Tangy Black Chickpea Curry (Himachali Style) Recipe
This delightful Himachali-style Tangy Black Chickpea Curry is a unique, flavorful dish that combines the richness of black chickpeas with an array of aromatic spices, making it a perfect comfort food for a hearty meal. It is a great vegetarian option that is high in protein, perfect for lunch or dinner. The balance of spices and the tangy taste of amchur (dried mango powder) make this curry irresistible when paired with steamed rice or chapati. Let’s dive into the recipe and learn how to prepare this traditional Himachali dish.
Ingredients
| Ingredient | Quantity |
|---|---|
| Black chickpeas (Kala Chana) | 1 cup (soaked overnight) |
| Bay leaf (Tej Patta) | 1 leaf |
| Onion (finely chopped) | 1 medium |
| Mustard oil | 1 tsp |
| Mustard seeds (Rai) | 1/2 tsp |
| Cumin seeds (Jeera) | 1/2 tsp |
| Asafoetida (Hing) | 1/4 tsp |
| Gram flour (Besan) | 1 tbsp |
| Turmeric powder (Haldi) | 1 tsp |
| Water (soaked chickpea water) | 2 cups |
| Jaggery (Gur) | 1 tbsp |
| Coriander powder (Dhania powder) | 1 tsp |
| Garam masala powder | 1/2 tsp |
| Dry mango powder (Amchur powder) | 2 tsp |
| Red chili powder (Lal Mirch) | 1 tsp |
| Salt | To taste |
Nutritional Information (per serving, approx.)
| Nutrient | Amount |
|---|---|
| Calories | 200-250 kcal |
| Protein | 15-20 g |
| Carbohydrates | 35 g |
| Fat | 6-8 g |
| Fiber | 8-10 g |
| Sodium | 400 mg |
Preparation Time: 9 hours (overnight soaking)
Cooking Time: 40 minutes
Total Time: 9 hours 40 minutes
Servings: 4
Cuisine: Himachali
Course: Main Course
Diet: High Protein, Vegetarian
Instructions
-
Soaking the Chickpeas:
Begin by soaking the black chickpeas in water for at least 8 hours or overnight. This helps soften the chickpeas and reduces cooking time. -
-
Pressure Cooking the Chickpeas:
After soaking, drain the chickpeas and place them in a pressure cooker. Add 2 cups of water (preferably the water you soaked the chickpeas in) and a pinch of salt. Pressure cook the chickpeas on medium heat for 1 whistle, then simmer on low heat for an additional 10 minutes. Once done, allow it to cool, and then strain the cooked chickpeas, reserving the water separately. -
Preparing the Spicy Base:
In a large bowl, combine the jaggery, gram flour (besan), asafoetida, turmeric powder, coriander powder, garam masala, dry mango powder (amchur), red chili powder, and salt. Add the reserved soaking water from the chickpeas into the bowl and whisk everything together to form a smooth, thick mixture. Set this aside. -
Tempering the Spices:
In a heavy-bottomed pan, heat mustard oil on medium heat. Once the oil is hot, add the mustard seeds, cumin seeds, and bay leaf. Let them crackle for about 10 seconds. Then, add the chopped onions and sauté until they turn golden brown and soft, which should take about 3-4 minutes. -
Cooking the Curry:
Once the onions are browned, pour in the spice mixture prepared earlier. Stir the mixture for about 3-4 minutes to cook out the raw taste of the spices. Add the cooked black chickpeas into the pan and stir well to combine the chickpeas with the spices. -
Simmering:
Cover the pan and cook the curry on low heat for 8-10 minutes, allowing the flavors to meld together and the curry to thicken slightly. If the curry seems too thick, you can add a little more water to reach your desired consistency. -
Final Touch:
Once the curry is cooked and thickened, taste and adjust the seasoning if necessary. Serve hot with steamed rice, chapati, or even with a side of boondi raita and a refreshing cucumber salad for a traditional Himachali meal.
Serving Suggestions
Himachali Tangy Black Chickpea Curry is best served with:
- Steamed rice: The subtle flavors of the curry go perfectly with plain steamed rice.
- Chapati or Paratha: Soft, warm flatbreads make a great accompaniment to the curry.
- Boondi Raita: The cool, creamy raita balances the spice and tanginess of the curry.
- Kachumber Salad: A fresh salad made with cucumber, tomato, and onions to add crunch and a refreshing contrast.
Tips and Variations
- For added flavor: You can include a pinch of garam masala or a squeeze of fresh lemon juice at the end for an extra burst of flavor.
- To make it spicier: Increase the quantity of red chili powder or add a green chili to the tempering.
- Vegan option: The mustard oil already makes this dish vegan, but feel free to substitute jaggery with coconut sugar or maple syrup for a different sweet touch.
This recipe for Himachali Tangy Black Chickpea Curry brings a slice of the mountains to your plate, offering both warmth and zest in every bite. It’s a wholesome, protein-rich meal that brings the authenticity of Himachali cuisine to your home. Whether you’re enjoying it as a weekday lunch or making it for a special occasion, this curry will surely impress!
