Chana Kanghou Recipe – Manipuri Style Kala Chana Sabzi
Delve into the rich and earthy flavors of Manipuri cuisine with this Chana Kanghou recipe, a traditional brown chickpea (Kala Chana) preparation that’s both comforting and packed with nutrients. Originating from the lush regions of North East India, this vegetarian dish brings together simple ingredients with aromatic spices to create a flavorful and satisfying meal. Ideal for lunch, this dish pairs beautifully with a warm Palak Dal and fresh Tawa Paratha, creating a wholesome and nourishing meal perfect for any day.
Ingredients
| Ingredient | Quantity |
|---|---|
| Kala Chana (Brown Chickpeas) | 1 cup |
| Onion (chopped) | 1 medium |
| Tomato (chopped) | 1 medium |
| Green Chilli (chopped) | 2 |
| Cumin seeds (Jeera) | 1 teaspoon |
| Red Chilli powder | 1 teaspoon |
| Coriander Powder (Dhania) | 1 teaspoon |
| Salt and Pepper | To taste |
| Coriander (Dhania) Leaves | 1 sprig (for garnish) |
| Mustard Oil | For cooking |
Nutritional Information (Per Serving)
| Nutrient | Amount |
|---|---|
| Calories | Approximately 180 kcal |
| Protein | 9g |
| Carbohydrates | 25g |
| Fat | 6g |
| Fiber | 8g |
Preparation & Cooking Details
| Preparation Time | Cooking Time | Total Time | Servings |
|---|---|---|---|
| 5 hours (incl. soaking time) | 20 minutes | 5 hours 20 minutes | 4 servings |
Instructions
-
Preparation of Chickpeas:
Begin by soaking the Kala Chana (brown chickpeas) in water for at least 4 hours or, preferably, overnight to soften them for cooking. -
-
Cooking the Chickpeas:
- Drain the soaked chickpeas and transfer them to a pressure cooker.
- Add enough water to cover them, along with a pinch of salt.
- Pressure cook the chickpeas on medium heat for about 5 whistles. After the fifth whistle, turn off the heat and allow the pressure to release naturally.
- Once safe to open, strain the cooked chickpeas and set them aside.
-
Preparing the Masala:
- In a skillet or a heavy-bottomed pan, heat a few tablespoons of mustard oil over medium heat.
- Once the oil is hot, add cumin seeds and let them splutter, releasing their aromatic flavor.
- Add chopped onions and green chillies, sautéing until the onions turn a beautiful golden brown.
-
Building the Flavor:
- Add the chopped tomatoes to the skillet. Sauté the tomatoes, adding a pinch of salt to help them cook faster and release their juices.
- Once the tomatoes have softened, sprinkle in the red chilli powder and coriander powder. Sauté for an additional minute to fully incorporate the spices.
-
Combining Chickpeas and Masala:
- Add the cooked chickpeas to the masala, along with 1/4 cup of water to moisten the dish.
- Stir well, allowing the chickpeas to absorb the spices and flavor from the masala.
- Continue cooking, stirring occasionally, until the water has evaporated, leaving the dish slightly dry and coated with the spice mixture.
-
Final Touches:
- Turn off the heat and transfer the Chana Kanghou to a serving bowl.
- Garnish with fresh coriander leaves for a touch of color and added flavor.
-
Serving Suggestions:
- Enjoy this flavorful Manipuri Style Chana Kanghou as a main dish or side, paired with warm Palak Dal and Tawa Paratha.
