date: 2020-09-26T12:36:59.293Z image: https://img-global.cpcdn.com/recipes/88c1770ec8cce8ba/751x532cq70/tindora-black-chickpea-masala-curry-kundru-kala-chanacurry-lunch-recipe-recipe-main-photo.jpg thumbnail: https://img-global.cpcdn.com/recipes/88c1770ec8cce8ba/751x532cq70/tindora-black-chickpea-masala-curry-kundru-kala-chanacurry-lunch-recipe-recipe-main-photo.jpg cover: https://img-global.cpcdn.com/recipes/88c1770ec8cce8ba/751x532cq70/tindora-black-chickpea-masala-curry-kundru-kala-chanacurry-lunch-recipe-recipe-main-photo.jpg author: Albert Stone ratingvalue: 4.8 reviewcount: 43071 recipeingredient: - "250 gms Kundru" - "250 gms Kala Channa" - "2 Finely chopped onion" - "1/2 inch Finely chopped ginger" - "6 Finely chopped garlic" - "2 Finely chopped green chilli" - "2 Puree of tomato" - "1/2 tsp Cumin" - "1/2 tsp Mustard Seeds" - "1/2 tsp Turmeric" - "1 tsp Coriander powder" - "1 tsp Sabzi masala" - "3 tbsp Mustard oil" - "1/2 tsp Garam masala" - "to taste Salt" - "1/4 cup Chopped coriander leaves" recipeinstructions: - "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." categories: - Recipe tags: - tindora - black - chickpea katakunci: tindora black chickpea nutrition: 167 calories recipecuisine: American preptime: "PT13M" cooktime: "PT45M" recipeyield: "4" recipecategory: Lunch ---  Hello everybody, I hope you are having an amazing day today. Today, we're going to prepare a distinctive dish, tindora black chickpea masala curry (kundru kala chanacurry) – lunch recipe. One of my favorites food recipes. For mine, I am going to make it a bit unique. This will be really delicious. Tindora Black Chickpea Masala Curry (Kundru Kala ChanaCurry) – Lunch Recipe is one of the most well liked of recent trending foods on earth. It's simple, it's fast, it tastes yummy. It's enjoyed by millions daily. They are fine and they look fantastic. Tindora Black Chickpea Masala Curry (Kundru Kala ChanaCurry) – Lunch Recipe is something that I've loved my entire life. To get started with this particular recipe, we must first prepare a few ingredients. You can cook tindora black chickpea masala curry (kundru kala chanacurry) – lunch recipe using 16 ingredients and 3 steps. Here is how you can achieve it. ##### The ingredients needed to make Tindora Black Chickpea Masala Curry (Kundru Kala ChanaCurry) – Lunch Recipe: 1. Take 250 gms Kundru 1. Take 250 gms Kala Channa 1. Take 2 Finely chopped onion 1. Make ready 1/2 inch Finely chopped ginger 1. Get 6 Finely chopped garlic 1. Get 2 Finely chopped green chilli 1. Make ready 2 Puree of tomato 1. Get 1/2 tsp Cumin 1. Make ready 1/2 tsp Mustard Seeds 1. Prepare 1/2 tsp Turmeric 1. Get 1 tsp Coriander powder 1. Make ready 1 tsp Sabzi masala 1. Get 3 tbsp Mustard oil 1. Get 1/2 tsp Garam masala 1. Get to taste Salt 1. Prepare 1/4 cup Chopped coriander leaves ##### Steps 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. 1. 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. 1. 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. So that's going to wrap it up for this special food tindora black chickpea masala curry (kundru kala chanacurry) – lunch recipe recipe. Thanks so much for reading. I'm sure that you can make this at home. There is gonna be interesting food in home recipes coming up. Don't forget to save this page on your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!