Black Chickpeas Curry with Purti Soyalite

Black Chickpeas Curry : Indian curry recipes are versatile and with the same onion and tomato-based gravy, there could be myriad flavoured curries. The most famous vegetarian curries are typically crowded with paneer cubes due to their rich creaminess and sweet taste. However, the same gravy curry base can also be used with other types of hero ingredients and Black chickpeas are one such popular street-style curry recipe  

Ingredients:

For Soaking & Cooking:

• - 1 cup kala chana / black chickpea
• - water (for soaking and cooking)
• - ½ tsp salt

  For Curry:

• - 3 tbsp Purti Soyalite Oil
• - 1 bay leaf &  kasuri methi (crushed)
• - 1 inch cinnamon
• - 1 pod black cardamom
• - 1 star anise & ghee
• - 4 cloves
• - 2 pod cardamom & chilli
• - 1 tsp cumin & aamchur
• - 2 onion (finely chopped)
• - 1 tbsp ginger garlic paste
• - ½ tsp turmeric & cumin powder
• - 1 tbsp chilli powder
• - 1 tsp coriander powder
• - ½ tsp garam masala
• - pinch hing &  salt
• - 2 cup tomato puree
• - 3 tbsp coriander (chopped)

  Preparation Time: 10 minutes Cooking Time: 45 minutes Total Time: 55 minutes Serves: 4 servings     Directions for Florets: step1:- Firstly, in a large bowl take 1 cup kala chana and rinse well & soak in enough water for atleast 6 hours. step2:- Drain off the water and transfer the chole to the cooker & add ½ tsp salt and 3 cup water. cover and pressure cook for 5 whistles or until the chole is cooked well. keep aside. step3:- In a large kadai heat 3 tbsp Purti Soyalite Oil. add 1 bay leaf, 1 inch cinnamon, 1 black cardamom, 1 star anise, 4 cloves, 2 pods cardamom and 1 tsp cumin. step4:- Saute on low flame until the spices turn aromatic & now add 2 onion, 1 tbsp ginger garlic paste and saute until the onions turns golden brown. step5:- Keeping the flame on low, add ½ tsp turmeric, 1 tbsp chilli powder, 1 tsp coriander powder, ½ tsp cumin powder , ½ tsp garam masala, 1 tsp aamchur and pinch hing. step6:- Saute on low flame until the spices turn aromatic & now add 2 cup tomato puree, ¾ tsp salt and saute well & saute until the Purti Soyalite Oil  separates from the sides. also, add ½ cup cooked chole and mash smooth. step7:- Cook for a minute or until everything is well combined & now add pressure-cooked chole along with water and mix well. step8:- Cover and simmer for 10 mintues or until the flavours are absorbed well. further add 3 tbsp coriander, 2 chilli, 1 tsp ghee and 1 tbsp kasuri methi. mix well. Finally, enjoy kala chana curry with roti, puri or rice.