Guest Recipe Contributor
By Purvee Shukla
Kala chana (black chickpeas) are the desi variety of chickpeas that are brown to black in color. They are a versatile and nutritious legume commonly used in Indian and South Asian cuisines. This rich source of plant-based protein and dietary fiber makes a valuable addition to vegetarian and vegan diets. You can incorporate it into salads or add it to soups and stews for flavor and texture. You will love this delicious, deeply flavored dish that is healthy and grandma-approved, which makes for a great meal anytime of the year.
Servings: 2 – 4
Prep Time: 10 minutes
Cooking Time: 25 – 30 minutes
Ingredients
2 cups Boiled kala chana (black chickpeas) – (Soak overnight and then cook)
2 tbsp Oil
1 tbsp Ghee
1 Onion (chopped)
1 Tomato (chopped)
1 clove of Garlic
1 Bay leaf
2 -3 Cloves
1 tsp Cumin
Pinch of Hing
Salt to taste
1/2 tsp Turmeric powder
1 tsp Red chili powder
1 tsp Dhanajeeru powder
1 tsp Garam masala
Cilantro for garnish
Directions
Boil kala chana (black chickpeas) in a pressure cooker for about 8-10 whistles on medium flame.
In a pan, heat oil and ghee together. Then add onion and sauté it until golden brown. Add hing and cumin. Then add bay leaf, cloves, garlic together and sauté for 1 minute. Then add tomatoes and cook for another 2 minutes on medium flame.
After it’s cooked, add all the masala – turmeric, red chili, dhanajeeru powder & garam masala. Add a little bit of water so that masala doesn’t get burned, cook for about 1 min, then add boiled kala chana and salt to taste. You can add a little bit of boiled kala chana water to maintain consistency and gravy if you want. Let it cook in the masala for 5-8 minutes on low flame.
Garnish it with cilantro and a little bit of fresh cream or yogurt. Enjoy it with Naan or Basmati rice and prepare yourself for a tasty meal.
