🫘 Kale chane ka phanu (black chickpea curry)

4 servings · prep 20 min + trempage une nuit · cook 45 min

Ingredients

• 2 cups black chickpeas, soaked overnight
• 200 ml mustard oil
• 3 to 4 dried red chillies
• 1 tsp turmeric
• 2 tsp red chilli powder
• 1/4 tsp sugar
• 1 tsp lemon juice
• Salt
• For the spice paste: 30 g garlic, 25 g ginger, 6 to 8 green chillies, 2 tsp coriander seeds, 2 tsp cumin seeds
• For the tempering: 2 tbsp ghee, curry leaves, 1/2 cup chopped onion, 2 tsp red chilli powder
• Fresh coriander

Method

1. Soak the black chickpeas overnight: they are far harder than white ones and will not cook otherwise.
2. Grind the garlic, ginger, green chillies, coriander and cumin seeds with a little water and salt into a smooth paste.
3. Heat the mustard oil until it just smokes, then lower the heat: that is what takes its bitterness away.
4. Fry the dried red chillies in it, then the spice paste, until the oil separates.
5. Add the drained chickpeas, turmeric, chilli powder and salt.
6. Cover with hot water and simmer 35 to 45 min, until the chickpeas are tender and the broth has thickened.
7. Stir in the sugar and lemon juice.
8. Make the tempering: brown the onion in the ghee with the curry leaves and chilli powder, then pour it over the curry.
9. Scatter with fresh coriander and serve with rice.

Adapted from Get Curried (YouTube)

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