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Home » Curries » Kala Chana

Kala Chana Recipe

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Breakfast, Curries, Gujarati

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Kala Chana (black chickpeas) is a delicious and healthy Indian curry. The curry prepared with this recipe has dry texture and its a good source of protein and can be served in breakfast or lunch. Learn how to make it with this easy recipe.
How to Make Black Chana Curry

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Preparation Time: 10 hours
Cooking Time:20 minutes
Serves: 2 servings
Print Recipe
Cooking Measurements
Ingredients:Amount:
Kala Chana (Black Chickpea)1/2 cup
Cumin Seeds (jeera)1/2 teaspoon
Onion (finely chopped)1 piece (medium size)
Tomatoes (finely chopped)2 piece
Ginger (grated)1/2 teaspoon
Garlic (crushed)1 teaspoon
Green Chilli (slit)2 piece
Red Chilli Powder (lal mirch)1/2 teaspoon
Turmeric Powder (haldi)1/4 teaspoon
Coriander Powder (Dhania Powder)2 teaspoons
Garam Masala Powder1/2 teaspoon
Curry Leaves1 sprig
Bengal Gram Flour (besan) (optional)1 teaspoon
Coriander Leaves2 tablespoons
Cooking Oil2 tablespoons
Saltto taste
WaterAs needed
Directions:
  1. Wash and soak black chickpeas overnight in water for around 8-10 hours.
  2. Drain and transfer them to pressure cooker, add salt and 2 cups water. Pressure-cook them for 3-4 whistles on low flame. When pressure comes down, open the lid and check chickpeas become soft or not. If they are still tough, then add water if required and cook more for 1-2 whistles. (You can also use pan to cook them instead of pressure cooker but it will take more time.)
  3. Drain boiled chickpeas and keep aside.
  4. Heat oil in a kadai or pan. When it is hot enough to saute, add cumin seeds. When seeds begin to splutter, add chopped onion and cook until it turns light brown.
  5. Add grated ginger, crushed garlic, chopped green chilli and curry leaves. Mix well and cook for 10-20 seconds on low flame.
  6. Add chopped tomatoes and salt to taste (Please remember that we have already added salt cooking black chickpeas as well).
  7. Add turmeric powder, red chilli powder, coriander powder and garam masala powder and mix well. Cook on medium flame until tomatoes become soft or for around 2-3 minutes.
  8. Add boiled chickpeas and 1 teaspoon gram flour, mix well and cook for 3-4 minutes.
  9. Add chopped coriander leaves and mix well.
  10. Turn off heat and transfer it to a serving bowl.
  11. Serve it hot with paratha or steamed rice.
Tips and Variations:
  • Kala chana is a heavy food so take it in the breakfast or lunch. Avoid eating it in dinner.
  • Adjust quantity of red chilli powder and green chilli according to your taste to make a more or less spicy.
Taste: Spicy
Serving Ideas: Serve this chana curry with roti, chapatti or tandori roti in lunch. It can also be enjoyed on its own or with plain curd in breakfast.

Author: Foram

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4 Comments


Jul 26, 2021 by Hazel Murphy
Sorry Foram, but I forgot to ask about the quantity of tomato also. How much is 2 pieces of tomato? Also, where you say 2 pieces of green chilli, I presume you mean 2 whole green chillies, not pieces of chilli; am I right?

Response: Hello Hazel, you can use 3/4 cup chopped tomato (approx.) and 2 whole green chilli (you can reduce the amount of chilli or skip it, as per your taste level).


Jul 26, 2021 by Hazel Murphy
Hi Foram
Thanks very much for the recipe, I am looking forward to making it. I have a question. How much onion is needed? The list of ingredients says it needs medium sized piece but I have no idea how much that is. Half a medium-sized onion or a quarter or an eighth, perhaps? The surest way to remove any guesswork is to give the weight in grams (or ounces if you prefer). Even cups can be confusing because there are US cups and metric cups, which are different. If I am following a recipe for making a dish for the first time, I am anxious to measure all the ingredients precisely and follow the method exactly to be sure the result is successful.

Response: Hello Hazel, sorry for the late response. You can use 1/2 cup chopped onion in this recipe. I will definitely try to give all the ingredients in grams for new recipes.


Jun 03, 2021 by Dhanya TM
It came so yumm!! Thanks for this recipe.

Oct 22, 2015 by Suman
I have made this as my own, without using recepies.

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