Kala Chana Recipe Card
Kala Chana made with homemade spices and the fragnance of fresh coriander leaves on the top makes it more delicious and attractive. It's a great combination to serve with vegetable pulao .
Equipments
1 Kadai
1 Pan
1 Pressure Cooker
Ingredients
For Soaking
- 1 cup Black Peas (kala chana)-172 grams
- 2.5 cup Water
Other Ingredients
- 2 tablespoon Oil/Ghee
- 1 teaspoon Cumin seeds
- ½ cup Onions (cubed)
- 1.25 cup Tomatoes (diced)
- 1 teaspoon Garlic (chopped)
- 1 teaspoon Ginger (chopped)
- 1 teaspoon Kashmiri red chili powder
- ¼ teaspoon Turmeric powder (ground turmeric)
- 1 teaspoon Coriander powder (ground coriander)
- 1.5 cups Water/as required
- Salt as required
- ½ teaspoon Garam Masala
- 1-2 tablespoons Coriander leaves (optional)
Instructions
- Rinse 1 cup black chickpeas (kala chana) a couple of times in water. Then add 2.5 cups water and soak the kala chana overnight or for 8 to9 hours.2. After the black chickpeas have softened and become tender from the soaking, drain the extra water. Using a strainer, rinse the soaked chickpeas in water for a couple of times and set aside.3. Next take a grinder jar and add tomatoes, onions, ginger, garlic and some chilis into it.4. Make a smooth puree. Be sure the puree should be thick.5. In a separate pan, heat oil or ghee over medium heat.6. Add the prepared puree into it.7. Cook until they become soft and mushy.8. Sauté them on medium-low heat until the oil starts leaving the sides of the onion-tomato masala and the tomatoes begin to soften. You should see the tomatoes becoming mushy and pulpy.9. Add 1/4 teaspoon turmeric powder, 1 teaspoon red chilipowder,1 teaspoon coriander powder, and salt. Mix well and cook for a few minutes until the spices are well incorporated.10. Make sure that cook the masala until it's colour become golden brown. Now your masala is ready for kala chana. Keep aside for afterwards use.Add water & Pressure Cook Kala Chana 11. Add the kala chana together with 1.5 cups water in the pressure cooker.12. Pressure cook kala chana on a medium heat for 10 to 11minutes or 10 to 12 whistles (or more, if needed), until the kala chana are cooked well and softened.13. Now add the prepared masala in boiled chana.Final Step : Prepare Punjabi Tadka 14. Take a pan and pour some oil in it. 15. Now add red kashmiri red chili powder, jeera and fresh coriander leaves. Cook for a while and then add it to black chana.16. When you get the desired consistency, sprinkle ½ teaspoon garam masala. Mix it well.17. Add 1 to 2 tablespoon chopped coriander leaves (optional) to the Punjabi kala chana curry.Your Black Chana is ready to serve.
Video
Notes
- Remember to use fresh chickpeas that are under their shelf period for a flavorsome curry. Chickpeas that are old take more time to cook.
- I recommend to soak black chickpeas overnight or for about 8 hours as the have a tougher skin. Chickpeas that are soaked well enough, cook properly making them easy to digest.
- Change the kala chana curry consistency as per your liking. Add some water for a soupy consistency. To make a thick consistency, include less water. Generally Punjabi kala chana has a medium-thin to thin consistency and is not thick.
Nutrition Facts
Kala Chana Recipe Card
Amount per Serving
Calories
245
% Daily Value*
Fat
10
g
15
%
Saturated Fat
1
g
6
%
Sodium
332
mg
14
%
Potassium
525
mg
15
%
Carbohydrates
32
g
11
%
Sugar
2
g
2
%
Fiber
3
g
13
%
Protein
8
g
16
%
Vitamin A
690
IU
14
%
Vitamin B1
1
mg
67
%
Vitamin B2
1
mg
59
%
Vitamin B3
2
mg
10
%
Vitamin B6
1
mg
50
%
Vitamin C
10
mg
12
%
Vitamin E
3
mg
20
%
Vitamin K
5
µg
5
%
Calcium
111
mg
11
%
Vitamin B9 (Folate)
93
µg
23
%
Iron
3
mg
17
%
Magnesium
75
mg
19
%
Phosphorus
160
mg
16
%
Zinc
2
mg
13
%
* Percent Daily Values are based on a 2000 calorie diet.
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