north_indianEasyveganvegetariangluten freedairy free
Dry Kala Chana
RATING
0.0/5
TASTE SCORE
8/10
A wholesome and flavorful North Indian dish made with black chickpeas, simmered in a spiced onion-tomato masala. This protein-packed, semi-dry curry is perfect for a nutritious office lunch or a light meal.
SERVINGS
4
INGREDIENTS
For 4 servings
NUTRITION · PER SERVING
66
66
CALORIES · 1 SERVING
Protein1g · 6%
Carbs7g · 42%
Fat4g · 55%
Fiber2g
Sugar3g
Saturated fat0g
Cholesterol0mg
Sodium233mg
Potassium246mg
Phosphorus35mg
METHOD · 5 STEPS
Soak and cook the chickpeas
- Rinse the kala chana thoroughly and soak in plenty of water overnight or for at least 8 hours.
- Drain the soaking water. Add the chana to a pressure cooker with 3 cups of fresh water and 1/2 tsp of salt.
- Pressure cook on high heat for 4-5 whistles, then lower the heat and simmer for 10 minutes.
- Let the pressure release naturally. The chana should be soft but hold its shape. Drain and set aside.
TIPIf you forget to soak, you can quick-soak by boiling the chana in water for 10 minutes, then letting it sit covered for 1 hour.Prepare the masala base
- Heat mustard oil in a kadai or pan over medium heat until it's slightly smoking to remove its pungency.
- Reduce heat, add cumin seeds, and let them splutter.
- Add the finely chopped onion and sauté until it turns soft and translucent, about 3-4 minutes.
- Add the ginger-garlic paste and cook for another minute until the raw smell disappears.
Cook the tomatoes and spices
- Add the chopped tomatoes and the remaining 1/4 tsp of salt. Cook until the tomatoes are soft and mushy.
- Add the turmeric powder, coriander powder, and red chili powder. Stir well and cook for 2-3 minutes.
- Continue to cook the masala until you see oil separating from the sides.
TIPMashing the tomatoes with the back of your spatula helps them break down faster and create a smoother base.Combine and finish the dish
- Add the cooked and drained kala chana to the pan.
- Mix everything well, ensuring the chickpeas are coated with the masala.
- If the mixture looks too dry, add a splash of the water the chana was boiled in. Cover and cook on low heat for 5-7 minutes to allow the flavors to meld.
- Turn off the heat. Stir in the garam masala and dry mango powder.
Garnish and serve
Garnish with fresh chopped coriander leaves. Serve hot as a standalone snack or with roti or rice.
PRO TIPS
What to keep in mind.
5 tips from the recipe — small details that make a real difference to the final dish.
- 1For a tangier flavor, add a squeeze of fresh lemon juice just before serving.
- 2To make this a gravy dish, add 1-2 cups of the water the chickpeas were boiled in and simmer for longer.
- 3Ensure the chickpeas are cooked until very soft for the best texture, especially for a dry preparation.
- 4This dish tastes even better the next day as the flavors have more time to develop. It's excellent for meal prep.
- 5Do not discard the water used for boiling the chickpeas; it is nutritious and can be used for making the gravy or kneading dough.
QUESTIONS?
Frequently asked questions
Yes, Dry Kala Chana is very healthy. It's an excellent source of plant-based protein, dietary fiber, and essential minerals like iron and manganese. It's low in fat and helps in managing blood sugar levels.
PAIRS WELL WITH
Complete meals featuring this recipe
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P 2gC 21gF 6g
Dosa with Sambar with Coconut Chutney with Boiled Eggs with Filter Coffee (75% por (75% portion) (75% portion) (75% portion) (75% portion)
P 22gC 108gF 12g
Lemon Rice with Dry Chana with Papad with Apple (75% p (75% portion) (75% portion) (75% portion) (75% portion)
P 20gC 95gF 17g



