“Kala Chana” refers to dried brown nutty tasting Chickpeas in Hindi while, “Do Pyaza” literally translates to two onions. Black or Brown Chickpeas are completely different flavour wise from the white Chickpeas used in Chana Masala. This warming dish consists a rich onion gravy mixed with tomatoes, ginger, garlic, turmeric and green chillies as a base for the chickpeas. I must mention that this recipe does need a bit of pre-planning as the dried chickpeas need to soak for 12 to 14 hours or, at least overnight in warm water. Tastes best served warm with Roti, or steamed Rice or, even plain Quinoa.
Kala Chana Do Pyaza
(Vegan, gluten-free and protein rich. Black Chickpeas are a great source of protein and a great way to get your daily fibre, copper, folate and manganese.)
Soaked Black Chickpeas – 1 cup
Oil – 1 tablespoon
Cumin Seeds – 1 teaspoon
Carom Seeds – 1/2 teaspoon
Black Mustard Seeds – 1 teaspoon
Turmeric – 3/4 teaspoon
For the Masala Paste:
Onions, roughly chopped – 2 medium
Garlic Cloves, peeled – 3 to 4
Fresh Ginger Root, peeled – 1″ piece
Green Chillies, broken into large pieces – 2 (reduce or, omit if not a 🌶 fan!)
Tomato Paste – 2 tablespoons
Warm Water – 3 cups water for cooking
Salt, to taste
Rinse the soaked black chickpeas until the water runs clear.
Heat oil in a pressure cooker and add in mustard seeds. Cook until they pop.
Mix in the cumin & carom seeds. Cook until they crackle.
In the meanwhile grind the onions, garlic, ginger and green chillies together them to a fine paste in the food processor.
Stir in the onion paste and cook until the mixture smells aromatic and looks golden.
Toss in the turmeric powder and tomato paste. Mix well and cook until the spice mixture leaves the sides of the pan.
Mix in the rinsed Chickpeas and salt into the above mixture.
Add warm water and bring to a boil.
Clip the pressure cooker lid and cook on high/ full pressure for 15 – 18 minutes.
Take off the heat and let the pressure cooker cool naturally.
Check if the Chickpeas are cooked by squashing against the back of a spoon as, these tend to keep their form even after they are cooked.
Serve warm with Roti or, steamed rice, or plain Quinoa.
Garnish with Coriander leaves if desired. I used Alfaalfa sprouts as garnish which totally rocked!