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The ingredients needed to make Tindora Black Chickpea Masala Curry (Kundru Kala ChanaCurry) – Lunch Recipe:
- Take 250 gms Kundru
- Get 250 gms Kala Channa
- Get 2 Finely chopped onion
- You need 1/2 inch Finely chopped ginger
- Prepare 6 Finely chopped garlic
- Prepare 2 Finely chopped green chilli
- Use 2 Puree of tomato
- You need 1/2 tsp Cumin
- Take 1/2 tsp Mustard Seeds
- Use 1/2 tsp Turmeric
- Provide 1 tsp Coriander powder
- Get 1 tsp Sabzi masala
- You need 3 tbsp Mustard oil
- Take 1/2 tsp Garam masala
- Provide to taste Salt
- Use 1/4 cup Chopped coriander leaves
Instructions to make Tindora Black Chickpea Masala Curry (Kundru Kala ChanaCurry) – Lunch Recipe:
- 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.
- 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.
- 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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