Black Garbanzo Curry


Kala Channa-1 cup


Mustard Seeds -1 tsp

Curry Leaves-8-10 leaves

Onion- 1 ( finely diced)



Tomato-1( Roma or any other kind)

Coconut-1/4 cup ( shredded or sliced)

Cilantro-1/4 cup(cut)

Cinnamon-4 small pieces


You will also need:

Curry Powder-2 tsp

Oil-3 tbsp +2 tsp

Salt-1 tsp or more


1.Soak Kala Channa with 5 cups of water after you have thoroughly washed. We are going to use the soaked water as well,so make sure to use clean water.

2.In a Pressure cooker,heat 3 tbsp of oil on medium heat and add mustard,curry Leaves and finely diced onions and saute for 3-4 minutes.Add Kala Channa  with 2 cups of soaked water ,saving the rest for grinding .Add curry powder,salt and cook for 3-4 whistles and simmering for 45 minutes or for 2 hours without pressure cooker.

3.Meanwhile,work on the grinding the mixture. Take 2 tsp of oil and roast onions,coconut,cinnamon and cloves for 5 minutes or until you get a nice aroma and grind it with tomatoes and cilantro by using the rest of the bean soaked water.

4.wait for pressure to come down and then add the grinded paste to the Channa.Cook again until it is thoroughly cooked. If  using pressure cooker ,3 whistles with another  30 minutes of simmer .If not using pressure cooker 1 1/2 hours on medium heat.

Kala Channa unlike other beans ,is very thick and needs a lot of cooking to make it soft.


Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s

%d bloggers like this: