Dry Black Chickpea Masala Curry - Sukha Kala Chana
This is such a simple dish to make, with minimal prep, I used a tin of precooked chickpeas to make it even faster to cook.
I normally make my black chickpeas in a more soupy curry base, these chickpeas are a lot more denser and meatier than the white chickpeas making for a really tasty curry. My husband loves Indian food, but also loves protein so this is the perfect dish to whip up as a side to a vegetarian curry to make sure he is hitting his protein requirements for the day.
I first saw Geeta from Dadimas making a version of these on her stories, and I loved the idea of having a dry chickpea curry, so all the flavour is in the chickpeas themselves.
1 tbsp Rapeseed Oil
1 tsp Cumin Seeds
2 Garlic Cloves minced
2 inch piece of Ginger grated
Salt to taste
1/2 tsp Tumeric
1 tsp Dry Mango Powder
1 tsp Red Kashmiri Chilli Powder
2 tsp Ground Corriander
2 tsp Ground Cumin
Pinch of Asafoetida
1 Green Chilli
1 can of Black Chick Peas (Kala Chana) 400g
1/2 cup of Boiled Water
1. Heat oil in a karahi or saucepan.
3. Add in garlic and ginger and cook out for 3 minutes until golden brown.
7. Add in boiling water, bring the the boil on a high heat for around 5 minutes.
8. Reduce heat down to allow it to simmer for 15-20 minutes, allow all the water to be evaporated before switching off.
9. Garnish and enjoy