Black Chickpeas are readily available in Indian Supermarkets as they are counted as a staple food.They can be made into a curry as well as prepared spicy and dry and yet be delicious in taste.They are a perfect combo of protein and fill the tummy to give the body strength with all their goodness.
I have prepared the dry version here to have with hot and fluffy pooris. Check the recipe out!
Preparation Time – 30-45 minutes
Makes – 4 servings
2 cups Kale Channe(black chickpea) soaked in water overnight
2 tsp salt
1 tsp Turmeric powder(haldi)
2 tsp Coriander powder(dhania)
1 1/2 tsp Red Chili powder
2 tsp Garam Masala
1 tsp Anardana powder(pomegranate seeds powder)
2 tbsp oil
2 tsp Cumin seeds(jeera)
Pressure cook the soaked chickpeas with salt till they are tender.Drain.
Heat Oil in a pan and add Cumin seeds.When they turn brown,add the chickpeas.Saute on medium heat tor 2-3 minutes.Add all the spices and mix very well to coat.
Cook the chickpeas till any water on them evaporates and they take on the taste and flavor of the Masalas.
Remove from heat and garnish with chopped coriander leaves.Serve hot with fluffy pooris.
For pooris check recipe here: