Punjabi Kala chana curry is delicious curry made with black chickpeas. I cook Kala chana or black chickpeas a flavourful spicy gravy made with tomatoes and onion gravy base. Authentic Punjabi recipe of Kala chana tastes best with steamed rice or chapati.
Punjabi Kala chana curry is easy and flavourful Punjabi style curry. I serve it mostly with steamed rice or chapati, with paratha it tastes simply divine.
Last week I started this series of everyday Indian recipes. Punjabi Kala Chana curry or Kale chane ki sabzi is the second recipe in the series. The reason for starting the series is I miss the food that we have grown up eating. Another reason is that somehow amidst the fancy food available these days somehow these simple recipes are losing their appeal. So, I wanted to document such simple and healthy recipes that are easy to cook and taste best.
When we talk about North Indian food and especially Punjabi food, it is highly misunderstood. When we think Punjabi food Most of the people visualize restaurant style cream and butter laden food. Punjabi food is way more elaborate than a Dal Makhani, butter nan, chole masala, butter paneer etc. But only very few know that these are the few things, which you will rarely find on the table in a Punjabi home.
Yes! we do love our ghee, Lassi, and milk, but that’s it. We really don’t use copious amounts the way you see in Punjabi restaurants. Most of our homemade Punjabi curries are not those disgusting floating with oil and overtly spicy curries. Kala Chana curry is one of these healthy light I cook very often in my home.
Kala Chana is known by many names, horse gram, black chickpeas, Kadala in southern India or in some parts as Bengal gram. It is a very nutritious legume. One cup of kale Chana provides you almost 15g of protein, which is good enough to meet the 31% daily recommended allowance for women, and 26% for the men. It is a very rich source of dietary fiber 12 g in 1 cup, which is 35% of daily requirement. Kala Chana is food with very low Glycemic Index of 8, which makes it an ideal food for diabetics.
There is this interesting story I came across here. When Emperor Shahjahan was put in prison by his own son Aurangzeb, he restricted Shahjahan’s diet to one food. Emperor chose koala Chana because he knew the health benefits of kala chana. I don’t really know how true is this story. But, one thing is true, Kala Chana is very healthy. You can include it in your diet in various ways. Punjabi Kala Chana curry is one of the recipes you can cook with Kala Chana or black chickpeas.
Recipe Notes for Kala Chana Curry
- You can cook kala Chana curry according to the desired consistency. A thin and soupy curry if you are eating with rice, or a thicker and reduced gravy to go along with roti or paratha.
- Soak the Chana for a few hours and cook it in the pressure cooker, it reduces the cooking time. You can always boil some extra to use it in salads and soups.
This Kala Chana curry recipe my mother makes it. Nothing complicated about it, but amazes me that they knew the healthy properties of foods back then. and always found little additions or ways to add to the nutrition value.
Kala Chana Curry Recipe in Instant Pot/Pressure Cooker
For example, this is the recipe where we soak kala Chana with dried amla (Indian gooseberries), a powerhouse of vitamins and minerals and further enhances the nutrition profile of the Kala Chana curry. So you see there is so much more to a curry than fats and calories.
If you love kala chana or black chickpeas, other than this kala chana curry you may also like to try Kala chana pulao
- 200 g Chana chickpeas Kala /black
- 1 pinch asafoetida /hing
- 1 cup masala *Basic Paste recipe link below the recipe*
- 1 tsp garam masala
- coriander leaves Chopped for garnish
- 2-3 amla/gooseberry (dried)
Wash and soak kala chana along with amla for 4-6 hours . Discard water, and cook the beans with 3 cups of water in a pressure cooker for 3-4 whistles , or you can use canned bean If you are in hurry.
Cook Basic masala from *this recipe*
Heat one teaspoon of oil and a pinch of asafoetida to it, cook for half a minute.
Take approx one cup masala paste from above recipe and add it to the pan.
Serve hot with steamed rice or any flat bread.