Authentic Kala Desi Chana Recipe – Hearty & Spicy Black Chickpeas

Kala Desi Chana Recipe (North Indian Style)

Kala Desi Chana, or Black Chickpeas, is a hearty and flavorful North Indian dish made from black chickpeas cooked in aromatic spices. This high-protein vegetarian dish is packed with the earthy flavors of cumin, coriander, ginger, and garam masala, making it perfect for a nutritious dinner. It’s traditionally served with puris (fried bread) or boondi raita (yogurt with fried chickpea flour balls), creating a delicious and satisfying meal.

Ingredients:

Preparation Time:

• Prep Time: 10 minutes
• Cook Time: 35 minutes
• Total Time: 45 minutes

Serving:

• Servings: 3
• Cuisine: North Indian
• Course: Main Course (Dinner)
• Diet: High Protein Vegetarian

Instructions:

1. Soaking the Black Chickpeas:

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   • Begin by soaking 1 cup of black chickpeas (Kala Chana) in 2 cups of water for 6 hours. This step helps soften the chickpeas and speeds up the cooking process.
   • After soaking, drain the water and set the chickpeas aside.

2. Cooking the Chickpeas:

   • Transfer the soaked and drained chickpeas into a pressure cooker. Add 2 ½ cups of water and cook the chickpeas for about 4 whistles or until they are tender.
   • Once the whistles are done, turn off the heat and allow the pressure to release naturally. Set the cooked chickpeas aside.

3. Making the Spiced Gravy:

   • In a separate saucepan, heat 2 tablespoons of oil over medium heat.
   • Add 1 teaspoon of cumin seeds and let them sizzle for about 15 seconds to release their aromatic flavor.
   • Next, add the grated 1-inch piece of ginger and cook for about 10 seconds, allowing the ginger to release its fragrance.

4. Adding the Spices:

   • Once the ginger has cooked, add the following spices to the saucepan:
     • 1 teaspoon of turmeric powder
     • 1 teaspoon of coriander powder
     • 1 teaspoon of garam masala powder
     • 1 teaspoon of red chili powder
     • Salt to taste
   • Stir the spices well and let them cook for another 5-10 seconds to toast and release their flavors.

5. Cooking the Chickpeas in Spices:

   • Add the cooked chickpeas to the saucepan, along with any leftover cooking liquid from the pressure cooker. Stir everything well to combine, ensuring that the chickpeas are coated with the spice mix.
   • Allow the mixture to come to a boil. Once boiling, reduce the heat to a simmer and let the dish cook for 20 to 30 minutes until the chickpeas have absorbed all the flavors from the spices and the gravy thickens slightly.

6. Garnishing and Serving:

   • Once the chickpeas are fully cooked and the gravy has thickened to your liking, remove the pan from the heat.
   • Garnish the dish with freshly chopped green coriander leaves (dhania) for added freshness and flavor.
   • Serve your Kala Desi Chana hot with freshly made puris (fried bread) and a side of boondi raita for a complete and satisfying dinner.

Serving Suggestions:

Kala Desi Chana pairs wonderfully with soft puri or steamed rice. It is traditionally served with a cool boondi raita, which balances the spices and enhances the overall taste. You can also serve it alongside naan or chapati for a wholesome meal.

Nutritional Information:

Kala Desi Chana is an excellent choice for those seeking a high-protein vegetarian meal. Its rich, earthy flavors combined with the goodness of black chickpeas make it a comforting and nutritious dish perfect for any day of the week.

Enjoy this North Indian delight with your family and friends, and savor the authentic taste of Kala Desi Chana!