Legume Love Affair - black chickpeas curry

There are two main kinds of chickpea:
Black Chickpeas (Desi / Kala Chana), which has small, darker seeds and a rough coat, cultivated mostly in the Indian subcontinent, Ethiopia, Mexico, and Iran. Kabuli Chana(Chole/garbanzo beans), which has lighter colored, larger seeds and a smoother coat, mainly grown in Southern Europe, Northern Africa, Afghanistan, and Chile, also introduced during the 18th century to the Indian subcontinent

Ingredients of Black-Chickpeas Curry:

Onion-1 (chopped medium size)Tomatos-2 (large size)Green chillies-2-3Nos (optional)Coriander Powder-1 tablespoonRed Chilies Powder-1 teaspoonTurmeric Powder- ½ teaspoonCinnamon Stick-1/4 inchBlack pepper-6-7NosCloves- 2-3 Nos.Salt- According to tasteGinger-1inchGarlic pods-6-8 Nos.Oil- 3tablespoon.
Making of  Black Chickpeas Curry:



Wash and soak the black chickpeas (kale chane) in water for at least 6-10hours or overnight. Rinse the chickpeas and keep side.Dry roast the cinnamon stick and black pepper on the hot pan. Cool it and then crush to make them powder.Either take ginger-garlic paste directly or make one by crushing them together to form paste and mix the dry roasted cinnamon stick and black pepper powder.Fine chop the Onion and tomatoes.Take other dry spices like turmeric, salt, red chilies and coriander powder in the bowl and mix to make paste texture with water.Now, take a Pressure Cooker and heat oil in it.Then add the cloves and following it add tomatoes.Cook the tomatoes till glossy.Now add fine chopped onion and cook till the onion turns golden brown. Now add the ginger-garlic paste mixed with roasted cinnamon stick and black pepper powder. Cook for next 2 minutes. Then add the spices (coriander, chili, turmeric powder and salt) paste made.Mix all together well and cook until it turns golden color and leaves oil from the mixture.To avoid the spices sticking at the bottom add ½ cup of water. Now add the over-night soaked black-chickpeas into the vessel and mix it well with the spices.Keep the high flames keeping stirring and roasting the black-chickpeas with the spices for next 5-10 minutes.Now add chopped green chilies and 4-5 cups of water.Close the pressure cooker with the lid and cooking until 8-10 whistles.After all whistles done cover the vessel/cooker and let the smoke mixes well.Check the consistency, simmer till required consistency. Also check pressing one of the chickpeas have turned soft. Add more water if required and boil. Keep on rest for couple of minutes. Garnish with coriander leaves or fine shred of ginger. Serve hot. Enjoy with warm rice or chapatti/bread.
Note:
You can boil the black-chickpeas separately until soft and also one can use the same water in which chickpeas boiled to make curry.One can also use ginger garlic paste.Paste of onion and tomato can be used.To enhance taste on can add the lemon-juice at the end before serving.Better to use the pressure cooker than a normal pan, as it saves time and fuel.The number of whistles in pressure cooker might differ. So if you are not sure then, after every 3-4 whistles open the pressure cooker and do check the chickpea have turned soft.To check, take one chickpea and press in between with fingers.This recipe is also dedicated to the wonderful competition "My Legume Love Affair14" hosted by Susan,"The Well-Seasoned Cook" Blog.