Brown Chickpea Curry Indian Recipe

Recipe Category: Curry


Brown Chickpea Curry Indian Recipe


  • 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
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