Punjabi Black Chickpea Curry Recipe – Kale Chane Ki Sabzi
Description:
Punjabi Black Chickpea Curry, or Kale Chane Ki Sabzi, is a rich and flavorful dish made using black chickpeas, also known as Kala Chana. Packed with protein, Kala Chana is an excellent source of energy and makes for a wholesome meal. This recipe combines the earthy flavor of black chickpeas with everyday spices, resulting in a delicious curry that’s perfect for a satisfying dinner. Enjoy it with rice or flatbreads like roti or naan for a hearty, nutritious meal.
Cuisine: Punjabi
Course: Dinner
Diet: Vegetarian
Ingredients
| Ingredient | Quantity |
|---|---|
| Kala Chana (Brown Chickpeas) | 1 cup |
| Oil | 4 tablespoons |
| Cumin seeds (Jeera) | 1 teaspoon |
| Onion, finely sliced | 1 medium |
| Ginger Garlic Paste | 1 tablespoon |
| Tomatoes, pureed | 3 medium |
| Red Chilli powder | 1 teaspoon |
| Salt | 1 teaspoon |
| Garam masala powder | 1 teaspoon |
| Coriander (Dhania) Leaves | Handful, chopped |
| Water | As needed |
Nutritional Information (per serving)
| Nutrient | Amount |
|---|---|
| Calories | 170 kcal |
| Protein | 9 g |
| Fat | 9 g |
| Carbohydrates | 18 g |
| Fiber | 5 g |
| Sodium | 500 mg |
| Potassium | 300 mg |
Preparation Time:
- Prep Time: 10 minutes
- Cook Time: 30 minutes
Instructions
-
Soak the Kala Chana:
Begin by washing the black chickpeas thoroughly with water, then soak them in enough drinking water for at least 8 hours or overnight. This will soften the chickpeas and reduce cooking time. -
Cook the Chickpeas:
After the soaking time, transfer the chickpeas and their soaking water into a pressure cooker. Add ½ teaspoon of salt to the cooker and top with some more water if needed. Close the lid of the pressure cooker and cook on medium heat for about 8 to 10 whistles. Afterward, turn off the heat and allow the pressure to release naturally. Once the pressure is released, open the cooker and strain the cooked chickpeas, reserving the cooking liquid in a separate bowl. -
Prepare the Curry Base:
In the same pressure cooker, heat 4 tablespoons of oil on medium heat. Once the oil is hot, add the cumin seeds (jeera) and sauté them for about 10 seconds until they begin to sizzle. Then, add the finely sliced onions and cook, stirring occasionally, until they become soft and translucent. -
Cook the Spices:
Add the ginger garlic paste to the onions and cook it for 2 minutes, allowing the raw smell of the ginger garlic to fade. Next, add the red chili powder, salt, and pureed tomatoes to the cooker. Stir well and cook this mixture on medium heat for 3 to 4 minutes, until the oil starts separating from the masala (spice mixture). -
Combine the Chickpeas and Simmer:
Once the masala is ready, add the garam masala powder and chopped coriander leaves to the curry. Stir well to combine, then add the cooked chickpeas into the pot. Mix everything thoroughly. Add some of the reserved cooking water to adjust the consistency of the curry, making it as thick or thin as you prefer. -
Pressure Cook Again:
Close the lid of the pressure cooker again and cook the curry for another 2 whistles. Once done, switch off the heat and let the pressure release naturally. -
Serve:
Open the cooker and give the curry a final stir. Serve the Punjabi Black Chickpea Curry hot with Jeera Rice, a side of Kachumber Salad, and some Boondi Raita for a complete meal. This curry can also be packed in your lunch box for a hearty, nutritious lunch.
Tips for Perfect Punjabi Black Chickpea Curry:
- Soaking the Chickpeas: Ensure you soak the chickpeas for at least 8 hours to ensure they cook evenly and reduce cooking time.
- Spice Level: You can adjust the quantity of red chili powder to suit your spice tolerance.
- Garam Masala: For a more aromatic flavor, use freshly ground garam masala or add a little more if you prefer a stronger spice flavor.
- Serving Suggestions: Pair this curry with naan, roti, or steamed rice for a complete meal. You can also serve it with a side of yogurt or pickle to enhance the flavor.
Enjoy this hearty, protein-packed Punjabi Black Chickpea Curry as part of your dinner routine, bringing the flavors of Punjab right to your plate!
