Kale Chane ki Subzi ~ (Black Chickpeas Curry)
As I said earlier, I’m focusing on my pressure-cooker these days! A few days back, I was tempted to make a curry using desi chana (black chickpeas) which I used to eat almost every alternate fridays :)
Oops… It was an instant craving, so I hadn’t soaked chickpeas before time :P Hubby always suggests me pressure-cook it for few more whistles if so, n this time I had no other option! Yes… I still soaked in a super hot water for half hour n then directly pressure-cooked for 6 whistles ;)
While opening the lid, I got a handle in my hand… phewwww! Screws fell on the floor but safely handled it to transfer chickpeas to another vessel. I was left with no time for dinner n don’t know why, I first found a screw-driver from hubby’s tool-box n fitted that handle back to the lid :P And then realized, it was too late… Still making this ‘Kale Chane ki Subzi’ didn’t take longer… I feel I’m falling in love again… with my pressure-cooker ;)
1 cup Black Chickpeas
1/2 Onion, chopped
1/2 Tomato, chopped
1/2 tsp Minced Garlic
1 Green Chilly, finely chopped
1/2 tsp Cumin Seeds
1/2 tsp Red Chilly Powder
1 tsp Roasted Cumin Powder
1/4 tsp Turmeric Powder
1/2 tsp Garam Masala
1 tbsp Kasoori Methi
Salt, to taste
1 tbsp Lemon Juice
2 tbsp Coriander Leaves, chopped
2 tbsp Cooking Oil
STEPS TO FOLLOW:
- Soak chickpeas in plenty of water for around 7-8 hours.
- Pressure-cook it for 4 whistles (or 1 more or less, according to your cooker), drain excess water and keep it aside.
- Heat oil in a deep vessel and add cumin seeds.
- Once it crackles, add garlic, green chilly and onion. Saute it for 2-3 mins and add chopped tomato along with all the spices.
- Add pressure-cooked chana in it and combine everything well.
- Cook it covered for nearly 7-8 mins and turn off the heat.
- Pour lemon juice and garnish with coriander leaves before serving!
- Eliminate using onion-garlic for a Jain version.
- You can check out other gravies cooked using black chickpeas: