Kala Chana Masala Curry Recipe
Introduction:
Kala Chana Masala, a delightful Rajasthani dish, is a wholesome, high-protein vegetarian curry made with brown chickpeas (Kala Chana) and a medley of spices. This dish is hearty, flavorful, and easy to make. It combines the earthy taste of Kala Chana with the warmth of turmeric, cumin, coriander, and red chili powder, making it a perfect accompaniment to your lunch or dinner. You can enjoy it with Phulkas, Gujarati Dal, or even pack it in your lunchbox with Pudina Tawa Parathas. Whether you’re craving a protein-packed meal or just want a tasty vegetarian dish, Kala Chana Masala is sure to satisfy your taste buds!
Ingredients:
| Ingredient | Quantity |
|---|---|
| Kala Chana (Brown Chickpeas) – soaked overnight | 2 cups |
| Sunflower Oil | As required |
| Bay Leaf (Tej Patta) | 1 |
| Cumin Seeds (Jeera) | 1 teaspoon |
| Mustard Seeds | 1 teaspoon |
| Asafoetida (Hing) | 1/2 teaspoon |
| Green Chilies – finely chopped | 2 |
| Tomatoes – chopped | 2 |
| Whole Wheat Flour | 1/2 tablespoon |
| Salt | As required |
| Water | As required |
| Red Chili Powder | 1 teaspoon |
| Turmeric Powder (Haldi) | 1/2 teaspoon |
| Coriander Powder (Dhania) | 1 teaspoon |
| Lemon Juice | 3/4 teaspoon |
| Coriander Leaves (Dhania) – finely chopped | 3 sprigs |
Preparation Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Servings: 4
Cuisine: Rajasthani
Course: Lunch
Diet: High Protein Vegetarian
Instructions:
-
Boil the Kala Chana:
Begin by boiling the soaked Kala Chana (brown chickpeas) in a pressure cooker. Cook the chickpeas until the cooker releases at least three whistles. Once cooked, ensure the chickpeas are soft and tender. Drain the water and set the chickpeas aside. -
Prepare the Masala Base:
Heat some sunflower oil in a heavy-bottomed pan over medium heat. Once the oil is hot, add cumin seeds, mustard seeds, and a pinch of asafoetida (hing). Let the mustard seeds crackle and release their aroma. -
Cook the Tomatoes and Chilies:
Add chopped tomatoes and green chilies to the pan. Stir and let it cook for about 5 minutes, allowing the tomatoes to soften and the flavors to meld together. -
Prepare the Flour Mixture:
In a small bowl, mix the whole wheat flour with about 3 tablespoons of water, ensuring there are no lumps. Set this mixture aside for later use. -
Add the Kala Chana:
Add the boiled Kala Chana (black chickpeas) to the pan, along with red chili powder, turmeric powder, coriander powder, and salt. Stir well to coat the chickpeas with the spices. -
Incorporate the Flour Mixture:
Add the whole wheat flour mixture to the pan. Mix everything thoroughly and cook for another 2 to 3 minutes. This will help thicken the curry and infuse the chickpeas with the spices. -
Finish the Dish:
Once the curry is cooked to your liking, add a squeeze of fresh lemon juice and stir. Garnish with finely chopped coriander leaves. -
Serving Suggestions:
Serve Kala Chana Masala hot with soft Phulkas and a side of Gujarati Dal for a wholesome, traditional Rajasthani meal. Alternatively, pack this flavorful curry in your lunchbox along with Pudina Tawa Parathas for a delicious and satisfying lunch.
Nutritional Information (Approximate per serving):
| Nutrient | Amount (per serving) |
|---|---|
| Calories | 220 kcal |
| Protein | 10g |
| Carbohydrates | 35g |
| Fat | 6g |
| Fiber | 8g |
| Sodium | 150mg |
| Sugar | 4g |
Conclusion:
Kala Chana Masala is not only a delicious and nutritious dish but also incredibly easy to make. With the right blend of spices and simple ingredients, this curry can elevate your weekday meals or make a delightful addition to a festive spread. Whether you’re a fan of vegetarian meals or simply looking for a high-protein dish, Kala Chana Masala will surely become a favorite in your recipe repertoire. Enjoy!
