Recipe: Delicious Kala chana gravy

Kala chana gravy. Kala Chana is a protein rich, one pot gravy recipe. It can be made easily and quickly too. All you need to do is a little bit of planning to soak the black chana.

Kala chana gravy It is rich in iron and dietary fibre, making it a diabetic. Punjabi Kala Channa : a protein rich Gravy for Rotis / Flatbreads Kala Channa or black chickpeas is an excellent source of plant-based protein and makes for tasty dishes, like Gram Bouilli – a Mauritian Chickpea based snack Sundal (Navratri special salad) Lettuce-Chickpea Salad Shammi kebabs Kala Chana Curry, then, is a delicious chickpea based curry in a gravy made from simple ingredients. Black chickpeas, onions, tomatoes, garlic and spices make up the bulk of this tasty Punjabi dish. You can have Kala chana gravy using 16 ingredients and 11 steps. Here is how you cook that.

Ingredients of Kala chana gravy

  1. It’s of For soaking kala chana (black chickpeas).
  2. It’s 1 cup of Of kala chana (dried black chickpeas) – rinsed & soaked.
  3. It’s of overnight or for 8 to 9 hours.
  4. It’s 2.5 cups of Water for soaking black chickpeas.
  5. You need of Other ingredients for kala chana recipe.
  6. You need 2 tablespoons of Ghee or oil 1 teaspoon Cumin (jeera).
  7. Prepare 1 of Medium size onion, Finely chopped.
  8. It’s 2 of Medium tomatoes or 1 large tomato, Finely chopped.
  9. You need 4-5 of Garlic cloves, Finely chopped (lahsun.
  10. You need 1/2 teaspoon of Kashmiri red chilli powder Or degi mirch.
  11. Prepare 1/4 teaspoon of Turmeric (haldi).
  12. Prepare 1 pinch of Of asafoetida (hing) ½ to 1 cup Water Or as required fo.
  13. It’s of the gravy.
  14. You need of Salt as required.
  15. It’s 1/2 teaspoon of Punjabi garam masala Or regular garam masala powder.
  16. Prepare 1 tablespoon of Coriander leaves For garnishing (optional.

If you are a fan of black chickpeas, then you should also try this spicy Kadala Kari from the Kerala cuisine and Ghugni from the Bihari cuisine. Black chickpeas in a thick, masala-spiced gravy. Add in the spice powders — turmeric, garam masala, coriander, amchur, cumin and chilli powder (optional). Chop the tomato in to very fine pieces and add to the gravy.

Kala chana gravy step by step

  1. Soaking kala chana Rinse black chickpeas a couple of times in water.  Then add 2.5 cups water and soak the black chickpeas or kala chana overnight or for 8 to 9 hours.
  2. Making kala chana In a pressure cooker, add 2 tablespoon ghee or oil..
  3. Add cumin. Let them crackle and then add finely chopped onions..
  4. Sauté onions till they become light golden..
  5. Add garlic, green chilli and saute for 10 to 12 seconds..
  6. Add finely chopped tomatoes and saute them till the oil starts leaving from the sides of the onion-tomato masala..
  7. Add turmeric powder, asafoetida, kashmiri red chilli powder and saute for 2 to 3 seconds..
  8. Then add the kala chana along with all of the soaked water. Additionally also add ½ to 1 cup water as per the consistency you want. Season with salt and stir well..
  9. Pressure cook chana on a medium to high flame for 8 to 9 whistles or more till the kala chana are cooked well and softened..
  10. Lastly sprinkle the garam masala and stir. Garnish punjabi kala chana gravy with coriander leaves..
  11. Serve the black chana masala gravy  with steamed rice, rotis or chappati.

Let it cook and then include pressure cooked chickpeas too. Rasa refers to something that is saucy/gravy kind of preparation. Black chickpeas or black chana are known as kala chana in Hindi. In this dish, kala chana is cooked in besan (chickpea flour) gravy seasoned with spices, jaggery, and tamarind to give this dish its heat, sweetness, and tanginess. Add them to a large bowl and rinse them very well.