Spice Up Your Meal with Lip-Smacking Kala Chana Dry | Easy Recipe!
Learn how to make a delicious Kala Chana Dry recipe with this easy step-by-step guide. Perfect for a healthy and protein-packed meal!
Are you looking for a delicious and healthy vegetarian recipe that is easy to make? Look no further than Kala Chana Dry! This Indian dish is packed with flavor and protein, making it the perfect addition to your weekly meal rotation. Whether you're a seasoned chef or a cooking novice, this recipe is sure to impress. With just a few simple ingredients and some basic spices, you can whip up a satisfying and nutritious meal in no time. So, grab your apron and get ready to tantalize your taste buds with this mouthwatering Kala Chana Dry recipe!
Introduction
In this article, we will learn how to make a delicious and healthy Kala Chana Dry recipe. Kala chana, also known as black chickpeas, is a versatile legume that is packed with nutrients and flavor. This recipe is perfect for a quick and easy weeknight dinner or can be served as a side dish at a family gathering. Let's get started!
Ingredients
To prepare the Kala Chana Dry recipe, you will need the following ingredients:
For boiling the chickpeas:
- 1 cup kala chana (black chickpeas)
- Water for soaking and boiling
- 1 teaspoon salt
For the masala:
- 2 tablespoons oil
- 1 teaspoon cumin seeds
- 1 medium-sized onion, finely chopped
- 2 tomatoes, pureed
- 1 tablespoon ginger-garlic paste
- 1 teaspoon turmeric powder
- 1 teaspoon red chili powder (adjust according to your taste)
- 1 teaspoon coriander powder
- 1/2 teaspoon garam masala
- Salt to taste
- Fresh coriander leaves for garnishing
Instructions
Step 1: Soaking and Boiling the Chickpeas
1. Take one cup of kala chana (black chickpeas) and rinse them thoroughly under running water. Then, soak them in enough water overnight or for at least 6-8 hours.
2. After soaking, drain the water and transfer the chickpeas to a pressure cooker. Add fresh water and salt. Close the lid of the pressure cooker and cook on medium heat for about 7-8 whistles, or until the chickpeas are soft and cooked through. Once done, set aside.
Step 2: Preparing the Masala
1. Heat oil in a large pan or kadhai over medium heat. Add cumin seeds and let them splutter.
2. Add finely chopped onions and sauté until they turn translucent and golden brown.
3. Add ginger-garlic paste and cook for a minute until the raw smell disappears.
4. Next, add the tomato puree and cook until the oil separates from the masala.
5. Now, add turmeric powder, red chili powder, coriander powder, garam masala, and salt. Mix well and cook for a couple of minutes to allow the flavors to blend together.
Step 3: Combining the Chickpeas and Masala
1. Once the masala is cooked, add the boiled chickpeas (kala chana) to the pan. Mix well to coat the chickpeas evenly with the masala.
2. Reduce the heat to low and let the chickpeas simmer in the masala for about 5-10 minutes to absorb the flavors.
3. Garnish with freshly chopped coriander leaves.
Step 4: Serving
1. Transfer the Kala Chana Dry to a serving dish.
2. Serve hot with roti, naan, or steamed rice.
Conclusion
This Kala Chana Dry recipe is a perfect balance of taste and nutrition. The black chickpeas are not only rich in protein and dietary fiber but also offer a distinct flavor to the dish. With simple ingredients and easy-to-follow instructions, you can create a delicious and wholesome meal that will be loved by everyone. So, give this recipe a try and enjoy a hearty and satisfying meal!
Kala Chana Dry Recipe - Instructions
Welcome to the savory world of Kala Chana Dry Recipe, where we will guide you through the process of preparing a delicious and satisfying dish packed with flavors!
Ingredients:
Gather the following ingredients - half a cup of black chickpeas (kala chana), 1 onion (finely chopped), 1 tomato (finely chopped), 2 green chilies (sliced), 2 tablespoons of oil, 1 teaspoon of cumin seeds, 1 teaspoon of ginger-garlic paste, 1 teaspoon of red chili powder, 1/2 teaspoon of turmeric powder, 1 teaspoon of coriander powder, 1/2 teaspoon of garam masala, salt to taste, and a handful of fresh coriander leaves (chopped).
Soaking the Chana:
Begin by soaking the black chickpeas (kala chana) overnight in enough water to cover them. Drain and rinse the chickpeas before using them in the recipe.
Cooking the Chana:
In a pressure cooker, add the soaked chickpeas along with twice the amount of water. Cook them until tender; this may take around 15-20 minutes or 4-5 whistles on medium heat. Once cooked, drain any excess water and set the cooked chickpeas aside.
Preparing the Base:
Heat oil in a pan and add cumin seeds, allowing them to sizzle for a few seconds. Then, add the finely chopped onion and sauté until translucent.
Adding Aromatic Flavors:
Add ginger-garlic paste and green chilies to the pan. Cook for a minute or until the raw smell disappears.
Spices Galore:
Now it's time to add the array of spices - red chili powder, turmeric powder, coriander powder, and salt. Mix well to coat the onion mixture evenly.
Tomato Magic:
Incorporate the finely chopped tomatoes and cook until they become soft and blend with other ingredients to form a thick gravy-like consistency.
Combining the Elements:
Add the cooked chickpeas to the pan and mix gently, ensuring all the chickpeas are well coated with the tomato-based masala.
Final Touch and Garnish:
Sprinkle garam masala over the dish, garnish it with freshly chopped coriander leaves, and give it a final mix to enhance the flavors. Serve the Kala Chana Dry dish hot with rotis or rice for a satisfying meal.
Now you're ready to indulge in the delightful flavors of this Kala Chana Dry Recipe. Enjoy!
Kala Chana Dry Recipe
Introduction
Kala Chana Dry is a delicious and nutritious Indian dish made with black chickpeas. It is a popular recipe that can be enjoyed as a snack or as a side dish with roti or rice. The dish is packed with flavors and spices, making it a favorite among many households.
Ingredients
To make Kala Chana Dry, you will need the following ingredients:
- 1 cup of dried black chickpeas (kala chana)
- 1 onion, finely chopped
- 2 tomatoes, pureed
- 2 green chilies, slit
- 1 tablespoon ginger-garlic paste
- 1 teaspoon cumin seeds
- 1 teaspoon turmeric powder
- 1 teaspoon red chili powder
- 1 teaspoon coriander powder
- 1 teaspoon garam masala
- Salt to taste
- 2 tablespoons oil
- Fresh coriander leaves for garnishing
Instructions
Follow these steps to prepare Kala Chana Dry:
- Soak the dried black chickpeas in water overnight. Drain the water and rinse the chickpeas thoroughly.
- In a pressure cooker, add the soaked chickpeas along with 3 cups of water. Cook for about 4-5 whistles or until the chickpeas are tender. Drain and set aside.
- In a pan, heat oil and add cumin seeds. Allow them to splutter.
- Add chopped onions and sauté until they turn golden brown.
- Add ginger-garlic paste and green chilies. Sauté for a minute.
- Add tomato puree and cook until the oil separates from the mixture.
- Add turmeric powder, red chili powder, coriander powder, and salt. Mix well.
- Add the cooked chickpeas and mix until well-coated with the spice mixture.
- Cover the pan and let it simmer for 10-15 minutes on low heat, allowing the flavors to blend together.
- Sprinkle garam masala and garnish with fresh coriander leaves.
- Serve hot as a snack or as a side dish with roti or rice.
Table Information
Here is a table providing nutritional information for Kala Chana Dry recipe:
| Nutrient | Amount per Serving |
|---|---|
| Calories | 180 |
| Protein | 8g |
| Fat | 6g |
| Carbohydrates | 25g |
| Fiber | 6g |
| Calcium | 60mg |
| Iron | 3mg |
Conclusion
Kala Chana Dry is a delightful recipe that combines the goodness of black chickpeas with aromatic spices. It is not only tasty but also a great source of protein and fiber, making it a healthy choice for a meal. Give this recipe a try and enjoy its rich flavors!
Thank you for visiting our blog and taking the time to read about our delicious Kala Chana Dry Recipe. We hope that you found the instructions clear and easy to follow. Now, it's time to put your culinary skills to the test and try this recipe at home!
If you're looking for a healthy and protein-rich dish, then this Kala Chana Dry Recipe is perfect for you. With its simple ingredients and aromatic spices, it offers a burst of flavors that will leave you craving for more. Whether you're a vegetarian or simply looking for a meatless meal option, this recipe is sure to satisfy your taste buds.
To start off, make sure you soak the kala chana overnight to ensure that they cook evenly and become tender. This step is crucial in achieving the perfect texture for this dish. Once soaked, drain the water and rinse the chana thoroughly before cooking. This will help get rid of any impurities and ensure a clean and flavorful end result.
Next, follow the step-by-step instructions provided in the article to prepare the masala and cook the chana. The combination of spices like cumin, coriander, turmeric, and garam masala adds a depth of flavor to the dish, while the onions and tomatoes provide a subtle sweetness. Don't forget to garnish with fresh coriander leaves before serving to add a refreshing touch.
In conclusion, this Kala Chana Dry Recipe is a must-try for all food enthusiasts. It's not only delicious but also packed with nutrients and benefits. Whether you're cooking for yourself, your family, or hosting a dinner party, this recipe is sure to impress. So go ahead, give it a try and let us know how it turned out. Happy cooking!
People Also Ask About Kala Chana Dry Recipe
1. How to make Kala Chana Dry?
To make Kala Chana Dry, follow these simple steps:
- Soak the Kala Chana (black chickpeas) overnight or for at least 8 hours.
- Drain the soaked Kala Chana and rinse them well.
- In a pressure cooker, add the soaked and rinsed Kala Chana with enough water to cover them.
- Add salt to taste and pressure cook for about 15-20 minutes or until they become soft and cooked.
- Meanwhile, heat oil in a pan and sauté finely chopped onions until golden brown.
- Add ginger-garlic paste and sauté for a minute.
- Next, add tomato puree, turmeric powder, red chili powder, coriander powder, and garam masala.
- Cook this masala mixture until the oil separates from the sides.
- Add the cooked Kala Chana to the masala mixture and mix well.
- Cook for a few more minutes until the flavors blend together.
- Garnish with freshly chopped coriander leaves.
- Serve hot with roti or rice.
2. Can I use canned Kala Chana instead of soaking and cooking them myself?
Yes, you can use canned Kala Chana as a time-saving alternative. Simply drain and rinse the canned chickpeas before adding them to the recipe. Adjust the cooking time accordingly as canned chickpeas are already cooked.
3. What are some variations of Kala Chana Dry?
Here are a few popular variations of Kala Chana Dry:
- Kala Chana Masala: Add more spices and simmer the dish in a thick tomato-based gravy.
- Spicy Kala Chana: Increase the amount of red chili powder or add green chilies for an extra kick.
- Kala Chana Salad: Toss cooked Kala Chana with diced vegetables, lemon juice, and chaat masala for a refreshing salad.
4. Can I make Kala Chana Dry without using onions and garlic?
Yes, you can make a delicious onion and garlic-free version of Kala Chana Dry. Simply skip the step of sautéing onions and ginger-garlic paste. Instead, enhance the flavor with other spices like cumin seeds, fennel seeds, and asafoetida.