Beets and Kala Chana(also called as black chickpeas) Curry is a very simple and delicious preparation. This curry is mild in flavor and it goes well with roti or steamed rice.
Preparation time – 20 min
Cooking time – 20 min
Soaking time for kala Chana – 8 hours
Serves – 4
Ingredients:
Beets – 3 medium sized chopped into small pieces
Kala Chana/Black chick peas – 1/4 cup
Onion – 1 medium sized chopped
Curry leaves – few
Mustard seeds – 1/4 tsp
Urad dal – 1/4 tsp
Red chilies – 2
Turmeric Powder – 1/4 tsp
Chili Powder – 1/2 tsp or as per your taste
Coriander Powder – 1/2 tsp
Salt – as per your taste
Cashew nut paste – 2 tbsp
Oil – 2 tbsp
Coriander leaves/Cilantro – few finely chopped for garnish
Method:
1.Wash Kala Chana/black chick peas couple of times and soak it in water for 8 hrs. Drain the water and put the Kala Chana in a pressure pan by adding a cup of water and let the pressure pan whistle for 3 to 4 times. The Kala Chana has to be soft but not mushy. Keep aside the boiled Kala Chana. Boil the chopped beets in a pressure pan for 1 whistle and keep it aside.
2. In a pan add 2 tbsp of oil and allow it to heat up. Add in the mustard seeds and allow it to splutter. Now add in the Urad dal and red chilies and saute for a minute. Add in chopped onions and curry leaves and saute till the onions are nice and tender.
3. Add the turmeric powder, coriander powder, salt and the chili powder and saute well. Add in the boiled beets and the kala chana/black chick peas to the onion mixture and mix well.
4. Add enough water and cook well on a medium flame for 10 minutes. When the curry comes to a nice boil add in the cashew nut paste and mix well. Adjust the salt and the consistency according to your taste.
5. Garnish with the chopped coriander leaves and enjoy this yummy and delicious Beets & Kala Chana Curry with roti or steamed rice.
