date: 2020-08-11T04:16:41.692Z 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: Trevor Wallace ratingvalue: 4.5 reviewcount: 35885 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: 126 calories recipecuisine: American preptime: "PT29M" cooktime: "PT34M" recipeyield: "3" recipecategory: Lunch ---  Hello everybody, I hope you are having an amazing day today. Today, I will show you a way to prepare a distinctive dish, tindora black chickpea masala curry (kundru kala chanacurry) – lunch recipe. One of my favorites. This time, I will 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 favored of recent trending foods in the world. It is enjoyed by millions every day. It's easy, it is fast, it tastes yummy. They are fine and they look fantastic. Tindora Black Chickpea Masala Curry (Kundru Kala ChanaCurry) – Lunch Recipe is something that I've loved my whole life. To begin with this particular recipe, we must first prepare a few ingredients. You can have 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. Get 250 gms Kundru 1. Make ready 250 gms Kala Channa 1. Prepare 2 Finely chopped onion 1. Make ready 1/2 inch Finely chopped ginger 1. Get 6 Finely chopped garlic 1. Make ready 2 Finely chopped green chilli 1. Get 2 Puree of tomato 1. Make ready 1/2 tsp Cumin 1. Prepare 1/2 tsp Mustard Seeds 1. Prepare 1/2 tsp Turmeric 1. Prepare 1 tsp Coriander powder 1. Take 1 tsp Sabzi masala 1. Get 3 tbsp Mustard oil 1. Get 1/2 tsp Garam masala 1. Prepare to taste Salt 1. Get 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. 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 is going to wrap this up with this exceptional food tindora black chickpea masala curry (kundru kala chanacurry) – lunch recipe recipe. Thanks so much for your time. I'm confident you will make this at home. There is gonna be interesting food at home recipes coming up. Remember to save this page on your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!