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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.
For 4 servings
Soak the Chickpeas
Pressure Cook the Chickpeas
Prepare the Curry Base (Tadka)
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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.
This north_indian recipe takes 60 minutes to prepare and yields 4 servings. At 300.25 calories per serving with 10.67g of protein, it's a beginner-friendly recipe perfect for lunch or dinner.
Cook the Masala
Combine and Simmer
Finish and Garnish
For a richer, creamier gravy, stir in 2-3 tablespoons of full-fat coconut milk or a paste made from 10-12 soaked cashews at the end of cooking.
Add 1 teaspoon of Chana Masala powder along with the other dry spices for a more robust, restaurant-style flavor.
For a 'satvik' version, omit the onions and garlic. Increase the amount of tomato puree and ginger, and use a bit more hing to compensate for flavor.
Use the 'Sauté' mode to prepare the masala base. Add the soaked chickpeas and water, then pressure cook on 'High' for 20-25 minutes. Allow for a natural pressure release.
Kala chana is a protein powerhouse, essential for muscle repair, cell generation, and overall body strength, making it an excellent choice for vegetarians and vegans.
The high fiber content aids in digestion, prevents constipation, and promotes a feeling of fullness, which can help with weight management.
These chickpeas are rich in iron, which is crucial for forming hemoglobin and preventing anemia, thereby boosting energy levels and reducing fatigue.
The combination of complex carbohydrates and fiber in kala chana leads to slow digestion and a steady release of glucose, helping to manage blood sugar levels effectively.
One serving of this Kala Chana Curry (approximately 1 cup or 250g) contains around 290-320 calories, making it a nutritious and moderately caloric main dish.
Yes, it is very healthy. Kala chana is an excellent source of plant-based protein, dietary fiber, iron, and complex carbohydrates. It's low in fat, supports digestive health, and helps in managing blood sugar levels.
Absolutely. You can cook the soaked chickpeas in a large, heavy-bottomed pot. It will take significantly longer, about 1.5 to 2 hours, for them to become tender. Ensure you have enough water to keep them submerged.
This can happen if the chickpeas are old or if you didn't soak them long enough. Adding salt at the beginning of cooking can also sometimes prevent them from softening. If they are still hard, simply pressure cook them for another 10-15 minutes.
Leftover Kala Chana Curry can be stored in an airtight container in the refrigerator for up to 3-4 days. The flavors often deepen and taste even better the next day. Reheat thoroughly before serving.
Yes, you can use canned black chickpeas to save time. Be sure to rinse them well to remove excess sodium. Since they are already cooked, you can add them directly to the prepared masala and simmer for just 10-15 minutes to absorb the flavors.