Mixed Chickpeas Curry Recipe

This mixed chickpeas curry recipe combines the flavors of Kala Chana and Kabuli Chana for a delicious and nutritious meal. Try it out today!

5 from 1 vote

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Course: Main Dish

Cuisine: Indian

Keyword: Curry, Mixed Chickpeas

Prep Time: 20

Cook Time: 1

Total Time: 1 20

Servings: people

Calories: 260kcal

Author: Chitra Goel

Cost: 10

Rinse the soaked kala chana and kabuli chana and add them to a pressure cooker. Add enough water to cover the beans by about 2 inches. Cook for 20-25 minutes or until the beans are tender. Drain the beans and set aside.
1 cup kala chana, 1 cup kabuli chana
Heat the oil in a pan over medium heat. Add the cumin seeds and fry for 30 seconds or until fragrant.
3 tablespoon oil, 1 teaspoon cumin seeds
Add the chopped onion and sauté for 3-4 minutes or until it turns golden brown.
1 large onion
Add the ginger garlic paste and sauté for 1-2 minutes or until the raw smell goes away.
1 tablespoon ginger garlic paste
Add the chopped tomatoes and cook for 5-6 minutes or until they turn soft and mushy.
2 large tomatoes
Add the coriander powder, garam masala, red chili powder, turmeric powder, and salt. Mix well and cook for another 2-3 minutes.
1 teaspoon coriander powder, 1 teaspoon garam masala, 1 teaspoon red chili powder, ½ teaspoon turmeric powder, Salt
Add the cooked kala chana and kabuli chana to the pan and stir to combine. Add 1-2 cups of water, depending on how thick you want the curry to be.
Cover the pan and let the curry simmer for 15-20 minutes or until it thickens and the flavors meld together.
Garnish with fresh cilantro and serve hot with rice, naan, or roti.
Fresh cilantro for garnish