Brown Chickpea Curry Indian Recipe

Whether you are on a diet for weight loss or simply want to eat healthy and watch your nutrition cooking your own food will give you a lot more control over your diet plan. Let recipes like these (we have thousand of recipes, old and new) inspire you to get cooking and put together your own meal plans.

Recipe Category: Curry

Recently Viewed

Leftover Turkey Recipes
Beef Wellington
Dry Brine For Turkey
Curry With Rice
Braised Beef
Beef Curry Recipe

Brown Chickpea Curry Indian Recipe

Ingredients

recipe for : Kala Chana Masala

2 teaspoons safflower or coconut oil

1/2 teaspoon cumin seeds

1/4 cup finely chopped red onion

1/8 teaspoon asafetida (omit to make gluten-free)

1 1/2 tablespoons chickpea flour

1 (2-inch) knob of ginger, minced or grated

4 cloves garlic, minced or grated

1 hot green chile, finely chopped

3/4 teaspoon ground turmeric

1 tablespoon ground coriander

1/4 to 1/2 teaspoon cayenne

3 cups water, divided

1 cup dried brown chickpeas (kala chana), soaked overnight and drained 1 to 1 1/2 teaspoons salt

1 cup chopped tomatoes

1 teaspoon chana masala spice blend or Garam Masala

1 teaspoon lemon juice, for garnish

1/4 cup packed chopped cilantro, for garnish

Method

In a pressure cooker, heat the oil over medium heat

When the oil is hot, add cumin seeds

Mix for a few seconds, and then add the onions and asafetida

Cook for 3 minutes

Add the chickpea flour, mix well, and cook for a minute until fragrant

Meanwhile, in a bowl, mix the ginger, garlic, green chile, turmeric, coriander, turmeric, and cayenne with 3 tablespoons of water

Add this mixture to the chickpea flour-onion mixture and cook for a minute

Add the brown chickpeas and the remaining water

Close and lock the lid, and cook on high pressure for 20 minutes, after the pressure is reached to 5 whistles on medium-high heat.

Let the pressure release by itself

Open the lid of the pressure cooker and place back over medium heat

Add the salt, tomato, and garam masala, and mix well

Lightly mash the chickpeas and tomato

Cook over medium heat, uncovered for another 15 minutes or until desired consistency is achieved

Garnish with a dash of lemon juice and a liberal sprinkling of cilantro

To make in a saucepan: Follow Step 1 using a saucepan

Combine the brown chickpeas with 3 1/2 cups of water in the saucepan over medium heat

Cover partially and cook for 20 minutes

Then add the salt, tomato, and garam masala, cover and continue to cook until the brown chickpeas are tender, 30 minutes or more

Garnish with a dash of lemon juice and chopped cilantro

Full List of Curry Recipes
Full List of Beans Recipes

Beef Wellington:
Heat oil in the pan over medium heat. Add beef to the pan and cook for 4-5 minutes or until lightly brown. Transfer beef into the slow cooker. In the same pan, saute Continue Reading →

Beet:
Heat the oil and add mustard, red chillies and the curry leaves. When the mustard starts to crackle, add the beetroot and salt to taste. Cook covered till the beetroot Continue Reading →

Chickpeas:
If you are using the potatoes, start boiling them in a saucepan. Let them boil for at least 15 minutes. After they are done, turn off the heat and let them stand in the Continue Reading →

Grilled Salmon:
Center an salmon steak/fillet on each of the foil sheets In small bowl, combine curry powder, lemon pepper, salt and garlic powder Sprinkle mixture evenly over salmon Continue Reading →

Turkey Brine:
Heat sesame oil in a saute pan. Add the turkey and cook until it is light brown about 7 minutes. Add garlic, chili pepper, turmeric powder, ginger powder, and curry Continue Reading →