Black Chana Curry Recipe

Black Chana Curry Recipe


For Curry

  • Half a cup black chickpeas 
  • Half a cup chopped onions
  • Half a cup chopped tomatoes
  • Half a tbsp ginger-garlic paste
  • 1/4 tsp turmeric powder
  • 1 tsp tamarind pulp
  • Half a tsp cumin powder
  • Half a tsp pepper powder
  • 1 tsp cardamom powder
  • asofoetida (heeng) a pinch
  • salt as per taste
  • 1 tsp mustard seeds
  • 6-8 curry leaves
  • Handful of chopped coriander

For Paste

  • 4-6 dried red chilies
  • 1 tsp coriander seeds
  • Half a tsp black cumin seeds
  • 1 tsp poppy seeds
  • 1 tsp grated dry coconut
  • 4 pcs cloves
  • Half cinnamon stick
  • 1 star anise (Badiyan)
  • 1 tsp fennel seeds (sonf)


  1. Dry roast crushed crimson chilies and take away from the heat. Allow to cool. 
  2. Dry roast ultimate substances stated beneath paste for few minutes untill its aroma comes. 
  3. Combine everything in a mixer and grind them to formed a smooth paste.
  4. Put some water whilst grinding to paste.
  5. Pressure prepare dinner channa with 1 cup water for two-three whistles. 
  6. Dispose of from the heat and drain the water absolutely.
  7. Warmness 3 tsp oil in a pan or kadhai. Tamper mustard seeds. 
  8. Put curry leaves, cardamom powder and asofoetida. Sauté some time.
  9. Put chopped onions and fry for few minutes. Upload tomatoes and mash the pulp. 
  10. Put ginger-garlic paste and saute some time.
  11. Add cooked channa, paste, turmeric powder, cumin powder, pepper powder and blend everything nicely.
  12. Cook dinner for 2 minutes. Add tamarind pulp, salt and 3/four cup water. 
  13. Cook it included till the raw scent goes and curry thickens. 
  14. Now it ready, Serve as garnish with chopped coriander and serve hot with rice.

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