Kala Channa Curry or Kalo Cholar Torkari or Black Gram Curry

Kala Channa Curry or  Kalo Cholar Torkari  or Black Gram Curry

This Curry Goes well with Rice,Roti,Paratha.Its tasty and spicy.


Preparation Time- Soaking of Channa or Black Gram ( overnight that is 7-8 hrs ) and other preparation 15 minute.
Cooking Time- For pressure cooking and boiling the channa as per your cooker timing and additional 20-25 minutes to make the curry.

Ingredients :-

1. 1 cup Kaala Channa or Black Gram
2. Dry roasted masala or spices [ 1 teaspoon jeera or cumin seeds ,1 teaspoon coriander seeds,1/4 teaspoon fennel seeds,1/4 teaspoon black peppercorns or golmorich,2-3 green cardamoms and 2-3 cloves ,very little Javetri or Mace and 1/2 inch cinnamon ( if you use cinnamon powder then do not dry roast just add it with this dry grounded spices )]and grind it.
3. Make a wet masala paste with little water of 1 teaspoon coriander powder+1/4 teaspoon each of Cayenne or red chilly powder ,Paprika or Kashmiri chilly powder and Turmeric .
4. 1/4 teaspoon of Chole Masala ( Optional )
5. 1 big Onion chopped
6. 1 big Tomato chopped
7. 1 or 2  Green chilly chopped and 1-2 Indian Chilly for garnishing  or as per your heat tolerance
8. 2 teaspoon chopped Garlic
9. 2 teaspoon chopped Ginger
10. 10-12 cilantro twigs
11. Whole Spices 1 bay leaf 1/4 teaspoon of Jeera or Cumin seeds,1-2 green cardamom,1-2 cloves,1/2 inch cinnamon.
12. Enough water for boiling or pressure cooking the Black  Gram or Channa and making the Curry.
13. Vegetable oil or Sunflower oil 1and 1/2 - 2 tablespoon.
14. Sugar - 1/2 teaspoon
15. Salt for pressure cooking Kaala Channa 1 teaspoon and for curry 1 teaspoon or as per your taste.

Preparation :-     
1. Soak The Channa overnight or at least 7-8 hours in enough water and then after soaking drain off the water and wash it one more time.Pressure Cook the Black Gram or Kaala Channa with enough water as required and salt 1 teaspoon or as per your taste.( I pressure cooked on high for 3 whistles and on medium low for 4 whistles ). ( NOTE this time and whistles  may vary as per your cooker so do it accordingly.) 
2. Dry roast and grind the spices as mentioned in point 2 under ingredients.
3. Make the wet masala/spice paste with little water as mentioned in point 3 under ingredients.
4. Chop all the Onion,Garlic,Tomato,Green Chilly,Cilantro and Ginger.

Cooking :-

1. Take an Utensil ( I used Non Stick ) and add oil let it warm and add the whole spices that is bay leaf,Jeera,Green cardamom,Cinnamon and Cloves and let it infuse its flavours in the oil.

2. Add the chopped garlic and when it turns slight brown add the chopped Onions and stir and cook.Let the Onion begin to wilt and turn brown and then add the Ginger,cook for 1-2 minutes and add the tomato along with the wet masala paste and the chole masala (optional).Cover and cook til the oil starts seeping out.

3. Next add the Black Gram or Channa along with the water and bring it to a boil and then lower the flame and let it simmer for slowly for 15 to 20 minutes covered and stirring occasionally.

4. Lastly add the dry roasted masala mix it and cover and cook for 1-2 minutes.Open the lid at this stage i smash some Chaanna to get a thick gravy and add the cilantro and green chilly .Reserve few cilantro and green chilly for garnishing.Switch off the oven and let it stand for 5 minutes before serving.

Pictures :-