Easiest Way to Prepare Any-night-of-the-week Tindora Black Chickpea Masala Curry (Kundru Kala ChanaCurry) – Lunch Recipe

Hey everyone, it’s Jim, welcome to our recipe site. 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 will make it a bit tasty. This will be really delicious.

Tindora Black Chickpea Masala Curry (Kundru Kala ChanaCurry) – Lunch Recipe is one of the most popular of current trending meals in the world. It’s simple, it’s fast, it tastes yummy. It is appreciated by millions every day. They’re fine and they look fantastic. Tindora Black Chickpea Masala Curry (Kundru Kala ChanaCurry) – Lunch Recipe is something which I’ve loved my entire life.

To begin with this particular recipe, we have to prepare a few components. You can have tindora black chickpea masala curry (kundru kala chanacurry) – lunch recipe using 16 ingredients and 3 steps. Here is how you cook it.

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

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

Steps 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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