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Kala Chola Pakistani-Style
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Prep Time:
20 minutes
Cook Time:
185 minutes
Total Time:
685 minutes
Spicy Pakistani black garbanzo beans cooked with dried chile peppers, jalapeño, tomatoes, and onion.
Ingredients:
  • 1.5 cups dry black garbanzo beans (kala channa)
  • 3 cups water
  • 2 tomatoes, finely chopped
  • 4 dried red chile peppers
  • 1 jalapeno pepper, finely chopped
  • 3 tablespoons vegetable oil
  • 0.5 teaspoon ground turmeric
  • 0.5 teaspoon ground red chile pepper
  • 2 tablespoons chopped fresh cilantro
  • 1 tablespoon finely chopped onion
Instructions:
  • In a large bowl, cover garbanzo beans with water and soak for 8 hours to overnight. Rinse and drain beans thoroughly before using.
  • In a large pot over medium-high heat, unite garbanzo beans, 3 cups of water, tomatoes, 1 finely chopped onion, dried red chile peppers, jalapeño pepper, oil, salt, turmeric, and ground red chile pepper. Bring to a boil, then simmer over medium-low heat until garbanzo beans are tender, about 3 to 4 hours. Maintain liquid level by adding water as needed to keep 1 inch at the bottom of the pot.
  • Top off with fresh cilantro and a sprinkle of 1 tablespoon finely chopped onion before serving.

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