Kala Chana Mithaas Liye (Chickpeas & Lotus Seed in Date Curry) Recipe
If you’re looking for a unique and flavorful curry that combines the richness of chickpeas, the crunchiness of lotus seeds, and the sweetness of dates, this Kala Chana Mithaas Liye (Chickpeas & Lotus Seed in Date Curry) will take your taste buds on a journey of delightful contrasts. A traditional Himachali dish, this vegetarian recipe is not only easy to make but also a wonderful addition to your everyday meals. With a perfect blend of spices and textures, it makes for an ideal lunch or dinner option that’s both satisfying and nourishing.
This curry is loaded with the goodness of brown chickpeas (Kala Chana) and lotus seeds (Phool Makhana), two ingredients known for their nutritional value. Combined with dates, fresh cream, and aromatic spices, this dish becomes an irresistible treat. Paired with Bengali Luchi or phulka and a side of subzi, this curry is bound to become a new favorite in your recipe collection.
Ingredients
| Ingredient | Quantity |
|---|---|
| Kala Chana (Brown Chickpeas) | 1 cup (soaked overnight) |
| Phool Makhana (Lotus Seeds) | 1/2 cup |
| Dates | 8, pitted |
| Raisins | 1 teaspoon |
| Fresh cream | 1/2 cup |
| Bay leaf (Tej Patta) | 1 |
| Cinnamon stick (Dalchini) | 1-inch piece |
| Coriander powder (Dhania) | 2 teaspoons |
| Red chili powder | 1 teaspoon |
| Fennel seeds (Saunf) | 1/2 teaspoon |
| Turmeric powder (Haldi) | 1/4 teaspoon |
| Salt | To taste |
Nutritional Information (per serving, approximate)
| Nutrient | Amount |
|---|---|
| Calories | 215 kcal |
| Protein | 7g |
| Carbohydrates | 35g |
| Fiber | 8g |
| Fat | 8g |
| Saturated Fat | 3g |
| Sodium | 150mg |
| Sugar | 8g |
Preparation Time: 5 minutes
Cook Time: 20 minutes
Total Time: 25 minutes
Servings: 4
Cuisine: Himachali
Course: Lunch
Diet: Vegetarian
Instructions
Step 1: Soak the Chickpeas
Begin by soaking the Kala Chana (brown chickpeas) in enough water overnight. This will help soften the chickpeas, reducing cooking time and enhancing their texture.
Step 2: Pressure Cook the Kala Chana
In a pressure cooker, add the soaked kala chana, bay leaf, and enough water to cover the chickpeas. Pressure cook for about 4 whistles or until the chickpeas are tender. Set them aside once cooked.
Step 3: Prepare the Spice Base
Heat oil in a kadai (wok) over medium heat. Add the cinnamon stick and a few cloves to the hot oil. Sauté for about 10 seconds until they release their aromatic fragrance.
Step 4: Add the Spices and Chickpeas
Now, add the cooked kala chana to the kadai along with the coriander powder, red chili powder, fennel seeds, and turmeric powder. Stir well to combine the chickpeas with the spices and cook for a couple of minutes, allowing the raw smell of the spices to fade away.
Step 5: Add the Dates and Cream
Once the spices are well incorporated, add the pitted dates to the mix. Pour in the fresh cream and stir to combine. Bring the mixture to a gentle boil, allowing the flavors to meld together.
Step 6: Adjust the Salt
Taste the curry and add salt as needed to bring the flavors together. You can also adjust the consistency by adding a little more water if the curry is too thick.
Step 7: Finish with Lotus Seeds
Before serving, add the lotus seeds (phool makhana) to the curry. Let them cook for another 2-3 minutes, absorbing the flavors of the curry.
Step 8: Serve
Serve the Kala Chana Mithaas Liye hot with Bengali Luchi or phulka and a side of subzi for a complete and satisfying meal.
Tips for Perfect Kala Chana Mithaas Liye:
- Lotus seeds: If you prefer a crunchier texture, add the lotus seeds at the last moment before serving. If you like them softer, let them cook longer in the curry.
- Date sweetness: Adjust the number of dates according to your sweetness preference. Some may prefer a sweeter curry, while others might like a more subtle sweetness.
- Cream consistency: You can replace fresh cream with coconut cream for a vegan variation or to add a different flavor dimension.
Why You’ll Love Kala Chana Mithaas Liye:
- Nutrient-dense: The combination of chickpeas, lotus seeds, and dates provides a well-rounded source of protein, fiber, and essential minerals, making it a hearty and healthy dish.
- Unique flavor profile: The slight sweetness from the dates and raisins complements the earthy flavor of the chickpeas, while the spices add warmth and depth.
- Versatile: This curry can be enjoyed with various types of bread like phulka, naan, or Bengali luchi, making it perfect for different occasions.
This Kala Chana Mithaas Liye recipe is a beautiful fusion of sweet and savory elements, with the rich chickpeas and crunchy lotus seeds creating a dish that is as delicious as it is nourishing. Whether you’re cooking for a family dinner or preparing a hearty lunch, this Himachali specialty will be a memorable addition to your table.
