Kala Chana Recipe, or black chickpeas, are super tasty and healthy! I remember my mom making them often – the rich flavor is unforgettable. They're packed with nutrients like protein and fiber, making them a great choice for a strong, energetic day. So delicious and good for you!.
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About Kala Chana (Chickpeas)Recipe
Kala Chana Recipe, or black chickpeas, is a delicious and healthy dish that comes from Indian cooking.
It's also called Kala Chana Masala or Punjabi Kala Chana, and this recipe especially loved in Punjabi homes. I remember my aunt making it often, serving it with warm rice or soft bread—it's so hearty!
The recipe stays pretty much the same everywhere, even if it’s called "Black Chickpeas Curry" in other places.
Kala Chana is not just tasty but also super nutritious recipe. It's packed with protein and fiber, which helps keep you full and energized.
What’s great is that it’s easy to make and you can adjust the spice level to match what everyone likes. So whether you want it mild or fiery, it works!
Kala Chana is more than just food—it's a part of India’s cooking recipe culture, loved for its unique flavor and health benefits. Definitely a dish worth trying!
Health Benefits of Kala Chana
- High in Protein: First of all, Kala Chana is loaded with protein, perfect for growing kids to build strong muscles and stay full longer.
- Rich in Fiber: Additionally, it’s full of fiber, which helps with digestion and keeps your tummy happy!
- Low in Fat: Moreover, it's low in fat, making it a healthy choice for snacks or meals and helping you maintain a healthy weight.
- Packed with Vitamins & Minerals: Furthermore, Kala Chana is rich in iron (for healthy blood) and magnesium (for strong bones).
- Helps Control Blood Sugar: Also, it can help control blood sugar levels, giving you steady energy throughout the day.
- Good for Heart Health: Lastly, Kala Chana is heart-healthy, helping reduce cholesterol and keeping your heart strong.
What is Kala Chana?
Kala Chana, or black chickpeas, is a special type of chickpea that’s a key ingredient in Indian cooking.
It’s especially popular in Punjab, where it's used in many different dishes. Compared to regular chickpeas, Kala Chana is smaller and has a tougher skin, but when cooked, it becomes soft and flavorful.
One of the most popular dishes is Kala Chana Curry. In this flavorful dish, the chickpeas are cooked with onions, tomatoes, and garlic, creating a rich and aromatic base. Then, a perfect blend of spices is added, which gives the curry its bold, hearty flavor. Overall, it's a comforting and satisfying dish that’s loved by many!
Another version, Kala Chana Masala, has a thick, spicy gravy that's full of flavor!
But Kala Chana isn't just for curry. You can also enjoy it in a dry version called Chana Chaat or add it to salads for a healthy boost. It's full of protein and fiber, making it a great choice for a balanced diet.
Interestingly, Kala Chana is also used during Indian festivals as "prasadam," symbolizing nourishment and purity.
3 Ways to Cook Kala Chana
1. Pressure Cooking: First, add the soaked Kala Chana to a pressure cooker and pour in enough water to cover them. Next, cook on high heat for about 15-20 minutes. It’s super quick and easy, and before you know it, your chickpeas will be perfectly tender and ready to use!
2. Slow Cooking: Alternatively, for a deeper flavor, cook the Kala Chana slowly on the stove or in a slow cooker for 1-2 hours. This method brings out the spices and makes it tender.
3. Instant Pot: Lastly, the Instant Pot is a fast and convenient option! Simply add soaked Kala Chana, water, and spices, then cook for about 25 minutes for a perfect result.
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What You Need to Create Delicious Kala Chana Recipe
Ingredient List for the Perfect Recipe
Ingredients Notes:
- Kala Chana (Black Chickpeas): The star of the dish! I remember soaking them overnight as a kid—there's something about their earthy smell when they cook that brings back memories of family dinners.
- Onions: They add sweetness and depth. I always tear up while chopping, but it’s totally worth it for that rich flavor!
- Tomatoes: Fresh and juicy! My mom always said tomatoes are the secret to a tasty curry base, giving it that tangy kick.
- Garlic: A few cloves of garlic make the dish fragrant. I love the smell of garlic sizzling in hot oil—reminds me of my grandma’s kitchen.
- Spices: Cumin, coriander, turmeric, garam masala... Each one adds a unique touch. I remember helping my mom mix the spices, trying to guess which one was which!
- Ginger: Fresh ginger gives the dish a bit of heat. It's a must-have, just like how my mom would always tell me, "A little ginger goes a long way!"
- Fresh Cilantro: Garnish for a fresh, zesty finish. I always love the green burst of color it adds to the plate—plus, it makes everything look so fancy!
How to Make Kala Chana Masala Recipe
Step by Step Guide
Soak the Kala Chana
1. Rinse the Chana: Wash the kala chana well under running water.
2. Soak: Soak it in plenty of water for at least 6-8 hours or overnight.
3. Drain: After soaking, drain the chana and set it aside for cooking.
Pressure Cook the Kala Chana
1. Transfer: Put the soaked kala chana into a pressure cooker.
2. Add Water: Pour in 3-4 cups of water, making sure the chana is fully covered.
3. Cook: Pressure cook for 15-20 minutes on medium heat until the chana is soft but not mushy.
4. Check: To see if it’s done, press a chana between your fingers; it should be tender.
5. Drain: After cooking, drain any extra water and set the cooked kala chana aside.
Prepare the Masala Base
1. Heat Oil: First, heat 2 tablespoons of oil in a large pan on medium heat.
2. Add Cumin: Next, add cumin seeds and let them splutter.
3. Add Whole Spices: Then, add bay leaf, cinnamon stick, and cloves. Sauté for 30 seconds until you smell their nice aroma.
4. Cook Onions: Now, add finely chopped onions and green chilies. Cook until the onions turn golden brown.
5. Add Ginger-Garlic: After that, mix in ginger-garlic paste and sauté for another minute until the raw smell is gone.
6. Add Tomatoes: Finally, add chopped tomatoes and cook until they soften and release oil from the sides.
Add the Spices
1. Add Spices: First, add the dry spices: turmeric powder, coriander powder, cumin powder, red chili powder, and salt.
2. Stir and Cook: Next, stir everything well and cook for 2-3 minutes. This helps the spices mix into the tomato-onion mixture.
3. Mash the Base: Finally, use the back of a spoon to mash the masala a little, making it smooth.
Add the Cooked Kala Chana
1. Add Kala Chana: First, add the cooked kala chana to the masala mixture.
2. Mix Well: Next, mix everything together so the chana is well-coated with the masala.
3. Add Water: Then, add 1 to 1.5 cups of water. This will depend on how thick you want the gravy.
4. Simmer: Finally, let it simmer on low heat for 10-15 minutes. This allows all the flavors to blend into the kala chana.
Finish with Spices and Garnish
1. Add Spices: First, stir in the garam masala and amchur powder for extra flavor.
2. Simmer Again: Next, let it simmer for 2 more minutes so the spices mix well with the curry.
3. Garnish: Finally, sprinkle fresh cilantro leaves on top before serving.
Variations of Kala Chana Recipe
Kala Chana Curry: First, try the classic Kala Chana Curry! The chickpeas are cooked in a spiced, tomato-based gravy, creating a rich and hearty dish. Moreover, this curry pairs perfectly with roti or rice, making it a comforting and satisfying meal.
Kala Chana Salad (Chaat): Next, for a lighter and fresher option, you can make a Kala Chana Salad or chaat. Here, Kala Chana is mixed with fresh veggies, pomegranate, lemon juice, and spices, creating a tangy, refreshing dish that’s perfect as a snack or appetizer.
Kala Chana Stir-Fry: Alternatively, you can make a dry, stir-fried version of Kala Chana. Simply, sauté the cooked chickpeas with onions, tomatoes, and spices to create a quick, savory snack or a side dish to accompany your meal.
Kala Chana with Spinach (Palak): For a healthier twist, cook Kala Chana with spinach. This variation adds extra nutrition and a mild, earthy flavor, making it a perfect option for anyone looking to boost their iron and vitamins.
Kala Chana with Coconut: Finally, try the South Indian-inspired version of Kala Chana cooked with coconut. Whether you use grated coconut or coconut milk, this creamy variation brings a delicious, tropical twist to the dish that is both flavorful and comforting.
Serving Suggestions
Traditional Accompaniments: First, for a classic meal, serve Kala Chana curry with steamed basmati rice, jeera rice, roti, or naan. This combination makes for a wholesome and satisfying meal, perfect for any occasion.
Side Dishes: In addition, you can enhance the meal by pairing Kala Chana recipe with sides like raita, pickles, or a vegetable stir-fry. These sides help balance the rich flavors of the curry and add a refreshing touch.
Serving as Part of a Thali: Moreover, Kala Chana recipe makes an excellent addition to a traditional Indian thali (platter). Here, it can be served alongside other curries, breads, and rice, offering a variety of flavors and textures for a complete and festive meal.
Storage Tips
Refrigeration: First, if you have leftover cooked Kala Chana, store it in an airtight container and refrigerate. It stays fresh for up to 3 days, ready for a quick meal!
Freezing: Alternatively, you can freeze cooked Kala Chana. Simply transfer it into a freezer-safe bag or container and freeze for up to 1 month. When you’re ready, just thaw and reheat!
Soaked Kala Chana: If you prefer prepping ahead, you can soak Kala Chana and refrigerate it for up to 24 hours. This way, it’s ready to cook whenever you want.
Avoid Storing Spicy Gravy: Lastly, if you’ve made Kala Chana with a spicy gravy, avoid storing it too long. The spices might lose their freshness after a few days, so try to enjoy it within 2-3 days.
Tips for Perfect Kala Chana
1. Soaking the Chana Correctly: First, always soak Kala Chana overnight or for at least 6-8 hours. This reduces cooking time and ensures even cooking. Additionally, change the water once or twice during soaking to improve the texture and make the chickpeas softer.
2. Cook to the Right Texture: Next, when cooking Kala Chana, aim for a firm yet tender texture. To avoid mushy chickpeas, be mindful of the cooking time. You can test by pressing one—if it’s soft but holds its shape, it’s done!
3. Adjusting the Spice Levels: Moreover, feel free to adjust the spice levels to your liking. For more heat, add extra chili powder or garam masala. If you prefer a milder taste, use less and balance with other spices like cumin or coriander.
4. Using Fresh Ingredients: Finally, always use fresh garlic, ginger, and tomatoes for the best flavor. Fresh ingredients give the curry a vibrant, rich taste that really elevates the dish.
Did you try this Kala Chana recipe? Leave a ⭐️⭐️⭐️⭐️⭐️ rating below and share it on Instagram, Facebook, and Pinterest!
❔FAQs
While it is possible to cook kala chana without soaking, the cooking time will be much longer. Soaking also helps improve digestibility and enhances the texture of the beans.
To cook kala chana faster, use a pressure cooker or an Instant Pot. If soaked beforehand, it will take around 15-20 minutes in a pressure cooker.
Yes, you can freeze cooked kala chana. Store it in an airtight container or freezer bag for up to 2-3 months. Reheat it in a pan before serving.
Kala chana curry pairs well with Indian breads like roti, paratha, or poori.
Yes, due to its high fiber and protein content, kala chana can keep you feeling full for longer, helping in weight management and aiding in digestion.
Store uncooked kala chana in an airtight container in a cool, dry place, away from moisture. It can last for several months when stored properly.
Raw kala chana is not recommended for consumption as it is tough and difficult to digest. It is best to soak, sprout, or cook it before eating.
Kala Chana Recipe
Ingredients
Ingredients
- 1 Cup Kala chana (black chickpeas)
- 2 Medium onions, finely chopped
- 2 Medium tomatoes, finely chopped
- 1 tablespoon Ginger-garlic paste
- 2 Green chilies, slit
- 2 tablespoon Oil (vegetable or mustard oil)
- 1 teaspoon Cumin seeds
- 1 Bay leaf
- 1 Inch cinnamon stick
- 2-3 Cloves
- 1 teaspoon Coriander powder
- 1 teaspoon Cumin powder
- 1 teaspoon Turmeric powder
- 1 teaspoon Red chili powder
- 1 teaspoon Garam masala
- ½ teaspoon Amchur powder (dry mango powder)
- Salt to taste
- Fresh cilantro leaves for garnish
- Water as needed
Instructions
Soak the Kala Chana
Rinse the Chana:
- Wash the kala chana well under running water.
Soak:
- Soak it in plenty of water for at least 6-8 hours or overnight.
Drain:
- After soaking, drain the chana and set it aside for cooking.
Pressure Cook the Kala Chana
Transfer:
- Put the soaked kala chana into a pressure cooker.
Add Water:
- Pour in 3-4 cups of water, making sure the chana is fully covered.
Cook:
- Pressure cook for 15-20 minutes on medium heat until the chana is soft but not mushy.
Check:
- To see if it’s done, press a chana between your fingers; it should be tender.
Drain:
- After cooking, drain any extra water and set the cooked kala chana aside.
Prepare the Masala Base
Heat Oil:
- First, heat 2 tablespoons of oil in a large pan on medium heat.
Add Cumin:
- Next, add cumin seeds and let them splutter.
Add Whole Spices:
- Then, add bay leaf, cinnamon stick, and cloves. Sauté for 30 seconds until you smell their nice aroma.
Cook Onions:
- Now, add finely chopped onions and green chilies. Cook until the onions turn golden brown.
Add Ginger-Garlic:
- After that, mix in ginger-garlic paste and sauté for another minute until the raw smell is gone.
Add Tomatoes:
- Finally, add chopped tomatoes and cook until they soften and release oil from the sides.
Add the Spices
Add Spices:
- First, add the dry spices: turmeric powder, coriander powder, cumin powder, red chili powder, and salt.
Stir and Cook:
- Next, stir everything well and cook for 2-3 minutes. This helps the spices mix into the tomato-onion mixture.
Mash the Base:
- Finally, use the back of a spoon to mash the masala a little, making it smooth.
Add the Cooked Kala Chana
Add Kala Chana:
- First, add the cooked kala chana to the masala mixture.
Mix Well:
- Next, mix everything together so the chana is well-coated with the masala.
Add Water:
- Then, add 1 to 1.5 cups of water. This will depend on how thick you want the gravy.
Simmer:
- Finally, let it simmer on low heat for 10-15 minutes. This allows all the flavors to blend into the kala chana.
Finish with Spices and Garnish
Add Spices:
- First, stir in the garam masala and amchur powder for extra flavor.
Simmer Again:
- Next, let it simmer for 2 more minutes so the spices mix well with the curry.
Garnish:
- Finally, sprinkle fresh cilantro leaves on top before serving.
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