Black Chana Kurma

This Black Chickpeas curry is a popular dish from Kerala. It gets it flavour from the spice bundle used when boiling the chana. It is a healthy dish as it is packed with vegetable protien. Using coconut oil for tempering brings out the flavours of the curry. It is a traditional breakfast dish alongwith puttu in Kerala, but can be had for lunch alogwith steamed rice or appam.

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Black Chana Kurma

Author: Bhagya Suvarna

Ingredients

Ingredients

• 200 grams Black Chana
• 3 tbsp Coconut Oil
• 2 nos Onions Thinly sliced
• 4 nos Tomatoes Finely chopped
• 3 tsps Coriander Powder
• 1/2 tsp Chilly Powder
• 1/2 tsp Turmeric Powder
• 10-15 nos Curry Leaves
• Salt to taste
• 2 cups Coconut water

Potli (Spice Bundle)

• 3 nos Green Cardamom
• 6 nos Cloves
• 2 sticks (1") Cinnamon
• 2 tsp Fennel Seeds

Paste

• 1 cup Cononut Freshly grated
• 1 inch Ginger Roughly chopped
• 4-5 nos Green Chillies chopped
• 1/2 cup Coconut water

Instructions

Preparation

• Soak the chana in a pan overnight. Next day drain the water and replenish with fresh water.
  
• Add salt and the spice bundle and cook it in a pressure cooker until cooked.
  
• Drain the water and discard the spice bundle

Potli (Spice Bundle)

• Put the ingredients in a piece of muslin cloth fold in and secure the cloth with a knot or you can even tie it with a string and cook it along with the chana.
  

The Paste

• Add all the ingredients of the paste in a blender, add coconut water and grind to a coarse paste. Remove and keep aside.
  

Cooking Procedure

• Heat oil in a pan, add the onions and curry leaves and saute over a medium heat until light golden in colour.
  
• Next add in the chopped tomatoes and cook for about 4-5 minutes or until it becomes mushy.
  
• Add in the red chilly, coriander and turmeric powders and fry until the moisture evaporates.
  
• Add the paste and stir fry for about 2 – 3 minutes
  
• Add the boiled chana and stir, then add the coconut water and bring to boil. Add the salt.
  
• Reduce the heat and simmer until the gravy thickens to a medium consistency. Adjust seasoning.
  
• Serve the kurma with steamed rice or appams.