A hearty and nutritious North Indian curry made with black chickpeas simmered in a robust, tangy tomato-onion gravy. Perfect with hot rotis or steamed rice for a wholesome meal.
Prep20 min
Cook50 min
Soak480 min
Servings4
Serving size: 1 cup
300cal
11gprotein
38gcarbs
Ingredients
1 cup Kala Chana (Rinsed and soaked overnight for at least 8 hours)
3 tbsp Vegetable Oil
1 tsp Cumin Seeds
0.25 tsp Asafoetida (Also known as Hing)
2 medium Onion (Finely chopped)
1.5 tbsp Ginger Garlic Paste (Use fresh for best flavor)
Perfectly fluffy, long-grained basmati rice with a delicate aroma. This simple, foolproof recipe gives you separate, non-sticky grains every time, making it the perfect base for any curry or dal.
Protein-packed Kala Chana Masala with steamed rice - soul-satisfying and iron-boosting!
This punjabi dish is perfect for lunch. With 561.79 calories and 15.44g of protein per serving, it's a low-fat, high-fiber option for your meal plan.
13gfat
1 tsp Red Chilli Powder (Adjust to your spice preference)
1.5 tsp Coriander Powder
0.5 tsp Cumin Powder (Roasted cumin powder adds more flavor)
0.75 tsp Garam Masala
0.5 tsp Dry Mango Powder (Also known as Amchur)
1.25 tsp Salt (Divided, or to taste)
4 cup Water (Divided; 3 cups for cooking chana, 1 cup for gravy if needed)
3 tbsp Coriander Leaves (Freshly chopped, for garnish)
Instructions
1
Pressure Cook the Chickpeas
Drain the soaked kala chana and rinse them thoroughly under running water.
Transfer the chana to a pressure cooker. Add 3 cups of fresh water and 0.5 tsp of salt.
Secure the lid and pressure cook on medium-high heat for 6-7 whistles, or for about 20-25 minutes, until the chana are tender but not mushy.
Allow the pressure to release naturally. Once safe, open the cooker. Do not discard the cooking water, as it will be used for the gravy.
2
Prepare the Masala Base
Heat oil in a heavy-bottomed pan or kadai over medium heat.
Add the cumin seeds and let them sizzle and become fragrant. Add the asafoetida and stir for a few seconds.
Add the finely chopped onions and sauté for 8-10 minutes, stirring occasionally, until they turn golden brown. This step is key to a deep-flavored gravy.
Add the ginger-garlic paste and slit green chillies. Sauté for another 1-2 minutes until the raw smell disappears.
3
Cook the Tomato and Spices
Add the tomato puree to the pan. Cook for 6-8 minutes, stirring frequently, until the mixture thickens and you see oil separating from the sides of the masala.
Reduce the heat to low. Add the turmeric powder, red chilli powder, coriander powder, and cumin powder.
Stir continuously and cook the spices for about 1 minute. If the masala starts to stick, add a tablespoon of water.
4
Combine and Simmer
Pour the cooked kala chana along with all of its cooking water into the pan with the masala. Add the remaining 0.75 tsp of salt and mix well.
Bring the curry to a gentle boil. If the gravy seems too thick, add up to 1 cup of hot water to achieve your desired consistency.
Reduce the heat to low, cover the pan, and let the curry simmer for 12-15 minutes. This allows the chickpeas to absorb the flavors of the masala.
For a thicker gravy, gently mash a few chickpeas against the side of the pan with the back of a spoon.
5
Finish and Garnish
Stir in the garam masala and dry mango powder (amchur). Mix well and cook for another 2 minutes.
Turn off the heat. Taste and adjust the salt or amchur if needed.
Garnish with freshly chopped coriander leaves. Let the curry rest for 10 minutes before serving for the flavors to deepen.
Serve hot with steamed rice, jeera rice, roti, or naan.
Servings
4
Serving size: 1 cup
262cal
5gprotein
55gcarbs
1gfat
Ingredients
1.5 cup Basmati Rice (Use good quality, aged basmati rice for best results)
2.25 cup Water (For the absorption cooking method)
0.75 tsp Salt (Adjust to taste)
1 tsp Ghee (Optional, for flavor and to prevent sticking)
Instructions
1
Rinse and Soak the Rice (35 minutes)
Place the basmati rice in a large bowl. Add cold water and gently swirl the rice with your fingers. Drain the cloudy water. Repeat this process 3-4 times until the water runs mostly clear. This removes excess starch and prevents stickiness.
Cover the rinsed rice with fresh water and let it soak for 30 minutes. Soaking allows the grains to absorb water, ensuring they cook evenly and elongate beautifully.
After 30 minutes, drain the rice completely using a fine-mesh sieve and set aside.
2
Cook the Rice (15 minutes)
In a medium, heavy-bottomed saucepan with a tight-fitting lid, combine the drained rice, 2.25 cups of fresh water, salt, and ghee (if using).
Bring the mixture to a rolling boil over medium-high heat, uncovered.
As soon as it boils, give it one gentle stir, then immediately reduce the heat to the lowest possible setting. Cover the saucepan tightly with the lid.
Let the rice simmer for 12-15 minutes, or until all the water has been absorbed. Do not lift the lid during this time to prevent steam from escaping.
3
Rest and Fluff (10 minutes)
Turn off the heat but leave the saucepan on the stove, still covered. Let the rice rest and steam for 10 minutes. This step is crucial for finishing the cooking process and achieving a perfect texture.
After resting, remove the lid. Use a fork to gently fluff the rice, separating the long, delicate grains.
Serve hot as a perfect accompaniment to curries, dals, or grilled dishes.
