Black Chickpeas Gravy | Kala Chana gravy recipe | Kondakadali gravy recipe | #simpleandyummyrecipes

Black Chana gravy / Kala Chana is mildly spiced Black chickpeas curry cooked in onion-tomato-based gravy and with some spices. This gravy can be served with plain rice, dosa, idli, chapati, ghee rice, etc. Most Indian households cook this black chana often since they are healthy, protein-packed and it tastes delicious.

Scroll down for the stepwise and video recipe

This whole gram should be soaked overnight in water or for a minimum of 5 -7 hrs. Then the soaked chickpeas are boiled and can be used in whatever way you want.

Try my method of making this black chana gravy as it tastes like mutton gravy. It's very easy to prepare and tastes delicious too. It is an excellent source of protein. Try to add these black chickpeas to your diet like in curries, stir-fries, poriyal, sundal, or even in salads.

Preparation time: 20 mins

Cooking time: 25 mins

Serves: 2

Ingredients:

• Boiled Black Chickpeas - 1 cup
• 2- Tomatoes, pureed
• 1 tsp Chili powder
• 1 ½ tsp Coriander powder
• ¼ tsp Turmeric powder
• Salt to taste
• few Coriander leaves
• 1 tbsp Oil

Spices

• 1 Cinnamon stick
• 2 Cloves
• ¼ tsp Cumin seeds
• ¼ tsp Fennel seeds
• ¼ sp Pepper
• little Fenugreek seeds
• little Stone flower

To Make paste

• 8 - Shallots
• 4 - Garlic cloves
• 2 small Ginger pieces
• few Curry leaves
• spice ground powder ( ingredients listed above )

Method:

• Dry roast the mentioned spices listed above in a wok / kadai. Roast for about 2 mins on low heat. Cool and grind to a fine powder.

• To the ground powder add shallots, ginger, garlic, and curry leaves and grind to a fine paste by adding little water. Keep aside.

• Heat oil in a kadai, when hot add the ground paste and cook for 5 minutes on medium heat until the oil separates.

• Then add chili powder, coriander powder, turmeric powder, a little salt, and 2 tbsp water. Mix well and cook till the raw smell goes off on medium heat.

• After that open the lid and give a good mix. Next, add the pureed tomatoes, and ¼ cup of water to it, and mix well. Cover and cook for 7 -8 mins on medium heat till the oil separates.

• Then add the boiled chickpeas, required salt, curry leaves, and 1 cup of water. Mix well and cook till the gravy becomes thick on medium heat.

• Finally, add some chopped coriander leaves and switch off the heat.

Stepwise pictures of how to make black chickpeas gravy

Dry roast the spices in a wok / kadai. Roast for about 2 mins on low heat. Cool and grind to a fine powder.

To the ground powder add shallots, ginger, garlic, and curry leaves and grind to a fine paste by adding little water. Keep aside.

Heat oil in a kadai, when hot add the ground paste and cook for 5 minutes on medium heat until the oil separates.

Then add chili powder, coriander powder, turmeric powder, a little salt, and 2 tbsp water. Mix well and cook till the raw smell goes off on medium heat.

After that open the lid and give a good mix. Next, add the pureed tomatoes, and ¼ cup of water to it, and mix well. Cover and cook for 7 -8 mins on medium heat till the oil separates.

Then add the boiled chickpeas, required salt, curry leaves, and 1 cup of water. Mix well and cook till the gravy becomes thick on medium heat. Finally, add some chopped coriander leaves and switch off the heat.

Watch the Video recipe here