Another basics of Nepali cuisine! Most of the time due to busy schedule, I end up making easy and everyday Nepali dishes. Not only they are super easy to prepare, they are also so easy to pack and i often end up taking leftover curries to work next day for lunch. Like Lauka and Cauliflower, Black chickpeas curry is quick and simple to cook and also is one of my favorites. I was literally jumping and shouting in Indian store the other day, when I saw Black Chickpeas and while making this curry, I got so many memories associated with my friends and family back home in Nepal :) Happy cooking everyone!!
Good Luck (*)
Prep time: 5min(s) Cook time: 20min(s) Total time: 25min(s)
Things you will need:
Things you will need:
- Black Chickpeas (1 and 1/2 cups)
- Potato (2 medium sized, cut in cube sizes)
- Onion (1 medium sized, thinly sliced)
- Serrano Pepper/ Green Chilies (1-2, sliced)
- Tomatoes (2, finely chopped)
- Cumin Seeds (1/2 tea spoon)
- Fenugreek Seeds (1/2 tea spoons)
- Turmeric Powder (1/2 tea spoons)
- Salt (according to taste)
- Ginger-Garlic paste (1 table spoon)
- Cumin-coriander powder (1 table spoon)
- Red Chili powder (1/2 table spoon)
- Oil (3 table spoons)
- Water (3 cups)
Directions:
- Soak black chickpeas overnight and next day wash it thoroughly before cooking.
- On a pressure cooker, heat oil and add fenugreek and cumin seeds. Fry until brownish black.
- Add onion and Serrano pepper. Fry until golden brown.
- Now add black chickpeas, potato, salt and turmeric. Stir, cover and cook for 5-6 minutes.
- Add tomato, ginger-garlic paste, cumin-coriander and red chili powder. Stir well and on a medium heat cover and cook for another 5-6 minutes.
- Add water and stir. Close the pressure cooker lid and cook it on a medium heat until it whistles thrice.
- Done, enjoy with rice, bread or flattened rice >:D<
