Peshawari Kala Chana Recipe
Embark on a culinary journey to the heart of Pakistani cuisine with this delightful recipe for Peshawari Kala Chana, a dish that beautifully marries the earthy flavors of brown chickpeas with aromatic spices and herbs. This vegetarian dish is perfect for lunch or a cozy weeknight dinner, offering a hearty meal that is both satisfying and nutritious.
Ingredients
| Ingredient | Quantity |
|---|---|
| Kala Chana (Brown Chickpeas) – sprouted | 2 cups |
| Onion – sliced | 1 |
| Tomatoes – finely chopped | 1 cup |
| Ginger – paste | 1 tablespoon |
| Green Chillies – finely chopped | 2 |
| Cinnamon Stick (Dalchini) | 1 inch |
| Black Cardamom (Badi Elaichi) | 2 |
| Coriander Powder (Dhania) | 1 tablespoon |
| Red Chilli Powder | 1 teaspoon |
| Chana Masala Powder | 2 tablespoons |
| Anardana Powder (Dried Pomegranate Seed Powder) | 1 tablespoon |
| Coriander Leaves (Dhania) – finely chopped for garnish | 2-3 teaspoons |
| Ghee | 2 tablespoons |
| Salt | To taste |
Nutritional Information (per serving)
| Nutrient | Amount |
|---|---|
| Calories | 350 |
| Protein | 15g |
| Carbohydrates | 50g |
| Dietary Fiber | 12g |
| Total Fat | 10g |
| Saturated Fat | 4g |
| Cholesterol | 0mg |
| Sodium | 220mg |
Preparation Time
| Time Component | Duration |
|---|---|
| Preparation Time | 30 minutes |
| Cooking Time | 30 minutes |
| Total Time | 60 minutes |
| Servings | 4 |
Instructions
To begin making the Peshawari Kala Chana, the first step is to wash the sprouted kala chana thoroughly under running water, ensuring they are clean and ready for cooking. Next, place the sprouted chickpeas in a pressure cooker, adding enough water to cover them completely, and cook for two whistles on medium heat. Once done, set aside the cooked chickpeas.
In a large wok or a deep frying pan, heat the ghee over medium flame. When the ghee is hot, add the whole spices, which include the black cardamom and cinnamon stick. Allow them to sizzle for a minute, releasing their fragrant aroma into the ghee, which will form the aromatic base of your dish.
Once the spices are fragrant, introduce the sliced onions to the pan. Sauté them gently until they turn golden brown, which should take about 10 minutes. This step is essential as it enhances the flavor of the dish significantly.
After the onions are beautifully caramelized, add the finely chopped tomatoes, ginger paste, and green chillies to the pan. Continue to sauté the mixture, stirring occasionally, until the tomatoes soften and break down, creating a rich and flavorful sauce.
Next, it’s time to add the spice powders. Incorporate the coriander powder, red chilli powder, chana masala powder, and anardana powder into the tomato mixture. Stir everything together and cook for another 3-5 minutes, allowing the spices to meld and the ghee to separate from the masala.
Once the spice mixture is well combined and aromatic, add the previously boiled sprouted kala chana to the wok. Stir well to ensure the chickpeas are coated with the spices. Depending on your desired consistency, add enough water to create a lovely gravy.
Season the dish with salt to taste, cover the wok, and let it simmer on low heat for about 10 minutes, allowing all the flavors to develop and infuse.
Finally, garnish the Peshawari Kala Chana with finely chopped coriander leaves, adding a fresh burst of flavor and color. Serve this delightful dish warm alongside lachha parathas or steamed rice, and complement it with a side of green salad for a wholesome meal that will surely impress your family and friends.
Enjoy your delicious Peshawari Kala Chana, a perfect representation of Pakistani cuisine that is not only filling but also bursting with flavors and nutrients, making it an ideal choice for any vegetarian feast!
