Tindora Black Chickpea Masala Curry (Kundru Kala ChanaCurry) – Lunch Recipe

Wash and soaked kala chanawith enough water for 8 hours or overnight.
Boil chanain a pressure cooker with little salt and 2 cups of water. Pressure cook daal for 2 whistles and allow the steam to escape before opening the lid. Keep it aside.
Chopped kundru in a round shape. Now take kundru with 1 cup of water in a deep saucepan.
Cook kundru on medium heat for 8 minutes. Don’t overcook as then it will mushy.
Once done, strain and keep it aside.

Heat oil in a deep non-stick pan and add cumin, mustard seeds.
Allow them to crackle, add the onions and saute on a medium flame until translucent. Now add ginger, garlic and cook for 2 minutes.

Add the tomatoes puree, coriander powder, turmeric, sabzi masala. Mix well and cook on a medium flame for 1 to 2 minutes, while stirring occasionally.
Add the boiled kala channa, kundru with garam masala and water (in which kala chanais boiled)
Mix them well and cook on a medium flame for 5 minutes, while stirring occasionally.
Garnished with chopped coriander leaves and serve with steam rice.