Jun 6, 2013

Kala Channa Curry

Kala Channa Curry  is a protein packed vegetarian curry recipe from Punjabi Cuisine. This recipe is very new to me and I was introduced to this recipe from one of my friend Anukrithi. My knowledge of cooking with kala channa is only sundal and coconut- onion based South Indian style Kala channa curry.

The flavors are magnificent and bold. The base for this curry is made from pureed onions and tomatoes and it is spiced with red chili powder, coriander powder and mango powder.


2 cups Kala Channa
1 Onion, diced
2 Tomatoes, diced
1 small piece of ginger
1 tsp Red chili powder
1 tsp Coriander powder
3/4 tsp Mango powder (Amchoor)
2 tsp Besan (chickpea flour)
2 tsp Oil


  • Soak Kala channa in water for at least 5 hours

  • Boil kala channa in a pressure cooker for 15 minutes until it is completely cooked

  • In the meantime, puree onions, tomatoes and ginger without adding water

  • In a pot, heat oil and add the puree. Cook until it reduces and oil separates out from the masala

  • Add red chili powder, coriander powder, mango powder and chickpea flour. Mix well

  • Add cooked kala channa with water and adjust salt as per taste. Simmer for at least 10 to 15 minutes until gravy thickens

  • serve hot with steamed basmati rice or paratha

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