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We hope you got benefit from reading it, now let’s go back to tindora black chickpea masala curry (kundru kala chanacurry) – lunch recipe recipe. To cook tindora black chickpea masala curry (kundru kala chanacurry) – lunch recipe you only need 16 ingredients and 3 steps. Here is how you cook that.
The ingredients needed to cook Tindora Black Chickpea Masala Curry (Kundru Kala ChanaCurry) – Lunch Recipe:
- You need 250 gms Kundru
- Use 250 gms Kala Channa
- Get 2 Finely chopped onion
- Get 1/2 inch Finely chopped ginger
- Provide 6 Finely chopped garlic
- Take 2 Finely chopped green chilli
- Take 2 Puree of tomato
- You need 1/2 tsp Cumin
- Provide 1/2 tsp Mustard Seeds
- Provide 1/2 tsp Turmeric
- Prepare 1 tsp Coriander powder
- Get 1 tsp Sabzi masala
- Take 3 tbsp Mustard oil
- Provide 1/2 tsp Garam masala
- Prepare to taste Salt
- Take 1/4 cup Chopped coriander leaves
Steps to make Tindora Black Chickpea Masala Curry (Kundru Kala ChanaCurry) – Lunch Recipe:
- 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.
- 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.
- 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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