date: 2020-07-26T01:33:56.691Z 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: Esther White ratingvalue: 4.8 reviewcount: 15179 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: 216 calories recipecuisine: American preptime: "PT30M" cooktime: "PT58M" recipeyield: "3" recipecategory: Dinner ---  Hello everybody, hope you're having an amazing day today. Today, we're going to make 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 tasty. This is gonna smell and look delicious. Tindora Black Chickpea Masala Curry (Kundru Kala ChanaCurry) – Lunch Recipe is one of the most favored of current trending meals in the world. It's easy, it is fast, it tastes delicious. It's enjoyed by millions every day. They are nice and they look wonderful. Tindora Black Chickpea Masala Curry (Kundru Kala ChanaCurry) – Lunch Recipe is something which I've loved my entire life. To get started with this particular recipe, we have to 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 cook that. ##### The ingredients needed to make Tindora Black Chickpea Masala Curry (Kundru Kala ChanaCurry) – Lunch Recipe: 1. Make ready 250 gms Kundru 1. Make ready 250 gms Kala Channa 1. Make ready 2 Finely chopped onion 1. Get 1/2 inch Finely chopped ginger 1. Make ready 6 Finely chopped garlic 1. Take 2 Finely chopped green chilli 1. Take 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. Prepare 1 tsp Sabzi masala 1. Prepare 3 tbsp Mustard oil 1. Make ready 1/2 tsp Garam masala 1. Get to taste Salt 1. Make ready 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 reading. I am confident you can make this at home. There's gonna be more interesting food in home recipes coming up. Remember to save this page in your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!