Savory Peshawari Kala Chana: A Delightful Black Gram Curry Recipe

Peshawari Kala Chana: A Flavorful Journey into Pakistani Cuisine

Peshawari Kala Chana, a delightful dish hailing from the heart of Pakistani culinary traditions, is a fantastic representation of rich flavors and nutritious ingredients. This vegetarian recipe is perfect for lunch or a hearty dinner, promising to tantalize your taste buds while offering a wholesome experience. Let’s embark on this culinary adventure to prepare this aromatic black gram dish that can be enjoyed with phulka, tadka raita, and kachumbar salad.

Ingredients

Here’s what you’ll need to create this exquisite Peshawari Kala Chana:

Nutritional Information

Preparation Time

• Prep Time: 30 minutes
• Cook Time: 30 minutes
• Total Time: 60 minutes

Servings

• Servings: 4

Cuisine

• Cuisine: Pakistani
• Course: Lunch
• Diet: Vegetarian

Instructions

1. Preparing the Black Gram:
   Begin by washing the sprouted black gram thoroughly. Place the black gram in a pressure cooker with enough water and cook until you hear two whistles. This ensures that the black gram is perfectly cooked and tender. Once done, carefully release the pressure and set the black gram aside.

2. Tempering the Spices:
   In a heavy-bottomed pan or kadhai, heat a generous amount of ghee over medium heat. When the ghee is hot, add the large cardamom and cinnamon stick, allowing them to sizzle and release their fragrant aroma for about 15 seconds. This initial step infuses the ghee with the warm, earthy flavors of the spices.

3. Sautéing the Onions:
   Next, add the finely chopped onion to the pan. Sauté the onions until they turn golden brown, stirring occasionally to ensure even cooking. This caramelization of the onions adds depth and sweetness to the dish.

4. Cooking the Vegetables:
   Once the onions are golden, add the finely chopped tomatoes, grated ginger, and green chillies to the pan. Cook this mixture until the tomatoes soften and blend beautifully with the other ingredients, releasing their juices and creating a luscious base for the curry.

5. Spicing it Up:
   After the tomatoes have softened, incorporate the coriander powder, red chilli powder, chickpeas spices, and pomegranate seeds into the pan. Stir well and allow these spices to cook for about 3 to 5 minutes, enabling their flavors to meld and intensify.

6. Combining Ingredients:
   Now, add the previously boiled black gram to the pan. Season with salt to taste and pour in a bit of water if the mixture appears too thick. Stir everything together and let it simmer for an additional 10 minutes. This step allows the black gram to absorb the spices and flavors from the masala.

7. Final Touches:
   Once the dish is ready, remove it from heat and garnish it with freshly chopped green coriander. This final touch not only enhances the visual appeal but also adds a burst of freshness to the dish.

8. Serving Suggestions:
   Serve the Peshawari Kala Chana piping hot, accompanied by warm phulka, creamy tadka raita, and a refreshing kachumbar salad. The combination of flavors will make for a satisfying meal that’s perfect for any occasion.

Conclusion

Peshawari Kala Chana is more than just a dish; it’s a celebration of flavors and textures that showcase the heart of Pakistani cuisine. With its rich history and delightful taste, this recipe is bound to become a favorite in your home. Whether you are enjoying it on a busy weekday or serving it to guests, the aromatic spices and nourishing ingredients are sure to impress. So roll up your sleeves and get ready to savor a plate of Peshawari Kala Chana that’s bursting with love and warmth. Enjoy your culinary journey!