Recipe of Quick Tindora Black Chickpea Masala Curry (Kundru Kala ChanaCurry) – Lunch Recipe

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We hope you got insight from reading it, now let's go back to tindora black chickpea masala curry (kundru kala chanacurry) – lunch recipe recipe. You can cook tindora black chickpea masala curry (kundru kala chanacurry) – lunch recipe using 16 ingredients and 3 steps. Here is how you achieve that.

The ingredients needed to cook Tindora Black Chickpea Masala Curry (Kundru Kala ChanaCurry) – Lunch Recipe:

1. Take 250 gms of Kundru.
2. Provide 250 gms of Kala Channa.
3. Prepare 2 of Finely chopped onion.
4. Provide 1/2 inch of Finely chopped ginger.
5. Take 6 of Finely chopped garlic.
6. Take 2 of Finely chopped green chilli.
7. Get 2 of Puree of tomato.
8. Take 1/2 tsp of Cumin.
9. Take 1/2 tsp of Mustard Seeds.
10. Prepare 1/2 tsp of Turmeric.
11. You need 1 tsp of Coriander powder.
12. Provide 1 tsp of Sabzi masala.
13. Provide 3 tbsp of Mustard oil.
14. Provide 1/2 tsp of Garam masala.
15. Prepare to taste of Salt.
16. You need 1/4 cup of Chopped coriander leaves.

Instructions to make Tindora Black Chickpea Masala Curry (Kundru Kala ChanaCurry) – Lunch Recipe:

1. Wash and soaked kala chanawith enough water for 8 hours or overnight. Boil chanain a pressure cooker with little salt and 2 cups of water. Pressure cook daal for 2 whistles and allow the steam to escape before opening the lid. Keep it aside. Chopped kundru in a round shape. Now take kundru with 1 cup of water in a deep saucepan. Cook kundru on medium heat for 8 minutes. Don’t overcook as then it will mushy. Once done, strain and keep it aside..
2. Heat oil in a deep non-stick pan and add cumin, mustard seeds. Allow them to crackle, add the onions and saute on a medium flame until translucent. Now add ginger, garlic and cook for 2 minutes..
3. Add the tomatoes puree, coriander powder, turmeric, sabzi masala. Mix well and cook on a medium flame for 1 to 2 minutes, while stirring occasionally. Add the boiled kala channa, kundru with garam masala and water (in which kala chanais boiled) Mix them well and cook on a medium flame for 5 minutes, while stirring occasionally. Garnished with chopped coriander leaves and serve with steam rice..

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