Are you an adult who is a vegetarian? If so then out of all the other problems in your life one that would have been recently added to your list would be – Add more Protein to your diet. Being Vegetarian may not have to be all that different. Don’t worry if you are vegetarian and one of the nutritionist calls out to you to have more Protein in your diet to stay young and healthy for long. We are here to help you and today we will cover a recipe which is not just rich in Protein but is equally rich in Iron and dietary fibers. The Kala Chana Recipe or as you may often call it the Black Chickpeas recipe is there to save your day.
Kala Chana or Black chickpeas are very good source of Protein, Iron and dietary fiber. While Protein helps in growth and maintenance of your body, Iron helps reduce fatigue and dietary fiber you may already know it – helps keep up your metabolism. If you want to build and tone your body or want to loose weight then you surely would want to include Kala Chana to your diet. Kala Chana curry is more for regular users who want to maintain themselves however if you are seriously into reducing weight and body building then we recommend checking our other recipe Kala Chana Chaat to learn more.
Kala Chana masala curry is a very heavy dish and hence it is recommended not to eat it as a dinner. It is best served with Jeera Rice, Steamed rice or plain Paratha. Refer our recipe card for more details on how to make Kala Chana Recipe at home.
Making Kala Chana at home
In this section we will describe different steps which you would need to take while preparing Kala Chana Masala. At different milestones we have included pictures so you can refer them and check if you are right on track.
Prerequisite to make Kala Chana at home
Like Kidney Beans also known as Rajma, Kala Chana seeds are very hard and takes lot of time to cook. The seeds are so hard that if you directly add them without soaking then even after 6 whistles the seeds may not be soft enough to eat. Due to this, it is advised that Kala Chana or Black chickpeas are soaked well in advance.
Soak Kala Chana such that all seeds are submerged completely under water. After soaking Kala Chana for long hours the size of the seeds will grow double.
Making Kala Chana
Soak Black Chickpeas or Kala Chana in 5 cups of water for 5 – 6 hrs or overnight before you start preparing the dish.
Drain excess water and take soaked Kala Chana in a pressure cooker. Add 4 cups of water and add 1/2 tsp Salt to it. Take 2 whistles on high and 3 whistles on low flame. Once, it is done turn off the gas and let the pressure gradually release itself. Remember, Kala Chana takes longer to cook so add sufficient water.
Meanwhile, finely chop onions, tomatoes and green chillies. Also, grate ginger and garlic to create a paste.
Once, the boiled Kala Chana is ready you can start preparing gravy in a deep pot. Add Vegetable oil in the pot and add Asafetida, Bay leaves, Cumin seeds, Whole Red Chili, Crushed Star Aniseed, Black Cardamom, Crushed Black Pepper and cloves. Once the Cumin seeds turn brown add onions. Keep stirring the mixture using a Spatula until the onions turn golden brown in color.
Now add chopped tomatoes, green chilies and garlic-ginger paste to it. Also, add Turmeric, Red Chili powder, Salt, Coriander powder, Cinnamon powder and Garam Masala. Keep stirring the paste as you add these ingredients. Add little water in case the paste becomes too dry and starts to stick. Don’t add too much water or else the spices will not cook properly.
Keep stirring the gravy for another minute or two and add boiled Kala Chana along with water used to boil it. Now let Kala Chana curry cook for 10 mins in medium flame and add some water if required.
You are ready to serve Kala Chana with steamed Basmati Rice after garnishing it with some Coriander leaves.
If you would like to enhance the flavour add a tsp of Clarified Butter while serving.
Chef Recommendation for Kala Chana Masala
- Kala Chana or Black Chickpeas are very hard and need to be soaked properly. It is better to add sufficient water so that it gets cooked properly. Experiment with the quantity of water to get the right balance.
- It is good to use the water used for boiling to prepare the Kala Chana Masala Curry or Black Chickpeas Masala curry.
- If you want to make thick gravy, add one potato while preparing and mash it once it becomes soft.
Discover more Recipes
And that is not all folks! Shall we take this opportunity to invite you to discover more tasty and yummy recipes in our food wonderland.
- Check more such tasty main course recipes in our Recipes section.
- How about trying these similar recipes –
- Did you check our Dessert section for some sweet delicacies.
Kala Chana Recipe
Ingredients
Main Ingredients for Kala Chana Curry
- 100 g Black Chickpeas Kala Chana
- 1 medium size Onion Pyaz / Pyaaz
- 1 medium size tomatoes Tamatar
- 3 Garlic pieces Lahsun
- 1 inch ginger piece Adarak
- 10 g Green Chillies Hari Mirch
- 2 Whole Red Chillies Khadi Mirch
- 1.5 tsp Salt As per taste (Namak)
- 1/2 tsp Cumin Seeds Jeera
- 1.5 tsp Red Chillies powder Lal Mirch Powder
- 1.5 tsp Turmeric powder Haldi Powder
- 1 tsp Coriander powder Dhaniya powder
- 1 tsp Garam Masala
- Pinch of Asafoetida Hing
- 2 tbsp Vegetable oil
Optional Ingredients for Kala Chana Curry
- 1/4 tsp Crushed Aniseed Chakra Phool
- 1/2 Crushed Black Cardamom Badi Elaichi
- 1/8 tsp Cinnamon powder Dal Cheeni
- 1/8 tsp Crushed Black Pepper Kali Mirch
- 1 Cloves Laung
- 2 Bay leaves Tej Patta
Garnishing
- Few Coriander leaves for garnishing
Instructions
Preparation Steps to make Kala Chana Curry
- Soak Black Chickpeas or Kala Chana in 5 cups of water for 5 – 6 hrs or overnight before you start preparing the dish.100 g Black Chickpeas
- Drain excess water and take soaked Kala Chana in a pressure cooker. Add 4 cups of water and add 1/2 tsp Salt to it. Take 2 whistles on high and 3 whistles on low flame. Once, it is done turn off the gas and let the pressure gradually release itself. Remember, Kala Chana takes longer to cook so add sufficient water.100 g Black Chickpeas
- Meanwhile, finely chop onions, tomatoes and green chillies. Also, grate ginger and garlic to create a paste.1 medium size Onion, 1 medium size tomatoes, 1 inch ginger piece, 10 g Green Chillies, 3 Garlic pieces
How to make Kala Chana Curry
- Once, the boiled Kala Chana is ready you can start preparing gravy in a deep pot. Add Vegetable oil in the pot and add Asafetida, Bay leaves, Cumin seeds, Whole Red Chili, Crushed Star Aniseed, Black Cardamom, Crushed Black Pepper and cloves.2 Whole Red Chillies, 1/2 tsp Cumin Seeds, Pinch of Asafoetida, 2 tbsp Vegetable oil, 1/4 tsp Crushed Aniseed, 1/2 Crushed Black Cardamom, 1 Cloves Laung, 2 Bay leaves, 1/8 tsp Crushed Black Pepper
- Once the Cumin seeds turn brown add onions. Keep stirring the mixture using a Spatula until the onions turn golden brown in color.1 medium size Onion
- Now add chopped tomatoes, green chilies and garlic-ginger paste to it. Also, add Turmeric, Red Chili powder, Salt, Coriander powder, Cinnamon powder and Garam Masala.1 medium size tomatoes, 3 Garlic pieces, 1 inch ginger piece, 10 g Green Chillies, 1.5 tsp Salt, 1.5 tsp Red Chillies powder, 1.5 tsp Turmeric powder, 1 tsp Coriander powder, 1/8 tsp Cinnamon powder, 1 tsp Garam Masala
- Keep stirring the paste as you add these ingredients. Add little water in case the paste becomes too dry and starts to stick. Don’t add too much water or else the spices will not cook properly.
- Keep stirring the gravy for another minute or two and add boiled Kala Chana along with water used to boil it. Now let Kala Chana curry cook for 10 mins in medium flame and add some water if required.100 g Black Chickpeas
- You are ready to serve Kala Chana with steamed Basmati Rice after garnishing it with some Coriander leaves.
- If you would like to enhance the flavor add Few Coriander leaves and a tsp of Clarified Butter while serving.Few Coriander leaves
Notes
- Kala Chana or Black Chickpeas are very hard and need to be soaked properly. It is better to add sufficient water so that it gets cooked properly. Experiment with the quantity of water to get the right balance.
- It is good to use the water used for boiling to prepare the Kala Chana Curry or Black Chickpeas curry.
- If you want to make thick gravy, add one potato while preparing and mash it once it becomes soft.
