Black chickpeas Curry
Finger licking curry made from nutritious black chickpeas.
Recipe type: Main course| Curry
  • Black Chickpeas or kala chana 200 gm
  • Onions 2 large
  • Tomatoes 2
  • Garlic 8-10 cloves
  • Ginger
  • Green chillies 3 (or as per need)
  • Garam masala powder ½ tsp
  • Salt
  • Turmeric powder
  • Red chilly powder
  • Chana Masala powder ¼ tsp ( optional)
  • Oil 2 tspn or more
  1. Wash and soak chickpeas for at least 7 hrs. Use these as such or let these sprout for a day or so.
  2. Boil them with salt, till half cooked.But if you are using sprouted Black chickpeas, then skip boiling these separately as the sprouted chickpeas get cooked fast even if cooked along with gravy.
  3. In a pressure cooker, pour some oil and fry onion till brown in colour
  4. Cool and grind fried onions along with ginger, garlic, chillies and tomatoes.
  5. Now pour this mixture again in pressure cooker , add some salt(remember there is already some amount of salt in chickpeas), garam masala powder, chana masala(optional) and fry it for 2-3 minutes, or till the oil starts separating out.
  6. Now add half boiled chana and Bhuno it further for about 5 min.
  7. Add some water,close lid of cooker and wait till 3-5 whistles. Do not worry as the black chickpeas are thick skinned, so there is hardly any risk of mushy surprises .
  8. Adjust the consistency of gravy , it should be not too watery, nor too dense.Enjoy with roti, rice or Bhature.
Recipe by Sindhi Rasoi |Sindhi Recipes at