Kala Chana Recipe – Healthy & Delicious

Step 1: Soak and 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 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. Sauté for a few seconds until fragrant.

Step 6: Sauté Onions and Ginger-Garlic Paste

Add the finely chopped onions to the pan and sauté on medium-high flame until they turn golden brown. Then, add 1 tablespoon of ginger-garlic paste and continue to sauté until the raw smell disappears.

Step 7: Cook Spice Paste

Add the prepared spice paste to the pan. Fry for 3-4 minutes, 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 3-4 minutes 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 simmer for 4-5 minutes, 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!

• 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.

• 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.