If you are fond of exploring new recipes, you might have come across black chickpeas, known as kala chana in Hindi. These legumes are versatile, packed with nutrients, and can be prepared in various delicious ways. Today, let's delve into a simple yet flavorful black chana recipe that you can easily make at home.
Why Choose Black Chana?
Black chana is not only a staple in many Indian households but also holds numerous health benefits:
- Rich in protein, ideal for vegetarians and vegans.
- High in dietary fiber, promoting digestive health.
- Contains antioxidants that help combat free radicals.
- Good source of vitamins and minerals like vitamin C, vitamin B6, folate, iron, magnesium, and potassium.
This makes it an excellent addition to a balanced diet, particularly for those looking to manage weight, control blood sugar levels, or simply enjoy a hearty meal.
Ingredients for Black Chana
- 1 cup of black chickpeas (soaked overnight)
- 2 tablespoons of oil
- 1 large onion, finely chopped
- 2-3 garlic cloves, minced
- 1 inch piece of ginger, grated
- 2-3 tomatoes, pureed
- 1 teaspoon of cumin seeds
- 1 teaspoon of coriander powder
- 1⁄2 teaspoon of turmeric powder
- 1⁄2 teaspoon of red chili powder
- 1⁄2 teaspoon of garam masala
- Salt to taste
- Fresh coriander leaves for garnishing
- Lemon wedges (optional)
🍲 Note: Ensure you soak the black chickpeas overnight or for at least 6-8 hours to reduce cooking time and improve digestibility.
How to Cook Black Chana
- Drain and rinse the soaked black chickpeas: Drain off the soaking water, rinse the chickpeas, and set them aside.
- Cook the chickpeas: In a pressure cooker, add the chickpeas with about 3 cups of water. Cook for 4-5 whistles or until they are tender.
- Heat oil: In a large pan, heat 2 tablespoons of oil over medium heat.
- Add spices: Add cumin seeds and let them crackle. Then, add the chopped onions and sauté until they turn golden brown.
- Mince and add ginger and garlic: Add minced garlic and grated ginger, cooking for another minute.
- Incorporate tomato puree: Add the tomato puree and cook until the oil separates from the mixture.
- Add spices: Introduce coriander powder, turmeric, red chili powder, and salt. Stir well.
- Combine with chickpeas: Add the cooked black chickpeas along with their water into the pan. Stir to mix with the spice mixture.
- Simmer: Let the curry simmer on low heat for 10-15 minutes to meld the flavors.
- Finish with garam masala: Sprinkle garam masala over the top, and allow it to cook for an additional minute.
- Garnish: Finish with freshly chopped coriander leaves and a squeeze of lemon if desired.
The beauty of this black chana recipe lies in its simplicity and the depth of flavor it achieves through basic ingredients. The final dish is not only nutritious but also vibrant, perfect for a wholesome meal. Serve it hot with rice, roti, or simply enjoy it as a snack.
Understanding the balance of spices and the perfect cooking time for chickpeas can turn a simple dish into a culinary delight. Experiment with the recipe, adjusting spice levels to your taste, or adding variations like boiled potatoes or paneer for a richer experience.
In summary, black chana is an easy-to-make, nutritious option that adds diversity to your regular menu. Its health benefits coupled with its delightful taste make it a must-try for anyone interested in culinary exploration or healthy eating.
How long should I soak black chickpeas?
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Black chickpeas should be soaked for at least 6-8 hours or overnight for best results. This not only reduces cooking time but also makes them easier to digest.
Can I make this recipe in an Instant Pot?
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Yes, you can make black chana in an Instant Pot. Soak the chickpeas, then cook them for about 20-25 minutes on high pressure in the Instant Pot after adding spices and water.
What variations can I add to the black chana recipe?
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Adding boiled potatoes, paneer, or even spinach can make the dish richer. You could also try different spices like kasuri methi (fenugreek leaves) or dry mango powder (amchur) for a tangy twist.
