date: 2020-08-04T10:17:28.048Z 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: Kyle West ratingvalue: 4.1 reviewcount: 14437 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: 129 calories recipecuisine: American preptime: "PT38M" cooktime: "PT32M" recipeyield: "1" recipecategory: Dinner ---  Hello everybody, hope you are having an amazing day today. Today, I will show you a way to make a distinctive dish, tindora black chickpea masala curry (kundru kala chanacurry) – lunch recipe. It is one of my favorites food recipes. For mine, I'm gonna make it a little bit tasty. This is gonna smell and look delicious. Tindora Black Chickpea Masala Curry (Kundru Kala ChanaCurry) – Lunch Recipe is one of the most popular of current trending foods in the world. It is enjoyed by millions daily. It's simple, it's quick, it tastes yummy. Tindora Black Chickpea Masala Curry (Kundru Kala ChanaCurry) – Lunch Recipe is something that I have loved my whole life. They are nice and they look wonderful. To get started with this particular recipe, we have to 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. Get 1/2 inch Finely chopped ginger 1. Prepare 6 Finely chopped garlic 1. Prepare 2 Finely chopped green chilli 1. Make ready 2 Puree of tomato 1. Prepare 1/2 tsp Cumin 1. Get 1/2 tsp Mustard Seeds 1. Take 1/2 tsp Turmeric 1. Make ready 1 tsp Coriander powder 1. Make ready 1 tsp Sabzi masala 1. Get 3 tbsp Mustard oil 1. Prepare 1/2 tsp Garam masala 1. Get to taste Salt 1. Prepare 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's going to wrap this up with this special food tindora black chickpea masala curry (kundru kala chanacurry) – lunch recipe recipe. Thank you very much for your time. I'm confident you will make this at home. There's gonna be interesting food in home recipes coming up. Don't forget to save this page in your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!