Kala chana is a delicious and wholesome and spiced curry and is one of my most favourite. If you are a curry lover like me, you can love this delicious, deeply flavoured dish that is healthier and makes for a great meal anytime of the year. This Kala Chana recipe is a simple way to include plant based protein in your diet. Kala Chana/ Black Chickpeas is a very healthy legume and is loved all over India. White and Black Chana both are equally delicious and healthy. There are so many methods depends on the regional and personal preference but the most popular is Punjabi Chole. Kala Chana are the desi variety of chickpeas that are brown to black in colour. The desi variety comprises of darker smaller seeds with a rough outer covering, the ‘kabuli’ variety are big light-coloured beans with a smoother coat. These are widely used in Indian cuisine to make curries, stew, salad, chat and even stir fry dishes. The black chana can be boiled and served as a chat or snack item. We all know as kala chana or black chickpeas that are often seen as an accompaniment to puri halwa in traditional North Indian festivities.
These are native to India and that's why they are also known as Desi Chana, where " Desi " means "native" . So we Indians across the world, consider kala chana as a healthy food and eat them often. Kala chana is a delicious and wholesome and spiced curry and is one of my most favourite.
Kala Chana is a very good option for vegetarians as it is rich in protein and so many other nutrients. It is also rich in dietary fiber and is good for diabetic and for people on diet. Kala Chana is little heavy to digest so don't forget to add ginger for easy digestion.
Benefits Of Consuming Soaked Black Chana -- [ source -- Google]
➡️Black chickpea has soluble fibre which helps in binding the bile acids and reduces the cholesterol level of the body. The dietary fibre present in black chana is great for your overall health.
➡️The phytonutrients and antioxidants present in black chickpeas help in reducing the risk of breast cancer and colon cancer.
➡️Packed with antioxidants, black chickpeas have fibre that keeps you full for longer and prevents you from overeating or bingeing on unhealthy snacks. Hence, help in weightloss. Packed with antioxidants, black chickpeas have fibre that keeps you full for longer and prevents you from overeating or bingeing on unhealthy snacks.
➡️Mostly, a deficiency in manganese can result in slower hair growth. Given that chickpeas are rich in protein, they can prevent hair loss.
➡️Black chickpeas can also be used to cleanse the face. Simply mix chickpea paste with turmeric and apply the mixture to your face in the morning. Leave it on for 15 minutes and then wash off with cold water. This remedy also helps reduce age spots and brighten your face.
➡️As a rich source of iron, kala chana can prevent anaemia and boost your energy levels. This is particularly beneficial for pregnant and lactating women as well as growing children. Iron plays an important role in the formation of haemoglobin which helps transport oxygen from the lungs to all body cells.
➡️The carbohydrates in kala chana are digested slowly, which reduces the blood sugar levels. This contributes to insulin resistance, thereby reducing the risk of getting type-2 diabetes.
Back to the recipe -- This is classic Punjabi, North Indian dish that can be served with any Indian flatbread like paratha, puri, chapati, phulka or bhature. You can simply enjoy it with steamed rice or jeera rice. Traditionally, this recipe is made in two steps. First, soak and boil the chana and Second, make a gravy and mix it with boiled chana. Soaking for longer time improves the cook time and also improves the taste and texture, so soaking for 6-8 hours or overnight is highly recommended. We need very few ingredients for this recipe which are easily available in your pantry and very basic. It tastes delicious with medium spicy, tangy and flavorful thick gravy.
Serve with paratha, phulka or chapati , some onion and pickle on the side. Or this can be served with plain steamed rice or jeera rice, roasted papad and any salad on the side for some crunch.
If you try this recipe then I'd love to hear about it...!!! Leave a comment in the comment box below.....😍😍
📌📌 Watch the video recipe here 👇👇
https://youtube.com/shorts/JpQhQeYpjDY?feature=share
INGREDIENTS :
1 Cup Kala Chana , soaked overnight
2 tablespoon Oil
1 teaspoon Cumin Seeds
1 teaspoon Mustard Seeds
2 med.size Tomatoes, roughly chopped
5-6 Garlic Cloves
1/2" Ginger
1 teaspoon Red Chilli Powder
2 teaspoon Coriander Powder
1 teaspoon Garam Masala Powder
1/2 teaspoon Amchur Powder
1/2 teaspoon Turmeric Powder
Salt as needed
1 teaspoon Kasoori Methi, roasted and crushed
2-3 slit Green Chillies
Coriander leaves, chopped
METHOD :
STEP 1 - Take chana in a bowl, wash under running water until water turns clear.
Soak in enough water for atleast 6-8 hours or overnight. ( see notes ) Water should be above 2-3 inches while soaking the chana.
STEP 2 - Add soaked chana with some salt and sufficient water in pressure cooker.
STEP 3 - Pressure cook for 1 whistle on high and 3-4 whistles on low flame. Let the pressure release.
STEP 4 - When the pressure releases naturally, open the lid and check if the kala chana is cooked/ done properly. They should be soft when pressed between 2 fingers. ( see notes )
STEP 5 - By the time, make a smooth and fine paste/puree with tomato, ginger and garlic. Keep it aside. ( see notes )
STEP 6 - Mix all the powder spices in a bowl/plate and keep aside.
STEP 7 - Heat oil in kadai and add cumin seeds and mustard seeds. Let them crackle.
STEP 8 - Add the spices in it and cook for just 30 seconds on low flame. Make sure not to burn the spices.
STEP 9 - Add tomato puree, mix well and let it cook for 8-10 minutes on low flame.
STEP 10 - Keep stirring in between to avoid burning.
STEP 11 - You can see oil seperated on the sides.
STEP 12 - Add boiled chana and mix well.
STEP 13 - Then add enough water for desired consistency gravy.
STEP 14 - Check salt and add if needed and cook for another 8-10 minutes. Keep in mind that we have added some salt while pressure cooking the chana.
STEP 15 - Finally add kasoori methi, slit green chillies and chopped coriander leaves. Give it a nice mix and cook for more 1-2 minutes.
STEP 16 - Switch off the flame and your chatpata chana masala is ready to serve.
Serve with paratha, phulka or chapati , some onion and pickle on the side. Or this can be served with plain steamed rice or jeera rice, roasted papad and any salad on the side for some crunch.
NOTES - * Soaking for longer time improves the cook time and also improves the taste and texture, so soaking for 6-8 hours or overnight is highly recommended.
* If they are not cooked well, then pressure cook for more 2 whistles. Mine are done properly so I didn't have to cook for more.
* Using pureed tomato prevents the seperation of water in your curry and you will get a uniform gravy.
* Kala Chana is little heavy to digest so don't forget to add ginger for easy digestion.
* If you don't want to bite into chillies then discard them at the time of serving.
* You can adjust the amount of red chilli powder according to your taste.
* I made thick gravy but you can make it thin or dry according to your liking and taste.
* Amchur adds a nice sour/ tangy taste. Instead you can add lemon juice or little tamarind paste.
