Tindora Black Chickpea Masala Curry (Kundru Kala ChanaCurry) – Lunch Recipe
Tindora Black Chickpea Masala Curry (Kundru Kala ChanaCurry) – Lunch Recipe

Hello everybody, it is me again, Dan, welcome to our recipe page. Today, we’re going to prepare a distinctive dish, tindora black chickpea masala curry (kundru kala chanacurry) – lunch recipe. One of my favorites food recipes. This time, I am going to make it a little bit tasty. This is gonna smell and look delicious.

Great recipe for Tindora Black Chickpea Masala Curry (Kundru Kala ChanaCurry) - Lunch Recipe. Kundru Kala ChanaCurry is an amazing combo of vegetable and lentils - Kundru and Kala Channa, both are my favorites. Kundru is a green vegetable also called tindora or ivy gourd.

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 appreciated by millions daily. It is simple, it’s fast, it tastes yummy. They’re fine and they look wonderful. Tindora Black Chickpea Masala Curry (Kundru Kala ChanaCurry) – Lunch Recipe is something which I have loved my entire life.

To get started with this particular recipe, we must prepare a few ingredients. You can have tindora black chickpea masala curry (kundru kala chanacurry) – lunch recipe using 16 ingredients and 3 steps. Here is how you can achieve that.

The ingredients needed to make Tindora Black Chickpea Masala Curry (Kundru Kala ChanaCurry) – Lunch Recipe:
  1. Make ready 250 gms Kundru
  2. Take 250 gms Kala Channa
  3. Take 2 Finely chopped onion
  4. Make ready 1/2 inch Finely chopped ginger
  5. Take 6 Finely chopped garlic
  6. Prepare 2 Finely chopped green chilli
  7. Make ready 2 Puree of tomato
  8. Prepare 1/2 tsp Cumin
  9. Prepare 1/2 tsp Mustard Seeds
  10. Get 1/2 tsp Turmeric
  11. Prepare 1 tsp Coriander powder
  12. Prepare 1 tsp Sabzi masala
  13. Take 3 tbsp Mustard oil
  14. Make ready 1/2 tsp Garam masala
  15. Take to taste Salt
  16. Take 1/4 cup Chopped coriander leaves

Kundru Kala ChanaCurry is an amazing combo of vegetable and lentils - Kundru and Kala Channa, both are my favorites. Kundru is a green vegetable also called tindora or ivy gourd. It is a great sauce of soluble fiber and is also rich in Vitamin A and C. Whereas, Kala Chanais a rich sauce of vitam.

Steps 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.
  2. 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.
  3. 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.

See great recipes for Kundru Bharta, Ivy gourd (kundru) in besan masala too! This delicious Black Chana Masala is an easy to make chickpea curry made with black chickpeas. It's bursting with flavor and is a healthy Meatless Monday vegetarian dinner recipe. I've made us chana masala! with some extra tiny and borderline adorable black chickpeas all wrapped in the most delicious and fragrant curry sauce. kala chana recipe black chickpeas curry with step by step photo and video recipe. the recipe for punjabi kala chana curry is very simple and is prepared with basic ingredients easily available in any common kitchen. unlike any other punjabi curries recipes, this recipe is light with no cream or cashew paste which makes it more healthy. apart from serving it with.

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