Olivia Carter
If you’re looking for a quick and easy recipe to satisfy your cravings for Indian food, look no further than this delicious kala chana curry. Made with black chickpeas cooked in a flavorful blend of spices, this dish is hearty, wholesome, and bursting with flavor. And the best part? It can be cooked in a pressure cooker, saving you time and effort.
Known for their high protein and fiber content, black chickpeas are not only delicious but also incredibly nutritious. They are a staple in Indian cuisine and are often used to make a variety of dishes, including curries, salads, and snacks.
To make this kala chana curry in a pressure cooker, start by soaking the black chickpeas overnight to soften them and reduce the cooking time. The next day, drain the soaked chickpeas and rinse them well.
In the pressure cooker, heat some oil and add in mustard seeds, cumin seeds, and dried red chillies. Once the seeds start to crackle, add in chopped onions, garlic, and ginger, and sauté until they turn golden brown.
Add in the spices – turmeric powder, coriander powder, cumin powder, and red chilli powder – along with some salt, and sauté for another minute. This will help release the flavors of the spices and give the curry a rich and aromatic taste.
Now, add in the soaked and rinsed black chickpeas, along with some water, and give everything a good stir. Close the pressure cooker with its lid and cook on high pressure for about 10-12 whistles, or until the chickpeas are tender and cooked through.
Once the pressure has naturally released, open the cooker and garnish the kala chana curry with fresh coriander leaves. Serve it hot with rice, roti, or naan, and enjoy a hearty and flavorsome meal that is sure to impress your taste buds.
So, ditch the takeout and try making this delicious kala chana curry in a pressure cooker. It’s quick, easy, and packed full of flavor – the perfect recipe for a satisfying meal!
Tasty and Easy Kala Chana Curry Recipe
Kala Chana Curry is a delicious and nutritious dish that can be easily cooked in a pressure cooker. Made with black chickpeas, also known as kala chana, this curry is packed with protein, fiber, and essential nutrients. It is a popular dish in many Indian households and is often served with roti or rice.
Ingredients:
- 2 cups kala chana (black chickpeas), soaked overnight
- 2 tablespoons oil
- 1 teaspoon cumin seeds
- 1 medium onion, finely chopped
- 2 tomatoes, pureed
- 2 teaspoons ginger-garlic paste
- 1 teaspoon turmeric powder
- 1 teaspoon red chili powder
- 1 teaspoon coriander powder
- 1 teaspoon garam masala
- Salt to taste
- Fresh coriander leaves for garnishing
Instructions:
- Heat oil in a pressure cooker and add cumin seeds. Let them splutter.
- Add finely chopped onions and sauté until golden brown.
- Add ginger-garlic paste and cook for a minute.
- Add tomato puree and cook until the oil separates.
- Add turmeric powder, red chili powder, coriander powder, garam masala, and salt. Mix well.
- Add soaked kala chana and mix well with the spices.
- Add water, cover the pressure cooker with its lid, and cook on medium heat for about 20-25 minutes or until the chanas are soft and cooked through.
- Turn off the heat and let the pressure release naturally.
- Garnish with fresh coriander leaves and serve hot with roti or rice.
This tasty and easy kala chana curry is perfect for a weekday meal or when you are running short of time. It is not only delicious but also healthy and filling. Try this recipe at home and enjoy the flavors of this delightful Indian curry!
Ingredients and Preparation
To cook kala chana curry in a pressure cooker, you will need the following ingredients:
- 1 cup dried kala chana (black chickpeas)
- 2 tablespoons oil or ghee
- 1 onion, finely chopped
- 2 tomatoes, finely chopped
- 2 green chilies, slit
- 1 tablespoon ginger-garlic paste
- 1 teaspoon cumin seeds
- 1 teaspoon turmeric powder
- 1 teaspoon red chili powder
- 1 teaspoon coriander powder
- 1 teaspoon garam masala
- Salt to taste
- 2 cups water
- Fresh cilantro leaves, chopped (for garnish)
Now, let’s move on to the preparation of kala chana curry:
- Wash the kala chana thoroughly and soak it in water overnight or for at least 8 hours.
- Heat oil or ghee in the pressure cooker and add cumin seeds. Sauté until they splutter.
- Add chopped onions and sauté until they turn golden brown.
- Add ginger-garlic paste and green chilies. Sauté for a minute.
- Add chopped tomatoes and cook until they become soft and mushy.
- Add turmeric powder, red chili powder, coriander powder, and garam masala. Mix well.
- Add the soaked kala chana, salt, and water. Mix everything together.
- Cover the pressure cooker with the lid and cook on high heat until 3-4 whistles.
- After the pressure is released naturally, open the pressure cooker and garnish with fresh cilantro leaves.
- Your delicious kala chana curry is ready to be served hot with rice or roti!
Enjoy your meal!
Serving Suggestions and Variations
Once the Kala Chana Curry is cooked, it can be served in multiple ways to suit different tastes and preferences. Here are some serving suggestions and variations:
- Serve the Kala Chana Curry hot with steamed rice or Jeera Rice (cumin rice) for a complete and satisfying meal.
- Garnish the curry with freshly chopped coriander leaves for added freshness and flavor.
- Serve the curry with roti or naan bread for a delicious and filling vegetarian meal.
- Add a dollop of yogurt on top of the curry to balance the spices and add a creamy texture.
- For a healthier option, serve the curry with quinoa or millet instead of rice or bread.
- For added richness, you can also add a splash of coconut milk or cream towards the end of cooking.
- If you prefer a spicier curry, add a few chopped green chillies or a teaspoon of red chilli powder.
- To make the curry more nutritious, you can add vegetables like spinach or bell peppers along with the Kala Chana.
- For extra protein, garnish the curry with toasted cashews or sprinkle some roasted peanuts on top.
- If you have leftovers, you can use the Kala Chana Curry as a filling for wraps or sandwiches the next day.
Feel free to experiment with these serving suggestions and variations to create a Kala Chana Curry that suits your taste and preferences. Enjoy!
FAQ
What is kala chana curry?
Kala chana curry is a popular Indian dish made with black chickpeas cooked in a spicy and flavourful gravy.
How do you cook kala chana curry in a pressure cooker?
To cook kala chana curry in a pressure cooker, first soak the black chickpeas overnight. Then, heat oil in the pressure cooker and add chopped onions, ginger, garlic, and spices. Cook until the onions are caramelized. Add the soaked chickpeas, water, and salt. Close the pressure cooker and cook for about 20-25 minutes. Once the pressure is released, open the cooker and garnish the curry with coriander leaves. Serve hot with rice or roti.
