Saturday 30 January 2021

Kala Chana Curry


Kala Chana curry
Kala Chana Curry

  • 200g kala chana (yellow chana), soaked overnight in 625ml water.
  • 1/2 tsp baking soda
  • 2 tbsp ghee or vegetable oil
  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • 1 tsp chilli powder
  • 1 tsp mustard seeds
  • 10 curry leaves
  • 1/2 tsp asafoetida
  • 1/4 tsp ground turmeric
  • 2 tbsp garlic and chilli paste
  • 1 onion, finely chopped
  • 2 green chillies
  • 2 tomatoes, seeds removed and diced
  • 200g coconut milk
  • Large pinch of salt

Pour the soaked kala chana with the water into a large saucepan, add the baking soda, simmer over a medium heat for around 30 minutes or until tender.  Don’t worry about any foam that rises to the top, just skim this off.  Once cooked, set aside.

Heat the ghee or oil in a large frying pan over a high heat.  When hot add the mustard seeds and when they start to pop turn down the heat and stir in the curry leaves.  Once you get hit with the aromas stir in the asafoetida, ground coriander, chilli powder, cumin and turmeric.  Let this sizzle for a minute then add the onions and fry until soft and translucent.  Stir through the garlic and ginger paste along with the chillies (leave these whole) then add the tomatoes, mix well then add the coconut milk along with the kala chana and any remaining cooking water, let this simmer for 10 minutes or so until it thickens slightly, add salt to taste then serve.

All of the above ingredients are available in most supermarkets or your local Indian supermarket.  I have to say I had never heard of asafoetida but I found this online with Ocado.  It doesn’t smell very nice but once fried it improves, trust me!

We had this alongside my chilli paneer, rice and papadams and my mint and coriander sauce, mango chutney and a selection of pickles I picked up from the Indian supermarket.  This was a huge hit, so tasty and full of flavour, the aromas were amazing, give it a go and let me know what you think!

Kala Chana Curry, Chilli paneer, mint and coriander sauce with mango chutney

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