Wednesday, April 3, 2013

Kaale Chane Ki Sabzi-Black Chickpeas Stirfried Indian style

Mom's cooking is the best!!  Everyone would agree.  I learnt how to cook watching my mom or helping her in the kitchen.  Many dishes I have made my own now altering it to taste like what my husband or daughter would love.  But, for me the taste of my mom's food still lingers....
This side dish (which my daughter eats as her main) is easy to make, tasty and healthy.


Black Chickpeas - 2 cups cooked (see the note below)
Onion - 1 large chopped fine
Garlic - 2 medium pods chopped fine
Cumin powder - 1 tea spoon
Red chili powder - 1 tea spoon (add per taste)
Turmeric powder- 1 tea spoon
Coriander powder - 1 tea spoon
Olive oil - 1 table spoon
Salt - 1 tea spoon (add per taste)


To a pan on medium heat, add Olive oil.  Add the chopped Onion and Garlic to it once the oil is heated.  Saute for a few minutes until the Onions get translucent.  Add all the other ingredients and saute for a minute.  Now, add the Chickpeas and mix well.  Cover and let it heat thoroughly.  Enjoy hot with Roti, Phulka or Paratha or eat it by itself.

  • You can buy black Chickpeas in most grocery stores.  In any Asian grocers for sure.  They are found in dried form. 
  • I cooked my dried black Chickpeas in the slow cooker for 8 hours on high. 
    You can also use a pressure cooker to cook them.  For one cup of dried Chickpeas, add about 3 cups of water.  Drain the remaining water once they are cooked.
  • You can hydrate your black Chickpeas in water overnight.  They will need a lot less cooking time if they are hydrated.  You can cook them on the stove top covered with water for about 20-30 minutes.
  • Add a little salt while cooking.  This makes it taste better.

1 comment:

  1. I dont mind inviting myself to ur place to enjoy this delicious food.