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Kala Chana Sabji | Black Chickpea Sabji

  • Published On August 31, 2020
  • In Video
  • By Guest Author
  • 0 comments
  • Prep Time
    300 to 360
  • Cook Time
    30 Minutes
  • Difficulty Level
    Beginner

Kala Chana Sabji | Black Chickpea Sabji is a delicious, healthy, and flavorful recipe.

Kala Chana Sabji | Black Chickpea Sabji is a healthy curry recipe prepared mainly with black chickpeas, also known as desi chickpeas. This curry recipe can be prepared either in a dry variety or gravy based. It is an ideal curry recipe served with roti, chapati, jeera rice, or plain rice. When it comes to protein-based dishes in our diet, the black chana recipe helps out to supply the missing nutrient in our diet. Try to prepare it and enjoy it with family and friends. Share your feedback in the comment section.

Tips and Suggestions by Mom Chef:-

  • Soak the kala chana at least 4 to 5 hours or overnight.
  • While boiling the chana, add mustard oil to enhance the taste of the chana.
  • Pressure cook it until it becomes soft, or it will be difficult to eat.
  • Tomato puree is added to have the thick gravy.
  • Adjust the spice and serve it hot for the better taste.

For more such exciting recipes like Kala Chana Sabji | Black Chickpea Sabji, please click on the following links:

  1. Kala Chana Salad | Detox Weight Loss Salad
  2. Black Chana Soup : A Truly Comforting Soup
  3. Chickpea / Chana Sundal

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Ingredients

  • Oil - 1 tablespoon
  • Cumin seeds - 1 teaspoon
  • Hing/ asafoetida - a pinch
  • Onion - 1 small-sized finely chopped
  • Ginger - 1/2 teaspoon grated
  • Garlic - 1/2 teaspoon grated
  • Tomato and green chili puree - 1 tomato and 1 green chili
  • Turmeric powder - a pinch
  • Red chili powder - 1/2 teaspoon
  • Coriander powder - 1 teaspoon
  • Roasted cumin seeds powder - 1/2 teaspoon
  • Salt - as required
  • Kala chana/ black chickpea - 1 cup
  • Kasuri methi/ dry fenugreek leaves - as required
  • Coriander leaves - finely chopped as required for garnishing
  • Mustard oil - 1 teaspoon

Instructions

  1. Wash the chickpeas with water a couple of times and then soak it in drinking water for at least 4 to 5 hours or overnight. Close with a lid and set aside.
  2. Take the chickpeas along with the water used for soaking in a pressure cooker. Add salt, some more water, and mustard oil .
  3. Pressure cook for about 5 to 6 whistles on a medium flame and turn off the flame and let the pressure release naturally.
  4. Once it is done, open the cooker and strain the chickpeas. Also, save the water in a bowl.
  5. Heat oil in a pan. Add cumin seeds, hing, and onion. Saute it well.
  6. Add grated ginger and garlic. Saute it well and add tomato chili puree. Mix it well and allow it to cook until it leaves the oil from sides. It takes 3 to 4 minutes to cook.
  7. Add turmeric powder, red chili powder, coriander powder, roasted cumin powder, and salt. Saute it well on low flame.
  8. Add chickpea and the saved water to it. Saute it and cover and cook it for 1 to 2 minutes on medium flame.
  9. Crush kasuri methi between the palm and add it.
  10. Garnish it with the coriander leaves and turn off the flame.
  11. Delicious Kala Chana Sabji | Black Chickpea Sabji is ready to be served.
  • Servings : 3
  • Ready in : 330 to 390
  • Special Category : Healthy Food, Sabji
  • Recipe Type : Dinner, Lunch

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About Chef

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Guest Author showcases the recipes sent to us by individual users on our email id zaykakatadka@gmail.com

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