KALA CHOLE CURRY /BLACK CHICKPEAS CURRY

Kala Chole Curry or Black Chickpeas Curry is a delicious, spicy, flavourful and very popular dish and forms an essential part of the North Indian Cuisine. 

Kala Chole Curry is made by cooking boiled chickpeas with onion tomato gravy and spices. I cook the gravy in the pressure cooker so that the spices get absorbed better and the tomatoes also become pureed. 

This curry can be served with phulka, Steamed Rice or dosai / appam. 

Usually, my mother prepares Kadala curry with coconut, which is served with appam. 

Also see more recipes like CHANA MASALA, BEACH SUNDAL

Servings: 4 Category: Main Course Cuisine: Indian

Total Time: 30 mins Prep Time: 10 mins Cook Time: 20 mins

Ingredients:

• 1 Cup Kala Chana (Black Chickpeas)
• 1 Onion 
• 2 Tomatoes
• 4-5 Green Chillies
• 1 inch Ginger
• 8 Garlic Pods 
• 5 Cloves 
• 1 Teaspoon Cumin Seeds (Jeera)
• 1/2 Teaspoon Turmeric Powder 
• 1 Tablespoon Red Chilli Powder
• Salt  to taste
• 1/2 Teaspoon Sugar 
• 1/2 Teaspoon Cumin Powder 
• 1/2 Tablespoon Coriander Powder 
• 1/2 Teaspoon Garam Masala Powder 
• 2 Tablespoon Coconut Oil
• 2 Strings Curry Leaves 
• 3 Tablespoon Coriander Leaves 

To make Kala Chole Curry at home follow the detailed step by step recipe with photos posted below

Step By Step Picture Instructions : 

1. Wash the chickpeas and soak them in 3 cups of water overnight (at least 8 hours) 
   
   
   
   
   
2. Pressure cook the soaked chickpeas with salt for 2 whistles and keep aside 
   
   
   
   
   
3. In a mortar, add ginger, garlic, green chilly and cloves, pound them into a crunchy mixture 
   
   
   
   
   
   
   
   
   
   
   
   
4. Heat oil in a pressure cooker
   
   
   
   
   
5. When the oil becomes hot, add cumin seeds and curry leaves, and fry them
6. Add finely chopped onion and sauté till golden brown on medium heat 
   
   
   
   
   
7. Add the crunchy mixture and Saute until the raw smell disappears 
8. Add Turmeric Powder, Red Chilli Powder, Cumin Powder, Coriander Powder, and Salt to taste
   
   
   
9. Saute the spices for a few seconds and add finely chopped tomatoes  
10. Cook the tomatoes for a few minutes
    
11. When the gravy has cooked, add garam masala powder 
    
12. Add 1/2 cup of water required for the curry and cook for 10 minutes in low flame
    
13.  Add sugar and mix well 
    
    
    
14. Add cooked chickpeas and pressure cook on high heat till you get 2 whistles 
    
15. You can mash some of the chickpeas with the back of the spoon to make the gravy a little thicker 
    
16. Garnish with chopped coriander leaves and serve hot