Monday, November 22, 2010

Harbharyachi amti - Black Chickpeas Curry

  • 1 cup dried 'harbhare' black chickpeas
  • 1/2 onion finely chopped
  • 1/2 tsp turmeric powder
  • 2 tbsp oil
  • 1 tsp chili powder (quantity depends on how spicy(hot) is the chili powder)
  • 3 kokum or 1/2 tsp tamrind paste
  • Salt to taste
  • Coriander leaves for garnishing.
  •  (Kala masala):-----
  • 1/4 cup fresh / coconut
  • 1/2 onion roughly chopped
  • 1 tsp coriander seeds
  • 1 tsp cumin seeds
  • 1'' cinnamon stic
  • 5 black peppercorns
  • 1 small green cardamom
  • 2 garlic cloves
  • 1'' ginger chopped
  • 1 tsp khas khas (poppy seeds /1 tsp sesame seeds  --->
  • Roast in 2 tbsp of oil till lightly brown, start with all dry stuff followed by onion and coconut.
  •  After roasting grind to a fine paste with water (3-4 tbsp)
Soak ANd Cook:
Harbharyachi amti

  1. Soak dry Chana in water for overnight or 9-10 hours.
  2. In the morining remove water completly and trasfer to a muslin cloth and tie the ends of the cloth and place it in warm place for atleast 10-12 hours for sprouting.
  3. Before making the curry pressure cook the sprouts for 2 whistles.
  1. Heat oil in a pan and add onion saute for a min and add turmeric powder and the ground paste.
  2. Fry for 2-3 min and add chili powder
  3. Now add the cooked Black chickpeas, salt, kokum and let boil for 5-10 min.
  4. Serve hot with Chapati, roti or rice.
  • You can avoid cooking the chickpeas in pressure cooker and cook them in the pot itself.
  • Procedure will be the same as above insted of adding the cooked Chikpeas add sprouted and uncooked.
  • But you have to boil it until the chickpeas are cooked.( I follwed same step, using uncooked sprouts)


  1. Hi shivani,
    loved the recipe for kala masala in ur curry! good one!!

  2. Very nice recipe. The chick peas look so delicious :)

  3. looks delicious and beautiful pic!

  4. Love your presentation and love your masala :)