Kala Chana Recipe – Healthy & Delicious
Summary
- This recipe features a protein-rich and healthy Kala Chana (black chickpeas) curry. The chickpeas are soaked overnight, pressure cooked with whole spices, and then simmered in a flavorful onion-tomato gravy with a blend of aromatic Indian spices. It's a tasty and nutritious dish perfect for any meal.
All Ingredients - For Boiling Kala Chana
- Kala Chana (Black Chickpeas) 2 cup
- Bay Leaf 1
- Green Cardamom 2
- Water 4 cup
All Ingredients - For Gravy
- Oil 2-3 tbsp
- Bay Leaf 1
- Red Chilli (whole) 2
- Cumin Seeds 1 tsp
- Cloves 5-6
- Onion (finely chopped) 3 large
- Ginger-Garlic Paste 1 tbsp
- Coriander Powder 3 tsp
- Cumin Powder 2 tsp
- Kashmiri Lal Mirch (Red Chilli Powder) 1.5 tsp
- Garam Masala Powder 1.5 tsp
- Turmeric Powder 1 tsp
- Salt 2 tsp
- Green Chilli (finely chopped) 5
- Tomato (finely chopped) 2 large
- Kasuri Methi (Dried Fenugreek Leaves) 0.5 tsp
- Coriander Leaves (chopped) for garnish
Tools You'll Need
- Pressure cooker
- Pan
- Mixing bowl
Plan Ahead
Up to 7 hrs of hands-off time you can shift to earlier.
- Step 1 · Overnight7 hrs
…d Prepare Kala Chana Take 2 cups of Kala Chana and soak them in water overnight, for about 7-8 hours. After soaking, drain the water and rinse the ch…
Don't have an ingredient? Try these swaps
No Bay leaf?
- 1/4 tsp dried thyme (per leaf)
- Pinch of dried oregano
No Onion?
- 1 tbsp onion powder (per medium onion)
- 3 tbsp dried minced onion
- Shallots or leeks (1:1)
No Garlic (fresh)?
- 1/4 tsp garlic powder (per clove)
- 1/2 tsp garlic granules (per clove)
No Garam masala?
- 1 tsp cumin + 1/2 tsp coriander + 1/4 tsp cinnamon + 1/4 tsp cardamom
No Cilantro?
- Flat-leaf parsley (1:1, milder)
- Fresh mint (in chutneys, salads)
Step-by-Step Instructions
Step 1: Soak and Prepare Kala Chana
Take 2 cups of Kala Chana and soak them in water overnight, for about . After soaking, drain the water and rinse the chickpeas thoroughly.
Step 2: Pressure Cook Kala Chana
Transfer the rinsed Kala Chana to a pressure cooker. Add 1 bay leaf, 2 green cardamoms, and 4 cups of water. Close the lid and pressure cook for 3-4 whistles until the chickpeas are soft and well-cooked. Keep the cooked chana and its water aside.
Step 3: Prepare Vegetables
Finely chop 3 large onions, 5 green chilies (adjust to taste), and 2 large tomatoes. Keep them ready for the gravy.
Step 4: Prepare Spice Paste
In a small bowl, combine 3 tsp coriander powder, 2 tsp cumin powder, 1.5 tsp Kashmiri Lal Mirch, 1.5 tsp garam masala powder, 1 tsp turmeric powder, and 2 tsp salt (or to taste). Add a little water to make a smooth paste and mix well.
Step 5: Temper Spices
Heat 2-3 tablespoons of oil in a pan. Once hot, add 1 bay leaf, 2 whole red chilies, 1 tsp cumin seeds, and 5-6 cloves. for a few seconds until fragrant.
Step 6: Sauté Onions and Ginger-Garlic Paste
Add the finely chopped onions to the pan and on medium-high flame until they turn golden brown. Then, add 1 tablespoon of ginger-garlic paste and continue to until the raw smell disappears.
Step 7: Cook Spice Paste
Add the prepared spice paste to the pan. Fry for , adding a little of the reserved chana water if the mixture starts to stick to the bottom, ensuring the spices cook thoroughly without burning.
Step 8: Add Green Chilies and Tomatoes
Add the finely chopped green chilies and tomatoes to the pan. Mix well and cook for another until the tomatoes soften and blend with the masala.
Step 9: Combine with Kala Chana
Add the boiled Kala Chana (without the water) to the pan. Mix thoroughly with the gravy, ensuring all chickpeas are coated. Then, pour in the remaining reserved water from boiling the chana.
Step 10: Simmer and Finish
Cover the pan and let the curry for , allowing the flavors to meld. Uncover, add 0.5 tsp of Kasuri Methi, and mix. Finally, garnish with freshly chopped coriander leaves.
Step 11: Serve
Serve the hot Kala Chana curry with roti, paratha, or jeera rice. Enjoy your healthy and delicious meal!
Pro Tips
• Soak Kala Chana overnight (7-8 hours) for proper cooking.
• Do not discard the water used for boiling the chickpeas; use it in the gravy to enhance flavor and nutrients.
• Adjust the quantity of green chilies according to your spice preference.
• Mixing dry spices with water before adding to the pan prevents them from burning and enhances their flavor.
Variations
• For a drier preparation, reduce the amount of water added to the gravy.
• Add a pinch of amchur (dry mango powder) at the end for a tangy flavor.
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