Kala Desi Chana Recipe
Kala Desi Chana is a delightful North Indian dish, known for its spicy, aromatic flavors. This recipe is prepared without the use of onions or garlic, offering a refreshing yet traditional taste. Ideal for both weeknight dinners and special occasions, this simple dish is high in protein and can easily be served as a fulfilling meal for your guests. Paired with puri and boondi raita, Kala Desi Chana makes for a wholesome and satisfying meal.
Ingredients:
| Ingredient | Quantity |
|---|---|
| Black gram (Kala Chana) | 1 cup |
| Cumin seeds | 1 teaspoon |
| Fresh ginger (peeled and grated) | 1 inch piece |
| Turmeric powder | 1 teaspoon |
| Red chili powder | 1 teaspoon |
| Garam masala powder | 1 teaspoon |
| Coriander powder | 1 teaspoon |
| Oil | 2 tablespoons |
| Salt | To taste |
| Fresh coriander leaves | 4 sprigs (roughly chopped) |
Nutritional Information (per serving):
| Nutrient | Amount |
|---|---|
| Calories | 200 kcal |
| Protein | 10g |
| Carbohydrates | 30g |
| Fat | 7g |
| Fiber | 7g |
| Sodium | 300mg |
Preparation Time:
10 minutes
Cooking Time:
35 minutes
Total Time:
45 minutes
Instructions:
-
Soak the Kala Chana:
Begin by soaking the black gram (Kala Chana) in 2 cups of water for about 6 hours. This softens the chickpeas and allows for a quicker cooking time. Once soaked, drain the water and set the chickpeas aside. -
Cook the Kala Chana:
Transfer the soaked and drained Kala Chana to a pressure cooker. Add 2 1/2 cups of fresh water to the cooker. Close the lid and cook the chickpeas on medium-high heat until you hear 4 whistles. Turn off the heat and allow the pressure to release naturally. -
Prepare the Tempering:
While the chickpeas are cooking, heat 2 tablespoons of oil in a saucepan over medium heat. Add the cumin seeds to the hot oil and let them cook for about 15 seconds until they release a fragrant aroma. -
Add Ginger and Spices:
Once the cumin seeds have popped, add the grated ginger and sauté for another 10 seconds until it turns aromatic. Now, add turmeric powder, red chili powder, coriander powder, and garam masala powder. Stir well to combine the spices in the oil, letting them cook for a minute to release their flavors. -
Combine Chickpeas and Spices:
Add the cooked Kala Chana (chickpeas) to the saucepan. Mix well to coat the chickpeas in the aromatic spice mixture. Add salt to taste. Stir everything together and allow it to cook, letting the flavors meld. -
Simmer:
Bring the mixture to a boil and then lower the flame. Let it simmer for 20-30 minutes, stirring occasionally, until the chickpeas absorb the flavors and the dish thickens to your desired consistency. -
Garnish and Serve:
Once the dish is cooked, remove it from heat and garnish with freshly chopped coriander (dhania) leaves. Serve hot, paired with puri and boondi raita for a complete, satisfying meal.
Serving Suggestions:
Kala Desi Chana pairs wonderfully with Puri (fried Indian bread) and a side of Boondi Raita (yogurt with crispy gram flour balls). It also goes well with steamed rice or chapati for a wholesome, protein-packed meal.
Kala Desi Chana is a flavorful, nutrient-dense dish that brings the essence of North India to your table. With the perfect blend of spices and hearty chickpeas, it’s sure to become a family favorite!
