A hearty and savory curry made from black chickpeas, simmered in a spiced tomato-onion gravy. This rustic dish from Eastern India is perfect with rice or puffed rice (murmura) for a wholesome meal.
Soft, unleavened whole wheat flatbread, a daily staple in Indian households. Perfect for scooping up curries and dals, this simple, wholesome bread is puffed up on an open flame for that classic, airy texture.
Protein-packed & fiber-rich Kala Chana Ghugni with soft Roti – a perfectly spiced, soul-satisfying meal!
This bihari dish is perfect for lunch. With 514 calories and 18.560000000000002g of protein per serving, it's a high-fiber option for your meal plan.
14gfat
1 tsp Red Chili Powder (Adjust to taste)
1.5 tsp Coriander Powder
1 tsp Cumin Powder
0.75 tsp Garam Masala
1.5 tsp Salt (Divided, adjust to taste)
4 cup Water (Approx. 3 cups for cooking chana, 1 for gravy)
3 tbsp Coriander Leaves (Freshly chopped, for garnish)
1 tbsp Lemon Juice (Freshly squeezed)
Instructions
1
Soak the Chickpeas
Rinse the kala chana thoroughly under running water.
Place them in a large bowl and cover with ample water, at least 3-4 inches above the chickpeas.
Let them soak for at least 8 hours or overnight. They will double in size. Drain the soaking water and rinse again.
2
Pressure Cook the Chickpeas
Transfer the soaked and drained chana to a pressure cooker.
Add 3 cups of fresh water and 0.5 tsp of salt.
Secure the lid and cook on medium-high heat for 6-7 whistles, or for about 15-20 minutes, until the chana are soft and tender but not mushy.
Allow the pressure to release naturally. Do not discard the cooking water.
3
Prepare the Masala Base
Heat oil in a heavy-bottomed pan or kadai over medium heat.
Add the cumin seeds, bay leaf, and hing. Let them sizzle and become fragrant for about 30 seconds.
Add the finely chopped onions and sauté for 6-8 minutes until they turn soft and golden brown.
Stir in the ginger-garlic paste and slit green chilies. Cook for another minute until the raw aroma disappears.
4
Cook Tomatoes and Spices
Add the tomato puree to the pan. Cook for 5-7 minutes, stirring occasionally, until the mixture thickens and oil begins to separate from the sides.
Lower the heat and add the turmeric powder, red chili powder, coriander powder, cumin powder, and the remaining 1 tsp of salt.
Stir well and cook the spices for 1-2 minutes. Add a splash of water if the masala starts to stick to the pan.
5
Combine and Simmer
Pour the cooked kala chana along with all of its cooking water into the masala.
Mix everything thoroughly. Using the back of a ladle, gently mash a few chickpeas against the side of the pan to help thicken the gravy naturally.
Add up to 1 cup of additional hot water if you prefer a thinner consistency.
Bring the curry to a boil, then reduce the heat to low, cover the pan, and let it simmer for 10-12 minutes for the flavors to meld beautifully.
6
Garnish and Serve
Turn off the heat. Stir in the garam masala and fresh lemon juice.
Garnish generously with chopped coriander leaves.
Let it rest for 5 minutes before serving. Serve hot with puffed rice (murmura), roti, or steamed rice.
213cal
8gprotein
44gcarbs
2gfat
Ingredients
2 cup atta (Use a fine-milled whole wheat flour for best results.)
1 cup lukewarm water (Adjust quantity as needed; dough should be soft and pliable.)
1 tsp ghee (For the dough, plus extra for brushing (optional).)
Instructions
1
Prepare the dough
In a large mixing bowl, combine the atta and 1 tsp of ghee.
Gradually add lukewarm water, a little at a time, mixing with your fingers to form a shaggy dough.
Knead the dough on a clean surface for 8-10 minutes, using the heel of your palm to push and fold until it is smooth, soft, and pliable, but not sticky.
Cover the dough with a damp cloth or a lid and let it rest for at least 20-30 minutes. This step is crucial for relaxing the gluten and ensuring soft rotis.
2
Divide and roll the rotis
After resting, knead the dough for another minute.
Divide the dough into 8 equal-sized portions and roll each into a smooth, crack-free ball.
Take one dough ball, flatten it, and dip it in dry atta for dusting.
On a rolling board, use a rolling pin to roll it into an even circle about 6-7 inches in diameter. Ensure the edges are as thin as the center for proper puffing.
3
Cook the roti
Heat a flat griddle (tawa) over medium-high heat. It's ready when a pinch of flour sprinkled on it sizzles and turns brown in seconds.
Place the rolled roti on the hot tawa. Cook for about 20-30 seconds, until you see small bubbles appear on the surface.
Using tongs, flip the roti. Cook the second side for about 45-60 seconds, until light brown spots appear.
4
Puff the roti
Using tongs, carefully remove the roti from the tawa and place it directly over a medium-high open flame. It should puff up into a ball almost instantly. Flip it once and remove immediately to avoid burning.
Alternatively, if you don't have a gas stove, flip the roti back onto the tawa and gently press the edges with a folded kitchen towel. This traps steam and helps the roti puff up.
Once puffed, immediately remove the roti from the heat.
5
Finish and serve
Brush one side with ghee, if desired, for extra flavor and softness.
Place the finished roti in a casserole dish or a container lined with a clean kitchen towel to keep them soft and warm.
Repeat the process for all remaining dough balls. Serve hot with your favorite dal, curry, or sabzi.
