Sanju’s granny and mum are like couple of walking cookbooks. His mum (now it’s more of my mum) and I are so similar, food is what we talk about most of the time. Any Indian recipe, she is just a phone-call away. Every week, she gives me a recipe. And it turns out to be the best meal of the week. Mum-IL has travelled extensively picking up recipes all along. This is one such recipe, she learnt in one of the western Indian state of Gujarat. The core ingredient is Kala Channa Curry (Brown-blackish chickpeas).
Guess what’s the best part of everything. It has no ginger or garlic. So, for those of you who hate garlic (do you exist???) or ginger (my little bro), this recipe is for y’all. I tried to make a step-by-step photo instructions for one and one reason only. This is worth a try.
Sanju loved it. This was super spicy for me. No, don’t judge me. I know, having an Indian background but on a scale of 10, 3 is extremely spicy. When we go out for dinner to Indian restaurants, the person who takes the order would go ‘Extra Spicy Ma’am?’. I’d be like ‘Mildest curry possible, please’.
You need:
- Kala Channa-1 cup [soaked overnight with 3 cloves, 1 cinnamon stick,4 green cardamom pods, 1 bay leaf and 1 star anise]
- Potatoes-2 large[peeled and cut into quarters]
- Solid Coconut Oil-1 Tbsp
- Cumin seeds-1 tsp
- Finely chopped onions-1 cup
- Finely chopped tomatoes-1 cup and a half
- Green Chili-2
- Turmeric-1 tsp, Ground Chili-2 tsp[this was super spicy-I had tears all the time],Ground coriander-3 tsp
- Tamarind-1 tsp soaked in 1/4 cup water [optional]. Massage this, discard the pulp. You need just the extract.
- Salt-to taste
- Coriander leaves-finely chopped-2 Tbsp
- Water-4-5.5 cups
Method:
- Repeating from the list above, you need to soak black chickpeas overnight with 3 cloves, 1 cinnamon stick,4 green cardamom pods, 1 bay leaf and 1 star anise.
- Next morning, discard the spices, add quartered potatoes, 3 cups water, salt and let it cook in a pressure cooker (6 steam outbursts) or in a stockpot (over an hour and half-you might have to add an extra 1 cup of water and more salt half way through). Once done, separate the stock from chickpeas and potato. Save the stock. You’re going to need this for the curry.
- For the curry paste, add oil to a hot stockpot, add oil, heat it, once really really hot, add cumin seeds, wait for it to crackle, then add onions.
- Fry until transparent, add green chilies and wait until the onions turn brown.
- Add tomatoes and fry until tomatoes are mushy. Turn heat to low.
- Now add the ground spices, some salt and fry until everything for 3 minutes.
- Add all the stock, tamarind water (if adding any), cover and cook for 15 minutes on medium heat.
- Meanwhile, mash some quarters of the potatoes and chop the other.
- After 15 minute mark, add 1.5 more cup of water add potatoes and chickpeas.
- Cover and cook for another 10 minutes.
- Add coriander leaves and mix everything together
- Serve with some lemon juice and some raw onions sprinkled on top. Heaven 🙂
Serve with rice and Oven-Roasted Curried Cauliflower
So, try out this Kala Channa Curry. Snap some delicious photos and tag #yesiamvegan on Facebook, Twitter, Pinterest or Instagram. Would love to see some 
Vegan Kala Channa Curry
Ingredients
- Kala Channa-1 cup [soaked overnight with 3 cloves, 1 cinnamon stick,4 green cardamom pods, 1 bay leaf and 1 star anise]
- Potatoes-2 large[peeled and cut into quarters]
- Solid Coconut Oil-1 Tbsp
- Cumin seeds-1 tsp
- Finely chopped onions-1 cup
- Finely chopped tomatoes-1 cup and a half
- Green Chili-2
- Turmeric-1 tsp, Ground Chili-2 tsp[this was super spicy-I had tears all the time],Ground coriander-3 tsp
- Tamarind-1 tsp soaked in 1/4 cup water [optional]. Massage this, discard the pulp. You need just the extract.
- Salt-to taste
- Coriander leaves-finely chopped-2 Tbsp
- Water-4-5.5 cups
Instructions
- Repeating from the list above, you need to soak black chickpeas overnight with 3 cloves, 1 cinnamon stick,4 green cardamom pods, 1 bay leaf and 1 star anise.
- Next morning, discard the spices, add quartered potatoes, 3 cups water, salt and let it cook in a pressure cooker (6 steam outbursts) or in a stockpot (over an hour and half-you might have to add an extra 1 cup of water and more salt half way through). Once done, separate the stock from chickpeas and potato. Save the stock. You’re going to need this for the curry.
- For the curry paste, add oil to a hot stockpot, add oil, heat it, once really really hot, add cumin seeds, wait for it to crackle, then add onions.
- Fry until transparent, add green chilies and wait until the onions turn brown.
- Add tomatoes and fry until tomatoes are mushy. Turn heat to low.
- Now add the ground spices, some salt and fry until everything for 3 minutes.
- Add all the stock, tamarind water (if adding any), cover and cook for 15 minutes on medium heat.
- Meanwhile, mash some quarters of the potatoes and chop the other.
- After 15 minute mark, add 1.5 more cup of water, potatoes and chickpeas.
- Cover and cook for another 10 minutes.
- Add coriander leaves and mix everything together.
- Serve with some lemon juice and some raw onions sprinkled on top. Heaven 🙂
Notes
Tamarind extract adds a bit of earthiness to the curry.
Alu channa is always a winner. Its protein packed and makes a very filling meal. nice pics, Charanya
You’re my guru when it comes to photos <3 Thanks
Love kala chana curry and addition of aloo is just wonderful!
Thanks 🙂
Healthy and protein rich curry:-)
It is <3