Ariso Recipes
Tangy Black Chickpea Curry
Last update date: February 24, 2012
Immerse yourself in the gourmet experience of Tangy Black Chickpea Curry. This dish is a sensory celebration of culinary finesse, featuring Chickpeas, Bay Leaves. Beyond taste, it's crafted for both wellness and pleasure. Dive deeper into this culinary journey, where every ingredient plays a pivotal role in crafting the dish's unique character. Dive deeper into this culinary journey, where every ingredient plays a pivotal role in crafting the dish's unique character.9 hours and 40 minutes
Himachal
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Ingredients
2
How To Cook?
1
To begin making the tangy black chickpea curry, pressure cook the soaked black chickpeas (kala chana) with salt and the required amount of water. after the first whistle, reduce the flame to low and cook for 10 to 15 minutes.
2
Once cooked, drain out the water and set it aside to use later for making the spiced water.
3
In a large mixing bowl, combine jaggery, chickpea flour (besan), asafoetida, turmeric powder, coriander powder, garam masala, dry mango powder (amchur), red chilli powder, and the water we reserved after boiling the chickpeas. mix well to make the spiced water.
4
In a kadai or wok, heat mustard oil until it starts to smoke. reduce the flame to low, add bay leaf, mustard seeds, and cumin seeds. let them crackle for about 30 seconds.
5
Add chopped onions and saut„© until they soften (approximately 3 to 4 minutes).
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