Shivani Tandon
4/25/2022 7:04 AM
Soak Black Chickpeas
Recipe-
1. Rinse 1 cup black chickpeas (kala chana) a couple of times in water. Then add 2.5 cups water and soak the kala chana overnight or for 8 to 9 hours.
2. In a 3 litre pressure cooker, add 2 tablespoons oil or ghee (clarified butter).
3. When the oil becomes hot, lower the heat. Add 1 teaspoon cumin seeds (jeera). Let them crackle.
4. Once the cumin seeds crackle, then add ½ cup finely chopped onions (about 1 medium-sized onion).
5. Sauté the onions stirring often until they become golden. Sauté onions on a medium-low to medium heat.
6. Lower the heat again. Add 1 teaspoon finely chopped garlic, 1 teaspoon finely chopped ginger, and 1 teaspoon finely chopped green chillies or serrano pepper.
7. Sauté for 10 to 12 seconds or until the raw aroma of the ginger and garlic goes away.
8. Add 1.25 cups finely chopped tomatoes (about 2 medium tomatoes or 1 large tomato).
9. Sauté them on medium-low heat until the oil starts leaving the sides of the onion-tomato masala and the tomatoes begin to soften. You should see the tomatoes becoming mushy and pulpy.
10. Add ¼ teaspoon turmeric powder, 1 pinch of asafoetida (hing),1 teaspoon coriander powder and 1 teaspoon Kashmiri red chilli powder.
11. Mix well and sauté for a minute on a low heat.
12. Add the kala chana together with 1.5 cups water.
13. Season with salt as required and mix again.
14. Pressure cook kala chana on a medium heat for 10 to 11 minutes or 10 to 12 whistles (or more, if needed), until the kala chana are cooked well and softened. If the black chickpeas are undercooked, pressure cook further for 5 minutes more.
15. When you get the desired consistency, sprinkle ½ teaspoon garam masala. Mix well.
Recipe-
1. Rinse 1 cup black chickpeas (kala chana) a couple of times in water. Then add 2.5 cups water and soak the kala chana overnight or for 8 to 9 hours.
2. In a 3 litre pressure cooker, add 2 tablespoons oil or ghee (clarified butter).
3. When the oil becomes hot, lower the heat. Add 1 teaspoon cumin seeds (jeera). Let them crackle.
4. Once the cumin seeds crackle, then add ½ cup finely chopped onions (about 1 medium-sized onion).
5. Sauté the onions stirring often until they become golden. Sauté onions on a medium-low to medium heat.
6. Lower the heat again. Add 1 teaspoon finely chopped garlic, 1 teaspoon finely chopped ginger, and 1 teaspoon finely chopped green chillies or serrano pepper.
7. Sauté for 10 to 12 seconds or until the raw aroma of the ginger and garlic goes away.
8. Add 1.25 cups finely chopped tomatoes (about 2 medium tomatoes or 1 large tomato).
9. Sauté them on medium-low heat until the oil starts leaving the sides of the onion-tomato masala and the tomatoes begin to soften. You should see the tomatoes becoming mushy and pulpy.
10. Add ¼ teaspoon turmeric powder, 1 pinch of asafoetida (hing),1 teaspoon coriander powder and 1 teaspoon Kashmiri red chilli powder.
11. Mix well and sauté for a minute on a low heat.
12. Add the kala chana together with 1.5 cups water.
13. Season with salt as required and mix again.
14. Pressure cook kala chana on a medium heat for 10 to 11 minutes or 10 to 12 whistles (or more, if needed), until the kala chana are cooked well and softened. If the black chickpeas are undercooked, pressure cook further for 5 minutes more.
15. When you get the desired consistency, sprinkle ½ teaspoon garam masala. Mix well.
16. Add 1 to 2 tablespoon chopped coriander leaves (optional) to the Punjabi kala chana curry.
After the black chickpeas have softened and become tender from the soaking, drain the extra water. Using a strainer, rinse the soaked chickpeas in water for a couple of times and set aside.