Black Chickpeas Gravy - Tastes like Non-veg gravy | Kala Chana gravy recipe |

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Black Chana gravy / Kala Chana is mildly spiced Black chickpeas curry cooked in onion-tomato-based gravy and with some spices. This gravy can be served with plain rice, dosa, idli, chapati, ghee rice, etc
Preparation time: 20 mins
Cooking time: 25 mins
Serves: 2
Ingredients:
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Boiled Black Chickpeas - 1 cup
2- Tomatoes, pureed
1 tsp Chili powder
1 ½ tsp Coriander powder
¼ tsp Turmeric powder
Salt to taste
few Coriander leaves
1 tbsp Oil
Spices
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1 Cinnamon stick
2 Cloves
¼ tsp Cumin seeds
¼ tsp Fennel seeds
¼ sp Pepper
little Fenugreek seeds
little Stone flower
To Make paste
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8 - Shallots
4 - Garlic cloves
2 small Ginger pieces
few Curry leaves
spice ground powder ( ingredients listed above )
Method:
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Dry roast the mentioned spices listed above in a wok/kadai. Roast for about 2 mins on low heat. Cool and grind to a fine powder.
To the ground powder add shallots, ginger, garlic, and curry leaves and grind to a fine paste by adding little water. Keep aside.
Heat oil in a kadai, when hot add the ground paste and cook for 5 minutes on medium heat until the oil separates.
Then add chili powder, coriander powder, turmeric powder, a little salt, and 2 tbsp water. Mix well and cook till the raw smell goes off on medium heat.
After that open the lid and give a good mix. Next, add the pureed tomatoes, and ¼ cup of water to it, and mix well. Cover and cook for 7 -8 mins on medium heat till the oil separates.
Then add the boiled chickpeas, required salt, curry leaves, and 1 cup of water. Mix well and cook till the gravy becomes thick on medium heat.
Finally, add some chopped coriander leaves and switch off the heat.
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