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A hearty and nutritious North Indian curry made with black chickpeas simmered in a spiced onion-tomato gravy. This protein-packed dish is perfect with hot rotis or rice for a wholesome meal.
For 4 servings
Preparation: Rinse the kala chana thoroughly and soak them in 4-5 cups of water overnight, or for at least 8 hours. After soaking, drain the water and rinse the chana again.
Pressure Cook Chana: In a pressure cooker, add the soaked chana, 3 cups of fresh water, and 1/2 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 soft and tender. Let the pressure release naturally. Do not discard the cooking water.
Sauté Aromatics: Heat ghee or oil in a kadai or heavy-bottomed pan over medium heat. Add the cumin seeds and let them splutter for about 30 seconds. Add the asafoetida, followed by the finely chopped onions. Sauté for 8-10 minutes, stirring occasionally, until the onions are soft and golden brown.
Build the Masala Base: Add the ginger-garlic paste and slit green chilies to the pan. Cook for 1-2 minutes until the raw aroma disappears. Then, add the tomato puree and cook for 6-8 minutes, stirring frequently, until the mixture thickens and you see oil separating from the sides of the masala.
Add Spices: Reduce the heat to low. Add the turmeric powder, Kashmiri red chili powder, coriander powder, and cumin powder. Stir continuously for 30-45 seconds until the spices are fragrant. Be careful not to burn them.
Combine and Simmer: Pour the cooked kala chana along with all its cooking water into the pan with the masala. Add the remaining 1 tsp of salt (or to taste). Mix everything well. Bring the curry to a boil, then reduce the heat to low. Cover the pan and let it simmer for 10-15 minutes for the flavors to meld together. For a thicker gravy, use the back of your spoon to mash a few chickpeas against the side of the pan.
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A hearty and nutritious North Indian curry made with black chickpeas simmered in a spiced onion-tomato gravy. This protein-packed dish is perfect with hot rotis or rice for a wholesome meal.
This north_indian recipe takes 65 minutes to prepare and yields 4 servings. At 294.16 calories per serving with 10.67g of protein, it's a moderately challenging recipe perfect for lunch or dinner.
Finishing Touches: Turn off the heat. Stir in the garam masala and amchur powder. Garnish with freshly chopped coriander leaves. Let the sabzi rest for 5 minutes before serving hot with roti, paratha, or steamed rice.
Add 1 tablespoon of Chana Masala powder along with the other spices for a more robust, street-style flavor.
Add 1 medium potato, peeled and cubed, to the pressure cooker along with the chana for a more filling curry.
For a richer, milder gravy, stir in 2 tablespoons of heavy cream or cashew paste at the very end, after turning off the heat.
For a Satvik version, skip the onions and garlic. Increase the amount of tomato puree and ginger, and use asafoetida to build the flavor base.
Kala chana is a fantastic source of protein, essential for muscle repair, growth, and overall body function. It's an excellent choice for vegetarians and vegans.
The high fiber content aids in digestion, prevents constipation, and promotes a healthy gut. It also helps in providing a feeling of fullness, which can aid in weight management.
Black chickpeas are rich in antioxidants, fiber, and potassium, which help in managing blood pressure and reducing bad cholesterol levels, thus supporting cardiovascular health.
This dish is a good source of iron, which is crucial for forming hemoglobin and preventing anemia. It helps combat fatigue and boosts energy levels.
Yes, it is very healthy. Black chickpeas are an excellent source of plant-based protein, dietary fiber, iron, and manganese. This dish is low in fat, helps in managing blood sugar, and promotes digestive health.
One serving (approximately 1 cup or 320g) of Kala Chana Sabzi contains around 330-380 calories, depending on the amount of oil or ghee used.
Absolutely. You can boil the soaked chickpeas in a large pot on the stovetop. It will take significantly longer, about 1.5 to 2 hours, for them to become tender. Ensure you add enough water to keep them submerged.
This can happen for a few reasons: insufficient soaking time, using old or expired chickpeas, or not pressure cooking for long enough. Hard water can also sometimes slow down the cooking process.
Store leftover Kala Chana Sabzi in an airtight container in the refrigerator for up to 3-4 days. The flavors often improve overnight. Reheat thoroughly before serving.
This recipe is naturally gluten-free. To make it vegan, simply substitute the ghee with a plant-based oil like vegetable, canola, or sunflower oil.