Protein-rich, delicious Black chana curry / Kaale chane ki sabji is a favourite to everyone. Serve this curry with plain or jeera rice. Chapatti, paratha or poori can also be enjoyed well.
Kaale chane ki sabji can be prepared with gravy or in dry form. Dry black chana curry is mainly prepared during Puja without using onion and garlic and goes well with Indian deep-fried bread poori or puri.
It is a light curry recipe that is cooked in a tomato-onion based gravy without using any heavy cream. Add some dry mango powder or dry pomegranate seeds powder for a tangy flavour. Make the black chana curry consistency thin or thick according to your taste. This chana curry is a one-pot dish and ready within 30 minutes.
About Black chana
As black chana is considered to be both a grain and pulse, it tastes best when serve with plain or jeera rice. Kala chana is mainly used in the making of curry, soup, chaats, kebabs, cutlets, etc. Roasted Kala chana is a low-calorie popular snack. Its flour is mixed with wheat flour and the chapatti made from that mixture is called missi roti. Missi roti with butter is a famous breakfast in North India.
Other Indian veg curries you would like to try
Shallow Fried Paneer Kofta Curry (No Fresh Cream)
Bharwa Masala Bhindi | Stuffed Masala Bhindi
Bharwa Karela | Tangy and Spicy Stuffed Bitter Gourd
Dry Masala Tinda Veg | One Pot Quick Tinda veg
How To Make Kashmiri Dum Aloo / Dahi Wale Dum Aloo
Garlic Flavoured Green Beans / Dry French Beans Curry
Black chana is also known as Kala chana, Indian black chickpeas or desi chana in the local language. It is a high protein plant-based source. Kala chana is rich in fibre, so need to be cooked well to get digest properly otherwise it creates bloating or other kinds of digestive issues. soak it for at least 7-8 hours or best overnight and then pressure cook till it becomes soft. Then cook in the gravy and serve warm.
Health benefits of black chana
1.Black chana, kala chana, bengal gram or desi chana is a high protein source for vegetarians and vegans.
2. Also contains a good amount of fibre that helps in lowering cholesterol levels and keeping a healthy heart.
3. It is full of antioxidants that boost immunity and protect against several diseases.
4. It is low in the glycemic index that why a good choice for diabetics and people seeking weight loss.
Step-by-step instructions and video of making Black chana curry
1. Wash black chana several times with water and then soak it for 7-8 hours or best overnight.
2. After soaking, strain the water and rinse with water once more. Then transfer them to a pressure cooker. Add salt, turmeric powder, and cinnamon stick. Add water up to 1 inch.
3. Pressure cook for at least 15-20 minutes on a low medium flame.
4. Once the pressure is released, open the lid and check chana for doneness. They should be soft and well cooked. If not soft enough, pressure cook for another 3-4 minutes.
5. Now, in a frying pan, heat oil, add heeng and cumin seeds. Wait till they crackle. Add garlic paste and saute it till its raw smell is gone.
6. After that, add chopped onion and green chilli, saute them for 2-3 minutes till they become light brown. Now add coriander powder, red chilli powder, turmeric powder, and salt. Mix well.
7.Then add tomato puree, mix and cook it for 4-5 minutes or until it starts leaving oil. Add ginger powder, garam masala, and chana masala. Mix well and cook for a few seconds.
8.Add boiled chana with water. Mix well with masala, cover the pan and cook it for 5-7 minutes.
9.Gravy will become slightly thicker. At this stage, switch off the flame. Serve warm with jeera rice or chapatti. ENJOY!
Serving suggestion
Serve black chana curry at lunch or dinner with jeera rice or chapatti and curd on the side.
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Recipe card
Black chana curry / Kaale chane ki sabji
Ingredients
For boiling
- 200 gm black chana
- ½ tsp salt
- ¼ tsp turmeric powder
- 1 inch cinnamon stick
- 3 cup water
For tadka
- 2.5 tbsp oil
- ½ tsp cumin seeds
- 1 pinch asafoetida heeng
- 1 tsp garlic paste
- 1 – medium onion
- 2- green chilli
- 1 tsp coriander powder
- ¼ tsp turmeric powder
- ¼ tsp red chilli powder
- ½ tsp salt
- 2 tomato pureed
- ¼ tsp ginger powder
- ¼ tsp garam Masala
- 1 tsp chana Masala
Instructions
- Wash black chana several times with water and then soak it for 7-8 hours or best overnight.
- After soaking, strain the water and rinse with water once more. Then transfer them to a pressure cooker. Add salt, turmeric powder, and cinnamon stick. Add water up to 1 inch.
- Pressure cook for at least 15-20 minutes on a low medium flame.
- Once the pressure is released, open the lid and check chana for doneness. They should be soft and well cooked. If not soft enough, pressure cook for another 3-4 minutes.
- Now, in a frying pan, heat oil, add heeng and cumin seeds. Wait till they crackle. Add garlic paste and saute it till its raw smell is gone.
- After that, add chopped onion and green chilli, saute them for 2-3 minutes till they become light brown. Now add coriander powder, red chilli powder, turmeric powder, and salt. Mix well.
- Then add tomato puree, mix and cook it for 4-5 minutes or until it starts leaving oil. Add ginger powder, garam masala, and chana masala. Mix well and cook for a few seconds.
- Add boiled chana with water. Mix well with masala, cover the pan and cook it for 5-7 minutes.
- Gravy will become slightly thicker. At this stage, switch off the flame. Serve warm with jeera rice or chapatti. ENJOY!
Video
Notes
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