A comforting spicy yogurt-based curry made with black chickpeas, tempered with cumin seeds and fragrant spices. This vegan recipe from Rajasthan is quick and easy, perfect served with rice or Indian bread.
1: Soak Kala chana overnight.
2: Pressure cook Kala chana with 4 cups of water for 4 to 5 whistles or in an Instant Pot for 20 mins on high pressure.
3: In a mixing bowl, warm the yogurt slightly. Mix in chickpea flour, turmeric powder, chili powder, cumin coriander powder, and garam masala. Add salt and prepare the batter.
4: In a pan, heat oil and add cumin seeds and hing.
5: Add the yogurt mixture and 2 cups of water from boiling the chana. Let it boil for 5 minutes.
6: Add the boiled chana and stir well. Cook for 5-7 minutes on medium to high heat or until it thickens.
7: Garnish with cilantro and serve with roti or steamed rice.
