Recipe of Award-winning Tindora Black Chickpea Masala Curry (Kundru Kala ChanaCurry) – Lunch Recipe

Hello everybody, hope you’re having an incredible day today. Today, I will show you a way to make a special dish, tindora black chickpea masala curry (kundru kala chanacurry) – lunch recipe. It is one of my favorites food recipes. This time, I’m gonna make it a bit tasty. This is gonna smell and look delicious.

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To begin with this particular recipe, we have to prepare a few components. 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 it.

The ingredients needed to make Tindora Black Chickpea Masala Curry (Kundru Kala ChanaCurry) – Lunch Recipe:

1. Get 250 gms Kundru
2. Make ready 250 gms Kala Channa
3. Make ready 2 Finely chopped onion
4. Make ready 1/2 inch Finely chopped ginger
5. Prepare 6 Finely chopped garlic
6. Take 2 Finely chopped green chilli
7. Prepare 2 Puree of tomato
8. Get 1/2 tsp Cumin
9. Get 1/2 tsp Mustard Seeds
10. Prepare 1/2 tsp Turmeric
11. Get 1 tsp Coriander powder
12. Prepare 1 tsp Sabzi masala
13. Prepare 3 tbsp Mustard oil
14. Make ready 1/2 tsp Garam masala
15. Get to taste Salt
16. Make ready 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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