Recipe of Jamie Oliver Tindora Black Chickpea Masala Curry (Kundru Kala ChanaCurry) – Lunch Recipe

Hello everybody, I hope you’re having an incredible day today. Today, I will show you a way to prepare a distinctive dish, tindora black chickpea masala curry (kundru kala chanacurry) – lunch recipe. It is one of my favorites. This time, I am going to make it a bit unique. This will be really delicious.

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To get started with this particular recipe, we must first prepare a few components. You can have tindora black chickpea masala curry (kundru kala chanacurry) – lunch recipe using 16 ingredients and 3 steps. Here is how you cook that.

The ingredients needed to make Tindora Black Chickpea Masala Curry (Kundru Kala ChanaCurry) – Lunch Recipe:

1. Take 250 gms Kundru
2. Prepare 250 gms Kala Channa
3. Make ready 2 Finely chopped onion
4. Take 1/2 inch Finely chopped ginger
5. Take 6 Finely chopped garlic
6. Prepare 2 Finely chopped green chilli
7. Make ready 2 Puree of tomato
8. Prepare 1/2 tsp Cumin
9. Take 1/2 tsp Mustard Seeds
10. Make ready 1/2 tsp Turmeric
11. Make ready 1 tsp Coriander powder
12. Make ready 1 tsp Sabzi masala
13. Prepare 3 tbsp Mustard oil
14. Get 1/2 tsp Garam masala
15. Prepare to taste Salt
16. Make ready 1/4 cup Chopped coriander leaves

Instructions to make Tindora Black Chickpea Masala Curry (Kundru Kala ChanaCurry) – Lunch Recipe:

1. 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.
2. 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.
3. 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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