Kala Chana or brown chickpeas are widely used in North Indian cuisine. In general chickpeas, legumes and beans are a big part of Indian diet but this variety of chickpeas is absolutely delicious and very healthy.
Even though I love, eat fish and I call myself a Pescatarian but by heart I am a true Vegetarian! My regular diet is usually gluten free, vegetarian and protein packed dishes like Chickpeas, Kala Chana or Brown Chickpeas, Mung Beans and all types of beans. If I am cooking Indian then I like to mix things up and create new recipes.
A few days ago I wanted to cook Kala Chana or Brown ChickPea Curry but I was bored of eating the same old Chana Masala so I created this simple recipe which I absolutely loved it. I used sour cream and yoghurt to make this creamy gravy and to give it an extra flavour I added some fresh dill.
Try this recipe and I am sure you will love it.
Here is how you make this dish.
- 2 cups cooked black chickpeas
- 1 large onion finely chopped
- 1 tomato diced
- 1 tbsp ginger garlic paste
- ⅓ cup sour cream
- 1 cup thick yoghurt
- 1 tsp or to taste red chilli powder
- 1 tbsp coriander powder
- 2 tsp chana masala
- 1 tsp dried fenugreek leaves
- 1 tbsp fresh dill chopped
- Salt to taste
- 1 tbsp mustard oil
- 1 bay leaf, a few cardamoms and 1 cinnamon stick
- Fresh coriander for garnishing
- Water as needed
Heat oil add bay leaf, cinnamon stick and cardamoms. Add in the onion, sauté for 2 minutes.
Add in the ginger garlic paste, sauté for 5 more minutes or till the onion is brown in colour.
Add in the tomato, turmeric powder, red chilli powder, coriander powder and fry till the oil starts to float. Add salt.
Add in the sour cream, yoghurt and mix well. Sauté for 2-3 minutes on a high flame till the yoghurt is cooked.
Add in the chick peas and about ¾ cup water and chana masala. Simmer for 5 minutes.
Mash some of the chickpeas. Add in the dried fenugreek and dill. Mix well.
Garnish with fresh coriander. Serve with flatbread and rice.