BLACK CHICK PEA CURRY (KALACHANNA MASALA) helathy vegan high fibre, high protein recipe

Yum

Black chick pea are high protein, high fibre with lower glycemic index. This recipe is an indian staple. According to a recent study chick peas which are darker in color (black, red, purple) may contain as much as 13 times more polyphenols per serving,polyphenols are type of antioxidants that buffers against disease by protecting even the tiniest bodily cells from the natural stresses of the environment and aging (source: epicurious). So why not try them if it is tasty and healthy. Lets get started. There are various version of preparing this black chick peas, this version goes well with steamed rice.

 dried Black chickpeas - 1 cup 

onion - 1 big sliced

tomato puree - 1 cup

tamarind paste - half teaspoon

ginger garlic paste - 1 teaspoon

coriander powder - 2 teaspoon

 chili powder - 1 teaspoon

oil/ghee - 1 tablespoon

For tempering

mustard seeds - half teaspoon

cumin seeds - half teaspoon

curry leaves (optional)

fenugreek seeds - quarter teaspoon (optional)

hing/asafoetida - a pinch

PREP TIME : 10             COOK TIME: 40 MINS              SERVINGS: 3 TO 4

• Soak a cup of black chickpeas in water overnight or atleast 6 to 8 hours. Once soaked it will double in volume. 
• Pressure cook them with half a teaspoon of salt and a cup of water. Cook for about 6 whistles on medium flame. These chick peas will not turn mushy, they will still be dente without loosing its structure but soft. 
• Now heat a pan, pour oil or ghee, once hot, add the mustard and cumin, fenugreek seeds, once the mustard splutters, fry in the ginger garlic paste on medium flame for few seconds, until the raw smell is gone.
• Now add the sliced onion, saute until they turn transparent or light brown. 
• Add the tomato puree, To make a cup of tomato puree, take about 2 tomatoes, blend it in the mixer this is a simple method. But the real way to make tomato puree is to boil the tomatoes in hot water for 10 mins, remove them from the hot water, peel the tomatoes skin and blend it in the mixer for a smooth puree. But i usually don't boil them, just blend the raw tomatoes in the mixer. 
• Add the coriander, chili powder to the curry, combine well . Now add half teaspoon of tamarind  paste, if you are using tamarind pulp, use about a small lemon sized tamarind or 2 tablespoon size of tamarind, microwave for 30 seconds, squeeze about quarter cup of pulp and add it to the curry. 
• Allow the curry to boil, add the boiled black chickpeas to the curry, draining the water. Adjust the salt accordingly
• Let the black chickpeas sit the curry and absorb the flavor for about 10 mins on medium flame. Garnish with curry leave.

NOTE

• Do not add too much of tamarind juice, the tamarind helps to balance all the flavors, so too much may make the curry too tangy.
• When a curry is made using a tamarind, it is recommended to eat the following day, as the tamarind will slowly combine well balancing the flavors, making it even more delicious the next day.
• Few would like to add a teaspoon of sugar or jaggery to the curry. But its totally optional.

This curry has the perfect blend of spiciness, heat and tanginess from the tamarind all together makes a perfect recipe for dinner. an excellent vegan recipe. Enjoy! as always happy cooking!

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