Kala Channa (North Indian Lunch Recipes)

 

Kala channa, also known as black chickpeas, is a versatile and nutritious legume commonly used in Indian cuisine. This small, dark legume packs a punch with its rich nutty and earthy flavor, making it a popular choice for many dishes. It's a fantastic source of protein, fiber, vitamins, and minerals, making it a valuable addition to any diet.

When cooked, kala channa makes for a delicious main course, often paired with steamed rice, naan bread, or chapati. Its adaptability shines through as it can also be used in various recipes such as salads, stews, and soups. Additionally, it's a beloved street food in India, often served with an array of toppings like chopped onions, tomatoes, and fresh coriander leaves.

Adding to its allure, kala channa is not only high in protein but also low in fat, making it a healthy and wholesome choice for meals. Whether enjoyed as a main dish or used as an ingredient in other recipes, kala channa is a wonderful way to incorporate protein-rich food into your daily meals.

                                                                                            

Recipe:

Ingredients: 

Kala Channa 1 cup Washed and soaked overnight.

 

Onion 1 medium size finely chopped

 

Tomatoes 2 medium size finely chopped

 

Oil 4 tbsp

 

Jeera 1 tsp

 

Mustard seeds 1 tsp

 

Turmeric 1/2 tsp

 

Kashmiri chilli powder

 

Ginger garlic paste 1 tsp

 

Salt to taste

 

Dhania jeera powder 1 1/2 tsp

 

Amchur powder a pinch

 

Kasuri methi 1 tsp

 

Garam Masala 1 1/2 tsp

 

Kitchen King Masala 1/2 tsp

 

Fresh Coriander 2tbsp 

 

Jaggery 1/2 tsp

 

Water 2 cups ( I use the channa stock i.e cooked channa water. It is loaded with nutrition)

Method:

 

Wash the channa and soak it for 8 hours. The best is to soak overnight. Add a little salt and pressure cook it for 4 whistles.
 
  Meanwhile, heat the pan. Add 4 tbsp of oil. Add mustard seeds and jeera. Let it crackle. Add the onions and saute it for a couple of mins. Add ginger garlic paste. Saute it for a few mins until the raw smell goes off. Add the tomatoes. Give a mix.
 
Add turmeric powder, Kashmiri chili powder, dhania-jeera powder, amchur powder, kasuri methi, garam masala, kitchen king, jaggery, and salt. Saute it well. cover and cook it on a low flame. Cook till the oil separates from the spices. Add water (preferably cooked channa water.) Add fresh finely chopped coriander. cover and cook for 5 mins. Add the cooked channa and let it simmer for 10 mins on a low flame.

Garnish with fresh finely chopped coriander. Enjoy !! Kala Channa is ready to serve with hot puris, roti, or steamed rice.

Tip: You can skip onion and garlic if you are fasting. Add 2 tbsp grated ginger and finely tomatoes. It enhances more flavor of the dish.

 

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Nutritional Value Per Serving of Kala Channa Sabzi (Approximately):

Calories: Approximately 200-250 kcal

 Fat: 8-10 grams

 Saturated Fat: 1-2 grams

 Cholesterol: 0 milligrams

 Sodium: 300-400 milligrams

 Carbohydrates: 30-35 grams

 Fiber: 10-12 grams

 Sugars: 3-5 grams

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