Kala Channa (Black Chickpeas) Recipe
In many Indian households observing Ramadan, black chickpeas are eaten at sunset when the fast ends. Here's how to prepare kala channa at home.
Keywords
- indian
- chickpea
- chile
- garlic
- ginger
- side
- dairy free
- gluten free
- vegetarian
- vegan
- nut free
- simmer
- ramadan
- cookbooks
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Cooking tools:
- Stove
- Pot
- Skillet
- Chef's knife
- Cutting board
- Measuring spoon
- Measuring cup
- Wooden spoon
- Mixing bowl
- Colander
Ingredients
- 1⅓ cups (240g) dried black chickpeas
- 2 dried red chiles
- 1 tsp. cumin seeds
- 4 Tbsp. vegetable oil
- 4 oz. (120g) white onion, thinly sliced
- 6 garlic cloves, crushed
- 2 Tbsp. grated fresh ginger
- 1 green chile, cut in half
- 1 Tbsp. ground coriander
- 1 tsp. chile powder
- 2 Tbsp. tomato paste
- 1½ Tbsp. salt
- ½ tsp. garam masala
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