Kala Chana recipe that takes down the memory lane!
Black chickpeas curry or kala chana is a variant of garbanzo beans which is indigenous to south Asian countries. Popularly known as Bengal gram, chole, Egyptian pea or desi (native) chana. With higher fibre content and lower glycemic index, it is very popular in curries, stews and salads.
This sukhe, meaning dry, kale chane recipe is a stir-fry recipe with practically minimum ingredients and makes an interesting side-dish to go with pooris (Indian unleavened deep-fried flatbreads) or paranthas (Indian unleavened flatbreads). You can also pair it with salads and stuff it in freshly baked pitas for a delicious, plant-based, vegan, gluten-free meal. Weight-watchers should definitely give this recipe a quick try!
Sukhe Kala Chana for Halwa Poori prasad
Every year, twice to be precise, I crave for the Halwa-Kala Chana-Sooji Halwa prasad meal. During the Navratris and being a probashi, the ashtami and navami would mean going around in the neighbourhood as a kid for the halwa-poori-chole prasad and the gift money that would come with it.
Back in 90’s only a few auntys would give a ten rupees note, while rest would bless us with a 5 rupees coin. So, it was like making the best out of these two days!
By the end of these two days, we would have had this halwa-pooris for breakfast, lunch and dinner. While mom-dad were punished with the most of it, I was pretty selective.
Kapoor aunty’s halwa pooris were always special. I would neatly keep it separate for myself. You see, every year the chane would be perfectly cooked and aptly seasoned, the pooris would be perfectly fried without any uncooked spots and the halwa would be mildly sweet and not over-the-top laden with sugar and ghee!
Being a Bengali we don’t have any such tradition of kanya-pujan at home, but I want Aria to experience what we have enjoyed as kids. So, every year I make this black chickpea stir-fry or sukha kale chana recipe and serve it with some pooris and semolina halwa.
How to make Sukhe Kala Chana Masala easily & effortlessly?
The key to perfect kala chana masala, every time is soaking the black chickpeas overnight and then cooking them in a pressure cooker or Instant Pot for at least 15-20 minutes so that they soften up perfectly.
Here’s a quick list of ingredients required to make this recipe for kala chana
- Black Chickpeas or Kala Chana
- Mustard Oil. Alternate would be any other cooking oil
- Hing or Asafoetida. Omit if unavailable or not preferred
- Ginger paste
- Cumin Seeds
- Cumin Powder
- Coriander Powder
- Lemon Juice
As you can see, this kala chana dry recipe needs very few basic ingredients and can be had with greens as a salad or with a bowl of fresh yogurt for a truly healthy yet filling meal.
Otherwise, you can always serve it as it’s done traditionally! Usually, after fasting for 9 days during the Navratri, this represents a comfort meal which is offered to the deity and then relished with the whole family gathered around the table.
The indigenous chickpeas or kala chane is very beneficial to those who are hoping to lose some weight. It is rich in protein and dietary fibre. It has a low glycemic index hence keeps you full for a longer time.
Black chickpeas curry or kala chana is a variant of garbanzo beans which is indigenous to south Asian countries. Popularly known as Bengal gram, chole, Egyptian pea or desi (native) chana. With higher fibre content and lower glycemic index, it is very popular in curries, stews and salads.
- ½ cup Black Chickpeas
- 2 tbsp Mustard Oil
- 2 Green Chilies
- ¼ tsp Hing or Asafoetida
- ½ tsp Cumin Seeds
- 1½ tbsp Ginger paste
- 1 tsp Cumin Powder
- 2 tsp Coriander Powder
- 2 tbsp Lemon Juice
- Finely Chopped Coriander Leaves to Garnish Optional
-
Soak the Black Chickpeas or Kale Chane overnight in some water. Next morning discard the water and wash the soaked chickpeas well.
-
Pressure cook the black chicpeas with water, salt and a drizzle of oil. Allow it to pressure cook on high for 15 minutes and then turn off the heat. Let the pressure cooker depressurise itself.
Once it's cold enough to handle, open the lid and check the chickpeas if they are done. They should be thoroughly cooked and soft if pressed between two fingers. But shouldn't be mushy though.
-
Heat some mustard oil in a pan and temper it with cumin seeds or jeera, hing or asafoetida and green chilies. You may slice the chillies if you want some heat. Otherwise just add them in whole.
-
Add the boiled chickpeas and stir.
-
Add ginger paste and spice powders and give everything a mix.
-
Check for seasoning and add salt as required.
-
Once everything is mixed up nicely and there's no water left, add the lemon juice and take it off the heat. Serve with chopped coriander leaves on top.
Follow me on Instagram for regular updates:
📌Pin this Kala Chana recipe for later!
Leave a Reply