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

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We hope you got benefit from reading it, now let’s go back to tindora black chickpea masala curry (kundru kala chanacurry) – lunch recipe recipe. To cook tindora black chickpea masala curry (kundru kala chanacurry) – lunch recipe you need 16 ingredients and 3 steps. Here is how you cook it.

The ingredients needed to prepare Tindora Black Chickpea Masala Curry (Kundru Kala ChanaCurry) – Lunch Recipe:
  1. Take 250 gms Kundru
  2. Provide 250 gms Kala Channa
  3. You need 2 Finely chopped onion
  4. Prepare 1/2 inch Finely chopped ginger
  5. Prepare 6 Finely chopped garlic
  6. Use 2 Finely chopped green chilli
  7. Get 2 Puree of tomato
  8. You need 1/2 tsp Cumin
  9. Get 1/2 tsp Mustard Seeds
  10. Provide 1/2 tsp Turmeric
  11. You need 1 tsp Coriander powder
  12. Provide 1 tsp Sabzi masala
  13. Use 3 tbsp Mustard oil
  14. Take 1/2 tsp Garam masala
  15. Take to taste Salt
  16. Provide 1/4 cup 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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