Kabuli Chana Curry/Kala chana curry

Kabuli Chana Curry
Black or kala chana or Kabuli chana is the most nutritious legume. These chickpeas have numerous nutritional values and provide high protein and dietary fiber. Those who are following the weight loss programmes, this chana is ideal for them for its dense nutritive value that helps to fill up. It strengthens the mussels and bones, that’s why popular as vegetarians‘ meat. This gram is very necessary to include in the diet especially beneficial for kids’  growth
This curry tastes yum whether cooked with thick or thin gravy. Thin gravy chana curry tastes delicious  when eaten with rice. The base for gravy is prepared by roasting onion, tomatoes, ginger and garlic.
These black chana are not as soft and silky as white chana. It also takes a longer time to cook than other legumes. Also, these chana needs to be soaked overnight or 6 to 8 hours. The water in which these are soaked is also used for boiling, as this water also contains nutrition.
This black chana curry is included in my weekend menu. I generally cook this chana with thin gravy and serve with jeera rice. Being so versatile,  many preparations can be made out of it. Its soup and sprouted salad preparations are very healthy and tasty
Preparation time – 8 hours (preparation includes soaking chana for 8 hours or overnight)
Cooking time – 40 minutes
Ready in 50 minutes
Cuisine Indian( Punjabi)
Course – main
Black/kala chana or gram – 1 cup
Onions – 2 medium sized
Tomatoes – 4 medium sized
Ginger – 1-inch piece
Garlic cloves – 4-5
Green chillies – 2
Oil – 2 tbsp
Salt, red chilly powder, garam masala powder, turmeric powder, coriander powder – 2 tsp each or taste wise
Cumin/jeera seeds – 1 tsp
Water for boiling chana – 6 cups
Add soaked chana, water,1 tsp of both salt and turmeric powder to pressure cooker and let it cook on high heat
After the first whistle slow down the flame and let the chana boil for 25-30 minutes
Make a coarse paste of onions, ginger, garlic and green chillies in a blender. Make purée of tomatoes and keep aside. Heat oil in a pan and add cumin seeds
Add onion paste and roast it until becomes golden brown

Add tomato puree and stir well
Add remaining salt and all the powdered spices
Cook this masala until the oil leaves the pan
Pour this masala into cooked chana and pressure cook again for 15 minutes at low flame. Add more water if needed
Keep its gravy consistency to your choice. When the cooker cools down,  open the lid.  Garnish chana curry with fresh coriander or mint  leaves. Serve this tasty chana curry with rice, poori or paranthas

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