Punjab

Kala chana curry

Name: Kala chana curry
Prep time: 8 h
Cook time: 50 min
Total time: 8 h 50 min
Yield: 4 servings
Cuisine: Punjabi
Ingredients: 1 cup kala chana, dry (black chickpeas); 3 1/2 cups water; 2 tbsp cooking oil (vegetable oil); 1/2 tsp cumin seeds; 1 bay leaf (indian bay leaf); 1 large finely chopped onion; 1 tbsp ginger garlic paste; 1 slit green chilli; 2 medium pureed tomato; 1/2 tsp turmeric (ground turmeric); 1 1/2 tsp kashmiri chilli powder; 2 tsp coriander powder (ground coriander); 2 tsp chole masala; 1/2 tsp dry mango powder; Salt, to taste; a handful coriander leaves (cilantro)

Little brown chickpeas with big opinions. Bite back.

50 minTime

11 gProtein each

mediumSpice

8hPlan ahead. Soak for 8 hours first; the 50 minutes come after.

The desi chickpea3 chapters · 2 min read

Make it your way

Grandma's wayThe original. Handle with reverence.

The original

295kcalsame

11 gproteinsame

11 gfibresame

50minutessame

Per serving, worked out from the ingredient table.

Ingredients

Kala chana, dry (black chickpeas)1 cup

Water3½ cups

Cooking oil (vegetable oil)2 tbsp

Cumin seeds½ tsp

Bay leaf (indian bay leaf)1

Onion1 large, finely chopped

Ginger garlic paste1 tbsp

Green chilli1, slit

Tomato2 medium, pureed

Turmeric (ground turmeric)½ tsp

Kashmiri chilli powder1½ tsp

Coriander powder (ground coriander)2 tsp

Chole masala2 tsp

Dry mango powder½ tsp

Saltto taste

Coriander leaves (cilantro)a handful

Method

5 steps

1Soak the chana overnight. Pressure cook with water and a little salt for 6 whistles, then let the pressure release naturally.
2Heat oil, add cumin and bay leaf, then onion. Cook until deep golden.
3Add ginger garlic paste and green chilli, then tomato and the spice powders. Cook until oil separates.
4Add the chana with its cooking water. Mash a few chickpeas against the side of the pan. Simmer.
5Stir in amchur and coriander leaves. Rest 5 minutes before serving.

Serve it like this

Serve hot in a deep bowl with a swirl of ghee or a few coriander leaves on top, and rice or rotis on the side.

Bloom picks tonight's dinner for your diet and allergies, then cooks it with you step by step.

Punjab

Kala chana curry

Little brown chickpeas with big opinions. Bite back.

50 minTime

11 gProtein each

mediumSpice

8hPlan ahead. Soak for 8 hours first; the 50 minutes come after.

The desi chickpea3 chapters · 2 min read

Make it your way

Grandma's wayThe original. Handle with reverence.

The original

295kcalsame

11 gproteinsame

11 gfibresame

50minutessame

Per serving, worked out from the ingredient table.

Ingredients

Kala chana, dry (black chickpeas)1 cup

Water3½ cups

Cooking oil (vegetable oil)2 tbsp

Cumin seeds½ tsp

Bay leaf (indian bay leaf)1

Onion1 large, finely chopped

Ginger garlic paste1 tbsp

Green chilli1, slit

Tomato2 medium, pureed

Turmeric (ground turmeric)½ tsp

Kashmiri chilli powder1½ tsp

Coriander powder (ground coriander)2 tsp

Chole masala2 tsp

Dry mango powder½ tsp

Saltto taste

Coriander leaves (cilantro)a handful

Method

5 steps

1Soak the chana overnight. Pressure cook with water and a little salt for 6 whistles, then let the pressure release naturally.
2Heat oil, add cumin and bay leaf, then onion. Cook until deep golden.
3Add ginger garlic paste and green chilli, then tomato and the spice powders. Cook until oil separates.
4Add the chana with its cooking water. Mash a few chickpeas against the side of the pan. Simmer.
5Stir in amchur and coriander leaves. Rest 5 minutes before serving.

Serve it like this

Serve hot in a deep bowl with a swirl of ghee or a few coriander leaves on top, and rice or rotis on the side.

Bloom picks tonight's dinner for your diet and allergies, then cooks it with you step by step.

Kala chana curry

Make it your way

Ingredients

Method

Kala chana curry

Make it your way

Ingredients

Method

Make it a meal