Kala Chana is black Chana which is a very good source of vegetarian protein. It can be cooked in a variety of forms like chaat, curries or ghugni. Here is how to make it.
As we all know protein is very essential for our overall growth and therefore I keep looking for high protein ingredients that can be included in my everyday meals.
While Paneer, Lentils are some of the sources when it comes to vegetarian meals, Chickpeas are my absolute favourite.
Both White and Black Chickpeas are always stocked up in my pantry and whenever I need the feel to add some protein into my meals, I take them out and makes curries from across India.
From South Indian to North Indian, there are so many variations that you can make using this single ingredient.
So, today I will show you how to make a North Indian Style Kala Chana Curry, which was also my childhood favourite.
And I can say my mother makes it the best!
So I took the recipe from her and since then I follow her recipe to the T, and it comes out delicious every time.
It is also a great curry to make, when you are out of vegetables in the fridge or when you just want to give your usual sabzi a break.
You can also try these Black Chana Recipes too – Sookha Kala Chana, Jaisalmeri Chana, Kadala Curry and Chana Chaat.
What is Black Chana?
Black Chana or Kala Chana, also known as Bengal Gram belong to the family of chickpeas and are very rich in protein.
These desi chickpeas are a great source of protein, especially for vegetarians.
Not only this, they also have much higher fibre content and lower glycemic index.
What is Kala Chana Curry?
It is a popular North Indian Curry, where black chickpeas are cooked in a spicy yogurt based gravy.
It also has besan which helps in the thickening of the curry.
The base of the curry also has ingredients such as – onion, tomato, ginger, garlic, whole spices, kasuri methi and everyday spices.
Also for the best taste, make sure you make this curry in mustard oil as it lends it a delicious flavor.
If mustard oil is not available, you can use any vegetable oil to make this high protein curry.
Ingredients
Health Benefits
Firstly, it is an excellent source of protein, therefore a great replacement for meat in vegetarian and vegan diets.
It is said to be high in antioxidants, which promotes heart health and reduce the risk of heart diseases
Also rich in fibre, it helps in controlling the cholesterol levels which also promote cardiovascular health.
It also aids weight loss and helps in digestion.
Serving Suggestions
This curry can be served along with Indian Bread such as Phulka, Tawa Paratha, Lachha Paratha, Bhatura, Naan, or Puri.
This curry also tastes delicious along with Steamed Rice, Jeera Rice, and even Matar Pulao.
How long to soak Black Chana?
You can soak it overnight or a maximum of 3-4 hours are enough to make them grow plump and ready for cooking.
If you are in a hurry, you can soak them in hot water instead of about 2 to 3 hours.
How long to cook Kala Chana?
Cook it in a pressure cooker till the cooker releases about 6 to 8 whistles on high to medium flame.
You can also cook on a high flame for about 2 whistles and then on a medium flame for about 15 minutes.
If cooking in an instant pot, then you need to cook it at high pressure for about 25 to 30 minutes.
Kala Chana in Instant Pot
To make this recipe in Instant Pot, add onion, ginger, garlic, and tomato in a blender and blend to make a coarse paste.
Press the saute button on the instant pot. Once it displays hot, add the oil.
Add cloves, cinnamon, and cardamom and fry for a few seconds.
Add onion, tomato paste, and cook for 3-4 minutes.
Now add coriander powder, turmeric powder, and Kashmiri red chilli powder and fry for another minute.
Add the soaked chana, yogurt, besan, kasuri methi, and salt and cook for a minute.
Add 2 cups of water and close the pot with its lid.
Press PRESSURE COOK.
Set the time to 30 minutes at high pressure and make sure that the pressure valve should be in the sealing position.
Let the pressure release naturally.
Open the pot, garnish with finely chopped coriander leaves.
Step By Step Recipe
Add onion, ginger, garlic, and tomato in a blender and blend to make a coarse paste.
Heat oil in a pressure cooker. Add cloves, cinnamon, and cardamom and fry for a few seconds. Add onion, tomato paste, and cook for 5-6 minutes.
Now add coriander powder, turmeric powder, and Kashmiri red chilli powder and fry for another minute.
Add the soaked chana, yogurt, besan, kasuri methi, and salt and cook for a minute.
Add 2 cups of water and pressure cook the chana until it is well cooked.
Remove the cooker from heat and let the pressure release. Open the lid of the cooker. Garnish the chana with fresh coriander and serve hot.
Kala Chana Recipe
Kala Chana is black Chana which is a very good source of vegetarian protein. It can be cooked in a variety of forms like chaat, curries or ghugni.
Ingredients
- 1 cup Onion chopped
- 2 tsp Ginger chopped
- 2 tsp Garlic chopped
- 1 cup Tomato chopped
- 4 tbsp Mustard Oil
- 2-3 Cloves
- 1 inch Cinnamon
- 1 Black Cardamom
- 2 tsp Coriander Powder
- 1 tsp Turmeric Powder
- 2 tsp Kashmiri Red Chilli Powder
- 1 cup Black Chana soaked
- 1/4 cup Yogurt
- 2 tbsp Besan
- 2 tbsp Kasuri Methi
- Salt to taste
Instructions
Add onion, ginger, garlic and tomato in a blender and blend to make a coarse paste.
Heat oil in a pressure cooker.
Add cloves, cinnamon and cardamom and fry for a few seconds.
Add onion, tomato paste and cook for 5-6 minutes.
Now add coriander powder, turmeric powder and Kashmiri red chilli powder and fry for another minute. Add little water if the masala is burning.
Add the soaked chana, yogurt, besan, kasuri methi and salt and cook for a minute.
Now add 2 cups of water and pressure cook the chana until it is well cooked.
Remove the cooker from heat and let the pressure release.
Open the lid of the cooker. Garnish the chana with fresh coriander and serve hot.
Recipe Notes
Cook Kala Chana in a pressure cooker till the cooker releases about 6 to 8 whistles on high to medium flame.
You can also cook on high flame for about 2 whistles and then on medium flame for about 15 minutes.
If cooking in an instant pot, then you need to cook it at high pressure for about 25 to 30 minutes.
Did you make this recipe? Let me know!