Hello everybody, I hope you’re having an incredible day today. Today, we’re going to prepare a distinctive dish, tindora black chickpea masala curry (kundru kala chanacurry) – lunch recipe. It is one of my favorites. This time, I am going to make it a bit unique. This is gonna smell and look delicious.
Tindora Black Chickpea Masala Curry (Kundru Kala ChanaCurry) – Lunch Recipe is one of the most popular of current trending foods in the world. It is easy, it is fast, it tastes yummy. It’s enjoyed by millions daily. They are fine and they look wonderful. Tindora Black Chickpea Masala Curry (Kundru Kala ChanaCurry) – Lunch Recipe is something which I have loved my entire life.
To get started with this recipe, we have to first prepare a few ingredients. You can cook tindora black chickpea masala curry (kundru kala chanacurry) – lunch recipe using 16 ingredients and 3 steps. Here is how you can achieve that.
The ingredients needed to make Tindora Black Chickpea Masala Curry (Kundru Kala ChanaCurry) – Lunch Recipe:
- Prepare 250 gms Kundru
- Get 250 gms Kala Channa
- Prepare 2 Finely chopped onion
- Take 1/2 inch Finely chopped ginger
- Make ready 6 Finely chopped garlic
- Make ready 2 Finely chopped green chilli
- Prepare 2 Puree of tomato
- Prepare 1/2 tsp Cumin
- Make ready 1/2 tsp Mustard Seeds
- Get 1/2 tsp Turmeric
- Take 1 tsp Coriander powder
- Make ready 1 tsp Sabzi masala
- Get 3 tbsp Mustard oil
- Take 1/2 tsp Garam masala
- Take to taste Salt
- Get 1/4 cup Chopped coriander leaves
Instructions to make Tindora Black Chickpea Masala Curry (Kundru Kala ChanaCurry) – Lunch Recipe:
- 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.
- 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.
- 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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