Hearty and wholesome black chickpeas simmered in a fragrant onion-tomato gravy. This rustic North Indian curry is packed with protein and flavor, making it a perfect comforting meal with rice or roti.
A simple yet incredibly aromatic rice dish, where fluffy basmati grains are tempered with cumin seeds. This restaurant favorite is the perfect side for any Indian curry and comes together in minutes.
Protein-packed kala chana curry with aromatic jeera rice – a fiber-rich meal that warms the soul.
This north_indian dish is perfect for dinner. With 627.24 calories and 16.11g of protein per serving, it's a high-fiber option for your meal plan.
14gfat
1 tsp Red Chili Powder (Adjust to your spice preference)
1.5 tsp Coriander Powder
1 tsp Cumin Powder
1.25 tsp Salt (Divided, or to taste)
0.75 tsp Garam Masala
0.5 tsp Amchur Powder (Optional, for a tangy flavor)
3 tbsp Coriander Leaves (Freshly chopped, for garnish)
Instructions
1
Soak the Chickpeas
Rinse the kala chana (black chickpeas) thoroughly under cold running water.
Place them in a large bowl and cover with 4 cups of water. Let them soak overnight, or for at least 8-10 hours.
2
Pressure Cook the Chickpeas
Drain the soaking water and transfer the chickpeas to a pressure cooker.
Add 3 cups of fresh water and 1/2 teaspoon of salt.
Secure the lid and pressure cook on high heat for 6-7 whistles. Then, reduce the heat to low and cook for an additional 10-12 minutes.
Turn off the heat and allow the pressure to release naturally. Check if the chickpeas are soft and tender; if not, cook for a few more whistles. Do not discard the cooking water.
3
Prepare the Curry Base (Tadka)
Heat oil in a heavy-bottomed pan or kadai over medium heat.
Add the cumin seeds and let them sizzle and become fragrant, about 30 seconds.
Add the hing (asafoetida), followed immediately by the finely chopped onions.
Sauté the onions for 8-10 minutes, stirring occasionally, until they are deeply golden brown. This step is crucial for the flavor of the curry.
Add the ginger-garlic paste and slit green chilies. Sauté for another minute until the raw aroma disappears.
4
Cook the Masala
Add the tomato puree to the pan. Cook for 7-8 minutes, stirring frequently, until the mixture thickens and oil begins to separate from the sides.
Lower the heat and add the spice powders: turmeric, red chili, coriander, and cumin powder, along with the remaining 3/4 teaspoon of salt.
Stir continuously for 1-2 minutes until the spices are aromatic and well-cooked.
5
Combine and Simmer
Pour the cooked kala chana along with all of its cooking water into the masala.
Stir well to combine. Using the back of a ladle, gently mash a few chickpeas against the side of the pan. This will help thicken the gravy naturally.
Bring the curry to a boil, then reduce the heat to low. Cover the pan and let it simmer for 10-15 minutes, allowing the chickpeas to absorb the flavors of the gravy.
Check the consistency; if it's too thick, add a splash of hot water.
6
Finish and Garnish
Stir in the garam masala and optional amchur powder for a final burst of flavor and tang.
Mix well and cook for one more minute.
Turn off the heat and garnish generously with fresh chopped coriander leaves.
Let the curry rest for 5-10 minutes before serving. This allows the flavors to meld beautifully. Serve hot with steamed rice, jeera rice, or roti.
4
Serving size: 1 cup
321cal
5gprotein
57gcarbs
7gfat
Ingredients
1.5 cup Basmati Rice (Long-grain is preferred)
3 cup Water (For cooking the rice)
2 tbsp Ghee (Can be substituted with a neutral oil)
1.5 tsp Cumin Seeds (Also known as Jeera)
1 Bay Leaf (Medium-sized)
1 inch Cinnamon Stick
3 Cloves
2 Green Cardamom Pods (Lightly crushed to release flavor)
1 tsp Salt (Adjust to taste)
2 tbsp Coriander Leaves (Finely chopped, for garnish)
Instructions
1
Prepare the Rice
Place the basmati rice in a fine-mesh sieve and rinse under cold running water until the water runs clear. This removes excess starch and prevents stickiness.
Transfer the rinsed rice to a bowl and cover with fresh water. Let it soak for 20-30 minutes.
After soaking, drain the rice completely using the sieve and set it aside.
2
Temper the Spices (Tadka)
Heat ghee in a medium-sized pot or a deep pan with a tight-fitting lid over medium heat.
Once the ghee is hot, add the cumin seeds. Allow them to sizzle and become fragrant, which should take about 30-45 seconds. Do not let them burn.
Add the bay leaf, cinnamon stick, cloves, and lightly crushed green cardamom pods. Sauté for another 30 seconds until the spices release their aroma.
3
Sauté and Cook the Rice
Add the drained rice to the pot with the tempered spices. Gently sauté for 1-2 minutes, stirring carefully to coat each grain with ghee without breaking them.
Pour in 3 cups of water and add the salt. Give it one gentle stir to combine everything.
Increase the heat to high and bring the water to a rolling boil.
Once boiling, immediately reduce the heat to the lowest setting. Cover the pot with the lid and let it simmer for 10-12 minutes, or until all the water has been absorbed.
Turn off the heat and let the rice rest, covered and undisturbed, for at least 5-10 minutes. This step is crucial for fluffy rice.
4
Garnish and Serve
After the resting period, open the lid. Use a fork to gently fluff the rice grains.
Garnish with freshly chopped coriander leaves.
Serve hot as a side dish with your favorite dal, curry, or raita.
