kala chana curry |

Kala Chana Masala Curry Kala Chana Masala Curry is a good source of vegetarian protein. Here is how to make Kala Chana Curry. Kala Chana is also known as Bengal Gram in English and belongs to the chickpeas family. It's called Kala Chana, but they are brown to dark brown. Kala Chana is a good source of protein. That is why chana is one of the replacements for meat in vegetarian and vegan diets. Not only this, but chana also has a much higher fibre content and a lower glycemic index. Which promotes heart health, boosts immunity and reduces the risk of heart disease. Chana is also rich in fibre, and it helps in controlling cholesterol levels. Chana also promotes cardiovascular health. It also aids in weight loss. Traditionally, black chickpea is served as a breakfast item alongside puri and paratha. This is very common in India and Pakistan. I like to make and enjoy this chana curry with my family as a nice lunch or dinner meal with a side of chapatti and Steamed rice. Let's get back to the recipe again first of all, we do need to soak chickpeas overnight as this helps to soften them and make them more digestible. I would recommend the chickpeas be left to soak overnight. How to make Kala Chana Masala Curry step by step with Photo Ingredients: Kala Chana: Also known as black chickpeas, it is a good source of protein and fibre. For faster cooking of chana, soak them overnight or for a minimum of 6-8 hours. Whole Spices –I have used bay leaf, cloves, cinnamon, peppercorn, cumin seeds, clove, fennel seeds and cardamom. You can even add dry red chillies to the tadka. Other Ingredients: Other ingredients required for this curry are onion, tomato, ginger, garlic, coriander powder, turmeric powder, Kashmiri red chilli powder, asafoetida, oil and salt. Preparation: Soaking & Cooking Kala Chana: Wash dry chana under running water until water runs clear. Or rinse them 2-3 times and soak in enough water for at least 8 hours or overnight. Cooking In a Pressure Cooker:After soaking, discard the water and wash again. Add 2 cups of water, soaked chana and ½ teaspoon of salt to the cooker and pressure cook for 2-3 whistles over medium heat and simmer for 5-8 mins.When you press the chana, it should mash easily. Drain the chana water stock from the boiled chana and put aside. Magic Masala: For this, we need to grind ginger, garlic, green chilli, fennel seeds, cumin seeds, turmeric powder, coriander powder, red chilli powder and salt together using a Mortar and pestle or grinder for masala grinding. Making Kala Chana Masala Curry Recipe: Method: Heat oil in a pan, add whole spices bay leaf, cloves, cinnamon, peppercorn, cumin seeds, clove, and cardamom and let them sizzle. Now, tip in the chopped/ grated onion, fry them and cook for 4-5 minutes on medium heat until softened and golden brown stirring often, till they become brown. Now add prepare Magic masala paste and saute for a minute. Reduce heat again and add chopped tomatoes or tomato puree. Also, add the salt at this point and cook until the tomatoes have softened. Note: Fry on medium flame till the masala leaves oil around the edges Note: You need to keep stirring. Once the tempering is ready, add the boiled chickpeas to the tempering( or add tempering to boiled chickpeas), and stir well. Add the drained chickpea stock as the required thickness of gravy and garam masala, Let the chickpea curry simmer, and pressure cook it for one whistle. Taste and adjust seasoning accordingly. Finally, add chopped coriander and Serve it with rice, naan, or fresh roti, and salad. It will be one hearty healthy meal, that your family will enjoy. Subscribe and follow us on Facebook, Pinterest, Twitter, YouTube and Instagram for regular updates. Suggestion: For a variation and extra nutrition, you can also add some chopped spinach to this curry. Soaking: It is very important because It helps in the fast cooking of chana and soaking also ensures easy digestion. Storage SuggestionsThis Sabzi will last two days when stored in the fridge in an airtight container. Heat it properly while serving. If you feel the curry is thickened, then you can add in a little water while reheating. Serving Suggestions:This Kala chana masala curry can be served with Indian Bread such as Phulka, Paratha, Naan, or Puri.chana curry also tastes delicious along with Steamed Rice and jeera Rice. Do you love this recipe? If you liked this recipe, please leave a comment and a rating. This helps us grow and reach other food lovers like you. For more recipes from this blog you might like please check: Coconut ChutneyLemon Rice Curd RiceTamarind riceTomato chutneyTomato RiceChana Sundal Kala Chana Masala Curry | Kala Chana sabji | Chana Curry Recipe Kala Chana masala curry is a popular breakfast recipe all across India and Pakistan. Fresh chickpeas are served alongside a side of puri or paratha for a traditional desi breakfast. For boiling the Chana1 cup black chickpeas soaked overnight or 5-6 hrs in enough water1/2 tsp salt2 cups of water for boilingFor Magic Masala:5-6 cloves garlic2 inch ginger roughly chopped1 Green chilli chopped1 teaspoon Fennel Seeds1 teaspoon whole cumin seeds1-2 teaspoon coriander powder1/2 teaspoon turmeric powder1/2 teaspoon red chilli powder1/2 tesaspoon saltFor Tempering:2-3 Medium size Onions (Chopped or Grated)2 Medium size Tomatoes (Chopped or Pure)1-2 Green Chilli (Chopped)2 tablespoons Oil or Ghee1 teaspoon cumin seeds2 no Bay Leaf1 -inch Cinnamon Stick4-6 Peppercorn2 no no Green cardamom1 no Black cardamon Cloves1/8 tsp hing (asafoetida powder)Salt to taste1/2 tsp garam masala powderFor Garnishing:handful coriander (chopped) Preparation:Washing and Soaking Kaka Chana:Wash dry chana under running water until water runs clear. Or rinse them 2-3 times and soak in enough water for at least 8 hours or overnight.Cooking In a Pressure Cooker:After soaking, discard the water and wash again. Add 2 cups of water, soaked chana and ½ teaspoon of salt to the cooker and pressure cook for 2-3 whistles over medium heat and simmer for 5-8 mins.When you press the chana, it should mash easily.Drain the chana water stock from the boiled chana and put aside.Magic Masala:For this, we need to grind ginger, garlic, fennel seeds cumin seeds, turmeric powder, coriander powder, red chilli powder and salt together using a Mortar and pestle or grinder for masala grinding.Method:Heat oil in a pan, add whole spices bay leaf, cloves, cinnamon, peppercorn, cumin seeds, clove, and cardamom and let them sizzle.Now, tip in the chopped/ grated onion, fry them and cook for 4-5 minutes on medium heat until softened and golden brown stirring often, till they become brown.Now add prepare Magic masala paste and saute for a minute.Reduce heat again and add chopped tomatoes or tomato puree. Also, add the salt at this point and cook until the tomatoes have softened.Note: Fry on medium flame till the masala leaves oil around the edgesNote: You need to keep stirring.Once the tempering is ready, add the boiled chickpeas to the tempering( or add tempering to boiled chickpeas), and stir well.Add the drained chickpea stock as the required thickness of gravy and garam masala, Let the chickpea curry simmer, and pressure cook it for one whistle. Taste and adjust seasoning accordingly.Finally, add chopped coriander and Serve it with rice, naan, or fresh roti, and salad. It will be one hearty healthy meal, that your family will enjoy. Suggestion: For a variation and extra nutrition, you can also add some chopped spinach to this curry. Soaking: It is very important because It helps in the fast cooking of chana and soaking also ensures easy digestion. Storage SuggestionsThis curry will last two days when stored in the fridge in an airtight container. Heat it properly while serving. If you feel the curry is thickened, then you can add in a little water while reheating. Serving Suggestions:This Kala chana masala curry can be served with Indian Bread such as Phulka, Paratha, Naan, or Puri.chana curry also tastes delicious along with Steamed Rice and jeera Rice. Curry n dalIndianVegan, Vegetarianchana sabji, chane ki sabji, indian kala chana recipe, kala chana curry, kala chana curry subji, kala chana masala curry, kala chana masala recipe, kala chana sabzi, kala chana shaak, kala chana shaak recipe, masala kala chana recipe This chickpea curry is perfect for everyone. Chana is packed with protein and fibres. Chana is one of the substitutes for those who don’t eat meat. It’s vegetarian, It’s vegan. It’s gluten-free also. If you have any recipe suggestions, please do not hesitate to ask me. A great way to stay in contact with me is through Instagram, Facebook, Twitter, and YouTube. Don’t forget to tag me @spicyvegrecipes in your recipe photos! 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kala chana curry

Kala Chana Masala Curry | How to make Kala Chana Recipe

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