Cook with Anjali

Dry Kala Chana (Black Chickpeas)

Boiled black chickpeas are simmered in healthy onion thick gravy. The black chickpeas curry has very comforting taste and are very high in protein and provides a nutritional meal. It has a low glycemic index and is a good protein option for people with Diabetes. Kala Chana is a variation of the commonly found chickpea but it is dark brown in color and smaller in size. It is also known as Bengal gram.

Preparation time – overnight or 5 to 6 hours

Cooking time – 20 – 25 minutes

Types of cooking – Easy

Ingredients – 

  • Red Chana  – 1 1/2 cup
  • Onion – 1 medium chopped
  • Ginger – Garlic Paste  – 1 tbsp
  • Green chili – 2-3
  • Cumin seeds – 1/2 tbsp
  • Black salt – 1/2 tsp
  • Turmeric Powder – 1/4 tsp
  • Black Pepper – 1/4 tsp
  • Coriander Powder – 1/2 tbsp
  • Cumin Powder – 1/2 tsp
  • Roasted Cumin Powder – 1/2 tsp
  • Red chili Powder – 1 tsp
  • Dry mango Powder – 1 tsp
  • Kitchen King Masala – 1 tsp
  • Kasoori  methi – 1 tbsp
  • Salt – as per taste
  • For Garnish
  • Ghee, Lemon juice, and Coriander leaf

Soaking & Preparation – 

Rinse Black Chickpeas in water then soak in sufficient water overnight or minimum 5 – 6 hours. If you don’t have much time just soak black chickpeas in hot water  for 1 hours

Method of Cooking – 

  • In a Pressure cooker add soaked Black chickpeas with a 1&1/2 cup of water and some salt. Cover the lid and cook it on high flame till the pressure builds up
  • When the when the pressure is build up and after 1 whistle, turn the flame to mediums and cook for another 4 to 5 whistle on low-medium heat
  • In a pan or wok heat some oil, once the oil is hot add cumin seed – let it crackle, add chopped onion, green chilis, and ginger garlic paste in the oil.
  • Saute for 1 to 2 minutes.

  • Now add all the dry spices and cook for 4 to 5 minutes or till the fats separate
  • Add cooked black chickpeas to this bhuna masala, cook it covered for 3 to 4 minutes.
  • Add water if needed to cook the channa if they are still hard.
  • Once chana is cooked make sure you dry out the water

  • Switch off the flame and let It cool and garnish with lemon juice and coriander leaves before serving.
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As a home that loves to eat, we hold food, and the people who prepare it, close to our hearts. I was drawn to food from the time I could reach the kitchen counter and was tutored by my mother. The love for food of my family motivated me and challenged me to become a cook. I always wanted to keep their love for food going on and hence it was a daunting task to try and create something different and unique and yet healthy food on a day to day basis. This pushed me to reinvent the wheel and try different flavors and combination just to produce a new yet unique dish every time. .

I have been trained and have had sessions with India’s leading chefs. Have participated in various food fest in India and London and have won huge appreciation from people. The journey which started from a home is now a passion and keeps growing on a day to day basis.

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