A hearty and nutritious North Indian curry made with black chickpeas simmered in a spiced onion-tomato gravy. This protein-packed dish is perfect with hot rotis or rice for a wholesome meal.
Prep20 min
Cook45 min
Soak480 min
Servings4
Serving size: 1 cup
294cal
11gprotein
38gcarbs
Ingredients
1 cup Kala Chana (Dry, soaked overnight)
3 cup Water (For pressure cooking)
3 tbsp Ghee (Can be substituted with vegetable oil for a vegan option)
1 tsp Cumin Seeds
0.25 tsp Asafoetida (Also known as Hing)
1.5 cup Onion (Finely chopped (about 2 medium onions))
1 tbsp Ginger Garlic Paste
2 pcs Green Chili (Slit lengthwise)
1 cup Tomato Puree (From about 2-3 medium tomatoes)
Perfectly fluffy, long-grained basmati rice with a delicate aroma. This simple, foolproof recipe gives you separate, non-sticky grains every time, making it the perfect base for any curry or dal.
A rustic and smoky roasted tomato mash from Bihar, flavored with pungent mustard oil, fresh chilies, and garlic. This simple side dish is the perfect accompaniment to litti, sattu paratha, or plain dal and rice.
0.25 cup Coriander Leaves (Freshly chopped, for garnish)
Instructions
1
Preparation: Rinse the kala chana thoroughly and soak them in 4-5 cups of water overnight, or for at least 8 hours. After soaking, drain the water and rinse the chana again.
2
Pressure Cook Chana: In a pressure cooker, add the soaked chana, 3 cups of fresh water, and 1/2 tsp of salt. Secure the lid and pressure cook on medium-high heat for 6-7 whistles, or for about 20-25 minutes until the chana are soft and tender. Let the pressure release naturally. Do not discard the cooking water.
3
Sauté Aromatics: Heat ghee or oil in a kadai or heavy-bottomed pan over medium heat. Add the cumin seeds and let them splutter for about 30 seconds. Add the asafoetida, followed by the finely chopped onions. Sauté for 8-10 minutes, stirring occasionally, until the onions are soft and golden brown.
4
Build the Masala Base: Add the ginger-garlic paste and slit green chilies to the pan. Cook for 1-2 minutes until the raw aroma disappears. Then, add the tomato puree and cook for 6-8 minutes, stirring frequently, until the mixture thickens and you see oil separating from the sides of the masala.
5
Add Spices: Reduce the heat to low. Add the turmeric powder, Kashmiri red chili powder, coriander powder, and cumin powder. Stir continuously for 30-45 seconds until the spices are fragrant. Be careful not to burn them.
6
Combine and Simmer: Pour the cooked kala chana along with all its cooking water into the pan with the masala. Add the remaining 1 tsp of salt (or to taste). Mix everything well. Bring the curry to a boil, then reduce the heat to low. Cover the pan and let it simmer for 10-15 minutes for the flavors to meld together. For a thicker gravy, use the back of your spoon to mash a few chickpeas against the side of the pan.
7
Finishing Touches: Turn off the heat. Stir in the garam masala and amchur powder. Garnish with freshly chopped coriander leaves. Let the sabzi rest for 5 minutes before serving hot with roti, paratha, or steamed rice.
Servings
4
Serving size: 1 cup
262cal
5gprotein
55gcarbs
1gfat
Ingredients
1.5 cup Basmati Rice (Use good quality, aged basmati rice for best results)
2.25 cup Water (For the absorption cooking method)
0.75 tsp Salt (Adjust to taste)
1 tsp Ghee (Optional, for flavor and to prevent sticking)
Instructions
1
Rinse and Soak the Rice (35 minutes)
Place the basmati rice in a large bowl. Add cold water and gently swirl the rice with your fingers. Drain the cloudy water. Repeat this process 3-4 times until the water runs mostly clear. This removes excess starch and prevents stickiness.
Cover the rinsed rice with fresh water and let it soak for 30 minutes. Soaking allows the grains to absorb water, ensuring they cook evenly and elongate beautifully.
After 30 minutes, drain the rice completely using a fine-mesh sieve and set aside.
2
Cook the Rice (15 minutes)
In a medium, heavy-bottomed saucepan with a tight-fitting lid, combine the drained rice, 2.25 cups of fresh water, salt, and ghee (if using).
Bring the mixture to a rolling boil over medium-high heat, uncovered.
As soon as it boils, give it one gentle stir, then immediately reduce the heat to the lowest possible setting. Cover the saucepan tightly with the lid.
Let the rice simmer for 12-15 minutes, or until all the water has been absorbed. Do not lift the lid during this time to prevent steam from escaping.
3
Rest and Fluff (10 minutes)
Turn off the heat but leave the saucepan on the stove, still covered. Let the rice rest and steam for 10 minutes. This step is crucial for finishing the cooking process and achieving a perfect texture.
After resting, remove the lid. Use a fork to gently fluff the rice, separating the long, delicate grains.
Serve hot as a perfect accompaniment to curries, dals, or grilled dishes.
1.5 tbsp Mustard Oil (Use raw, cold-pressed for authentic flavor)
3 tbsp Coriander Leaves (Freshly chopped)
0.75 tsp Salt (Adjust to taste)
Instructions
1
Roast the Tomatoes
Wash and thoroughly dry the tomatoes. You can lightly grease them with a few drops of oil to help the skin blister.
Using a pair of tongs, place the tomatoes directly on a medium gas flame. Roast for 10-12 minutes, turning them every couple of minutes, until the skin is completely charred and blistered, and the flesh is soft and pulpy.
Alternatively, you can roast them under a broiler in an oven. Place them on a baking sheet and broil on high for 15-20 minutes, turning them halfway through.
Once roasted, transfer the tomatoes to a plate and let them cool for 5-10 minutes until they are safe to handle.
2
Prepare the Chokha Base
Once the tomatoes have cooled, gently peel off the charred skin. The skin should slide off easily. Discard the skin.
Place the peeled tomatoes in a mixing bowl. Using a fork, potato masher, or clean hands, mash them into a coarse, chunky pulp. Avoid making a smooth puree; the texture is key.
3
Combine and Flavor
To the mashed tomatoes, add the finely chopped red onion, green chilies, minced garlic, and minced ginger.
Pour in the raw mustard oil and add the salt. The pungent aroma of the mustard oil is characteristic of this dish.
Add the freshly chopped coriander leaves.
Mix all the ingredients thoroughly until everything is well combined.
4
Rest and Serve
Let the Tamatar Chokha rest for at least 10-15 minutes. This allows the raw flavors of the onion, garlic, and mustard oil to meld with the smoky tomatoes.
Taste and adjust salt or chili if needed. Serve at room temperature as a classic accompaniment to Litti, Sattu Paratha, or a simple meal of dal and rice.
