overnight or for 8 to 9 hours.
4. Prepare of Water for soaking black chickpeas.
5. You need of Other ingredients for kala chana recipe.
6. It's of Ghee or oil 1 teaspoon Cumin (jeera).
7. You need of Medium size onion, Finely chopped.
8. You need of Medium tomatoes or 1 large tomato, Finely chopped.
9. You need of Garlic cloves, Finely chopped (lahsun.
10. You need of Kashmiri red chilli powder Or degi mirch.
11. It's of Turmeric (haldi).
12. It's of Of asafoetida (hing) ½ to 1 cup Water Or as required fo.
13. You need of the gravy.
14. Prepare of Salt as required.
15. You need of Punjabi garam masala Or regular garam masala powder.
16. You need of Coriander leaves For garnishing (optional.

You can always adjust the consistency of the gravy by adding more water. Simmer for a few minutes after adding the water. Stir in lemon juice and cilantro, just before serving. This goes very well with plain rice and makes for a complete meal.

Kala chana gravy instructions

1. Soaking kala chana Rinse black chickpeas a couple of times in water.  Then add 2.5 cups water and soak the black chickpeas or kala chana overnight or for 8 to 9 hours.
2. Making kala chana In a pressure cooker, add 2 tablespoon ghee or oil..
3. Add cumin. Let them crackle and then add finely chopped onions..
4. Sauté onions till they become light golden..
5. Add garlic, green chilli and saute for 10 to 12 seconds..
6. Add finely chopped tomatoes and saute them till the oil starts leaving from the sides of the onion-tomato masala..
7. Add turmeric powder, asafoetida, kashmiri red chilli powder and saute for 2 to 3 seconds..
8. Then add the kala chana along with all of the soaked water. Additionally also add ½ to 1 cup water as per the consistency you want. Season with salt and stir well..
9. Pressure cook chana on a medium to high flame for 8 to 9 whistles or more till the kala chana are cooked well and softened..
10. Lastly sprinkle the garam masala and stir. Garnish punjabi kala chana gravy with coriander leaves..
11. Serve the black chana masala gravy  with steamed rice, rotis or chappati.

Kala Chana can also be prepared. The preparation of kala chana recipe starts with rinsing and soaking them overnight in lots of water. A spicy onion and tomato base is prepared similar to any other Indian dish. Then kala chana is added to this and simmered until they turn soft & absorb all the flavors of spices. Black Chickpeas and Potatoes in a thick gravy Kala Chana is choc full of flavour and nutrition - it's a legume loaded with nutrients such as protein, fibre and carbohydrates.