Easiest Way to Make Delicious Tindora Black Chickpea Masala Curry (Kundru Kala ChanaCurry) – Lunch Recipe

Tindora Black Chickpea Masala Curry (Kundru Kala ChanaCurry) – Lunch Recipe.

You can have Tindora Black Chickpea Masala Curry (Kundru Kala ChanaCurry) – Lunch Recipe using 16 ingredients and 3 steps. Here is how you achieve that.

Ingredients of Tindora Black Chickpea Masala Curry (Kundru Kala ChanaCurry) – Lunch Recipe

  1. It’s 250 gms of Kundru.
  2. Prepare 250 gms of Kala Channa.
  3. It’s 2 of Finely chopped onion.
  4. Prepare 1/2 inch of Finely chopped ginger.
  5. You need 6 of Finely chopped garlic.
  6. You need 2 of Finely chopped green chilli.
  7. It’s 2 of Puree of tomato.
  8. You need 1/2 tsp of Cumin.
  9. It’s 1/2 tsp of Mustard Seeds.
  10. Prepare 1/2 tsp of Turmeric.
  11. It’s 1 tsp of Coriander powder.
  12. It’s 1 tsp of Sabzi masala.
  13. It’s 3 tbsp of Mustard oil.
  14. It’s 1/2 tsp of Garam masala.
  15. You need to taste of Salt.
  16. Prepare 1/4 cup of Chopped coriander leaves.

Tindora Black Chickpea Masala Curry (Kundru Kala ChanaCurry) – Lunch Recipe step by step

  1. Wash and soaked kala chanawith enough water for 8 hours or overnight. Boil chanain a pressure cooker with little salt and 2 cups of water. Pressure cook daal for 2 whistles and allow the steam to escape before opening the lid. Keep it aside. Chopped kundru in a round shape. Now take kundru with 1 cup of water in a deep saucepan. Cook kundru on medium heat for 8 minutes. Don’t overcook as then it will mushy. Once done, strain and keep it aside..
  2. Heat oil in a deep non-stick pan and add cumin, mustard seeds. Allow them to crackle, add the onions and saute on a medium flame until translucent. Now add ginger, garlic and cook for 2 minutes..
  3. Add the tomatoes puree, coriander powder, turmeric, sabzi masala. Mix well and cook on a medium flame for 1 to 2 minutes, while stirring occasionally. Add the boiled kala channa, kundru with garam masala and water (in which kala chanais boiled) Mix them well and cook on a medium flame for 5 minutes, while stirring occasionally. Garnished with chopped coriander leaves and serve with steam rice..
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