Brown chickpea curry (Kala chana masala) from Vegan Richa's Indian Kitchen: Traditional and Creative Recipes for the Home Cook (page 97) by Richa Hingle

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Chickpeas soak overnight.

  • Meags on December 22, 2024

    Great! I didn't have asafetida.

  • Ganga108 on June 10, 2022

    Very delicious, and easy to make, taking about an hour. We made it on a Friday night instead of getting take-away, and it was such a good choice. The timings in the recipe are spot-on for the on-stove version. The chickpea flour roux before adding chickpeas and liquid means that at the end of cooking the sauce is perfectly thickened. Served with daikon rice, lima beans and a green salad.

  • LFL on July 20, 2021

    Cooked the recipe a bit differently, w/ regular chickpeas made in the pressure cooker and tempering spices in our saute pan (We didn’t have chickpea flour and used gluten-free flour instead). Added cooked chickpeas to spices, then threw in liquid (tomato juice left in the can and the chickpea cooking liquid) as needed. Cooked everything another 20-30 minutes to get the flavor into the chickpeas and soften them further (they came out out of the pressure cooker fairly firm). We wanted only 1/2 tsp salt total in the recipe and there was already some in the tomatoes and the (Rani brand) chana masala spice blend, so we only added between 1/8 and 1/4 tsp. It needed a little agave to cut residual bitterness; started with 1/2 tsp & adjusted as needed (not that much). Out of ground coriander, so we used seeds instead--much too intense. But otherwise, the curry was quite good. The lemon juice & cilantro are good but as the recipe indicates, only a small amount of the lemon juice is needed.

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