Chana ki Kari
Veg
Vegan
Black chickpea curry — desi chana (small black chickpeas) soaked overnight and pressure-cooked in a mustard oil-based gravy with onion, tomato, coriander, and whole spices. A staple protein element of the Chhattisgarhi rice plate, also eaten with angakar roti. The small, dark, intensely flavoured desi chana has a denser texture than kabuli chickpeas.
Cuisines
Chhattisgarhi
Best for
Lunch
Dinner
Recipe
Prep: 15 min
Cook: 45 min
Total: 60 min
2-3 servings
Ingredients
| 1 cup | black chickpeas (kala chana) |
| 2 tablespoons | oil |
| 1 teaspoon | cumin seeds |
| 1 teaspoon | mustard seeds |
| 1 pinch | asafoetida |
| 1 medium | onion, finely chopped |
| 2 medium | tomatoes, pureed |
| 1 teaspoon | turmeric powder |
| 1 teaspoon | red chili powder |
| 1 teaspoon | coriander powder |
| 1 cup | water |
| 1 cup | yogurt, whisked |
| — | salt to taste |
| 1 tablespoon | fresh coriander leaves, chopped |
Instructions
- 1 Soak the black chickpeas overnight in water.
- 2 Drain and rinse the chickpeas, then pressure cook them with 2 cups of water until soft.
- 3 Heat oil in a pan and add cumin seeds and mustard seeds.
- 4 When the seeds crackle, add a pinch of asafoetida and the chopped onion.
- 5 Sauté the onions until they turn golden brown.
- 6 Add the tomato puree and cook until the oil separates.
- 7 Mix in turmeric powder, red chili powder, and coriander powder.
- 8 Add the cooked chickpeas and mix well.
- 9 Pour in a cup of water and let it simmer for 5 minutes.
- 10 Lower the heat and slowly add the whisked yogurt, stirring continuously to avoid curdling.
- 11 Season with salt to taste.
- 12 Cook for another 5-7 minutes until the curry thickens to your desired consistency.
- 13 Garnish with fresh coriander leaves before serving.
Tips
To enhance the flavor, you can add a teaspoon of garam masala towards the end of cooking.