Kala Chana / Black Chickpea Recipe

There are many ways of preparing this kala chana or black chickpea curry. Here is a simple and easy way. You can serve it with plain rice or roti / parantha.
It is not only tasty but full of nutritional values. It reduces bad cholesterol and helps in weight reduction too!
How to prepare Kala Chana / Black Chickpea recipe
Kala Chana / Chickpea / Bengal gram - 1cup
Onion - 1 big, chopped
Tomato - 1 or 2
Capsicum - 1 (optional)
Ginger Garlic paste - 1 spoon
Cumin seeds
Red chilli powder - 1tbsp
Coriander powder - 1tbsp
Turmeric powder - a pinch
Salt - to taste
Chopped Coriander
Lemon Juice - 1spoon

1. Soak chickpea/Kala chana overnight. Pressure cook them for 4-5 whistles.
2. Heat oil in a pan, add cumin seeds. When they start spluttering add chopped onions, fry for a minute.
3. Add ginger garlic paste and cook well until the raw smell is gone. Now is the time to add chopped tomatoes.
4. Add red chilli powder, coriander powder, turmeric and salt. Mix all the masalas well and cook for few minutes.
5. Add cooked chickpea, mix well and add one cup of water. Close the lid and cook for 10 min on slow flame until all the masala is absorbed into chickpea and water is absorbed. Sprinkle lemon juice and garnish with chopped coriander before serving. That's it!

Note: If you want the curry to be gravy one, take 1/4th cup of pressure cooked chana and grind it and add it along with the rest of the chana at step no 5 and add one extra cup of water.

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