Palak and Kala Chana Sukhi Sabzi Recipe
A Nutritious and Hearty Indian Side Dish
Palak and Kala Chana Sukhi Sabzi is a wonderfully flavorful vegetarian dish from the heart of India. Made with brown chickpeas (Kala Chana) and spinach (Palak), this dish is packed with protein, fiber, and essential nutrients. The rich and earthy flavors of the chickpeas combined with the light, slightly bitter taste of spinach make for a perfectly balanced side dish, often served alongside roti or rice. Whether you’re looking for a healthy weeknight dinner or a new addition to your menu, this recipe promises to deliver a satisfying and wholesome experience.
Ingredients
| Ingredient | Quantity |
|---|---|
| Kala Chana (Brown Chickpeas) | 1 cup (soaked overnight) |
| Spinach Leaves (Palak) | 1 cup (washed and roughly chopped) |
| Onion | 1 (finely chopped) |
| Tomato | 1 (finely chopped) |
| Green Chilli | 1 (slit) |
| Ginger | 1 inch (grated) |
| Garlic | 2 cloves (grated) |
| Salt | As per taste |
| Garam Masala Powder | 2 teaspoons |
| Turmeric Powder (Haldi) | 1 teaspoon |
| Red Chilli Powder | 1 teaspoon |
| Coriander Powder (Dhania) | 1 teaspoon |
| Bay Leaf | 1 |
| Cardamom Pods/Seeds | 2 |
| Sunflower Oil | As required |
Preparation Time
| Time | Duration |
|---|---|
| Soaking Kala Chana | 8-12 hours (overnight) |
| Active Preparation Time | 30 minutes |
| Cooking Time | 30 minutes |
| Total Time | 60 minutes |
Servings
| Servings | Yield |
|---|---|
| 4 servings | 1 dish |
Cuisine
| Cuisine | Category |
|---|---|
| Indian | Side Dish |
Dietary Info
| Diet | Attributes |
|---|---|
| Vegetarian | High in Protein, Fiber, Iron |
Instructions
-
Soak the Kala Chana: Start by cleaning and washing the Kala Chana (brown chickpeas). Soak them in water overnight or for at least 5-6 hours to ensure they are soft and cook evenly.
-
Prepare Tomato Puree: While the chickpeas are soaking, blend the tomato and green chili together with a couple of tablespoons of water to make a smooth puree. Set aside for later.
-
Cook the Spinach: Heat a teaspoon of oil in a pan. Add the chopped spinach and sauté it over medium heat until it wilts down and becomes soft. This should take about 2-3 minutes. Once cooked, set the spinach aside.
Note: The cooking times for spinach and chickpeas vary. Spinach cooks quickly, whereas Kala Chana requires a longer cooking time. -
Sauté Spices and Onions: In a pressure cooker, heat some oil over medium heat. Once the oil is hot, add the bay leaf and cardamom pods. Sauté them for about 1 minute, allowing the spices to release their aroma. Add the chopped onions, grated ginger, and grated garlic. Cook the mixture until the onions turn light brown and soft, about 4-5 minutes.
-
Add Tomato Puree and Spices: To the cooked onions, add the prepared tomato puree, salt, turmeric powder, garam masala, coriander powder, and red chili powder. Stir well and cook the mixture until it thickens slightly and the oil begins to separate from the masala.
-
Cook the Kala Chana: Now add the soaked Kala Chana along with the water it was soaked in into the pressure cooker. Stir the chickpeas into the masala to ensure they’re well coated with the spices. Add enough water to ensure the water level is about 2 inches above the chickpeas. Stir again and cover the cooker with its lid. Place the weight on the cooker and cook the chickpeas for 4-5 whistles over medium-high heat.
-
Simmer the Chickpeas: After 4-5 whistles, reduce the heat to low and simmer the chickpeas for another 15 minutes. Turn off the heat and allow the pressure to release naturally. This will take another 15 minutes.
-
Combine the Spinach: Once the pressure is released, open the cooker and gently stir in the sautéed spinach. Mix everything thoroughly.
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Adjust the Seasonings: Taste the dish and adjust the salt and spice levels to your preference. For a thicker consistency, gently mash some of the chickpeas with the back of a ladle.
-
Serve: Once everything is well mixed and the gravy has thickened to your liking, your Palak Kala Chana Sukhi is ready to serve! Enjoy it with Dal Tadka, Dill Cucumber Raita, Jeera Rice, and Phulka for a complete and wholesome meal.
Serving Suggestions
Palak and Kala Chana Sukhi Sabzi is a hearty side dish that pairs beautifully with various traditional Indian accompaniments. For a satisfying meal, serve it with:
- Jeera Rice (Cumin Rice): Light, aromatic rice that complements the rich flavors of the sabzi.
- Phulka: Soft and puffed Indian flatbreads that are perfect for mopping up the savory gravy.
- Dal Tadka: A simple and comforting dal with tempering of mustard seeds, cumin, and garlic.
- Dill Cucumber Raita: A refreshing yogurt-based side dish to balance the spices and flavors.
Nutritional Information (per serving)
| Nutrient | Amount |
|---|---|
| Calories | 200-220 kcal |
| Protein | 12-15 grams |
| Carbohydrates | 35 grams |
| Dietary Fiber | 8-10 grams |
| Fat | 5-7 grams |
| Iron | 3.5-4 mg |
| Calcium | 70-80 mg |
Tips for Perfect Palak and Kala Chana Sukhi Sabzi
- Soaking the Kala Chana: Be sure to soak the chickpeas for at least 8-12 hours to ensure they cook evenly and become tender in the pressure cooker.
- Adjusting Consistency: If you prefer a thicker gravy, simply mash a few chickpeas after cooking. Alternatively, add less water for a more dry consistency.
- Spices: Adjust the spice levels to your taste. If you prefer a milder dish, reduce the red chili powder and garam masala.
- For Extra Flavor: You can also add a dash of lemon juice or a sprinkle of fresh cilantro at the end for an extra zing.
Conclusion:
This Palak and Kala Chana Sukhi Sabzi is a deliciously healthy and flavorful dish that brings together the goodness of brown chickpeas and spinach, seasoned with aromatic Indian spices. Whether enjoyed with rice or roti, this recipe offers a perfect balance of taste and nutrition. Make it a regular feature on your menu and experience the joy of traditional Indian flavors!
