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Kala Chana Tarkari
Spiced Black Chickpea Curry
Kala Chana Tarkari is a flavorful and protein-rich black chickpea curry that is a staple in Nepali households. Made with simple spices and aromatics, this dish is both comforting and nutritious. It showcases the versatility of legumes in Nepali cuisine, often served as a side dish with rice, roti, or as part of a larger thali meal.
🧂 Ingrédients
- 1 cup Black chickpeas (kala chana), soaked overnight
- 2 tbsp Oil
- 1 tsp Cumin seeds
- 1 Bay leaves
- 1 medium Onion, finely chopped
- 1 tsp Ginger-garlic paste
- 1 cup Tomatoes, pureed or finely chopped
- 0.5 tsp Turmeric powder
- 1 tsp Red chili powder
- 1 tsp Coriander powder
- 0.5 tsp Garam masala
- to taste Salt
- 2 cups Water
- 2 tbsp Fresh coriander leaves, chopped (for garnish)
👨🍳 Instructions
- 1
Drain the soaked black chickpeas and rinse them. Cook them in a pressure cooker with enough water to cover, until tender (about 5-6 whistles). Alternatively, boil them in a pot until soft.
💡 Conseils de pro: Soaking overnight is crucial for even cooking and digestibility of black chickpeas. - 2
Heat oil in a pan or pot over medium heat. Add cumin seeds and bay leaves. Let the cumin seeds splutter.
💡 Conseils de pro: Tempering the spices in hot oil releases their aroma and flavor. - 3
Add the finely chopped onion and sauté until golden brown. Then add ginger-garlic paste and sauté for another minute until the raw smell disappears.
💡 Conseils de pro: Ensure onions are well-browned for a sweet, deep flavor base. - 4
Add the tomato puree or chopped tomatoes and cook until the oil starts to separate from the masala.
💡 Conseils de pro: Cooking tomatoes down until they are soft and the oil separates is key to a well-developed curry base. - 5
Stir in turmeric powder, red chili powder, coriander powder, and salt. Cook for a minute, stirring constantly.
💡 Conseils de pro: Adding spices to the cooked masala and cooking them briefly prevents them from burning. - 6
Add the cooked black chickpeas along with their cooking water (or add fresh water if using boiled chickpeas). Mix well.
💡 Conseils de pro: Using the chickpea cooking water adds extra flavor and body to the curry. - 7
Cover the pan and let the curry simmer for about 15-20 minutes, allowing the flavors to meld and the gravy to thicken. Add garam masala in the last few minutes.
💡 Conseils de pro: Simmering allows the chickpeas to absorb the flavors of the masala. - 8
Garnish with fresh chopped coriander leaves and serve hot with rice, roti, or naan.
💡 Conseils de pro: A squeeze of lemon juice just before serving can add a bright, fresh note.
💡 Conseils de pro
- ✓For a quicker preparation, use canned chickpeas, but ensure they are well-rinsed.
- ✓Adjust the spice levels according to your preference.
- ✓Some recipes add a pinch of asafoetida (hing) along with cumin seeds for added flavor and digestive benefits.
✨ Idées de variations
Inspiration pour votre propre version de cette recette
- Add cubed potatoes along with the chickpeas for a heartier curry.
- A tablespoon of tamarind pulp can be added for a tangy flavor.
- For a richer curry, a tablespoon of ghee can be added at the end.