Black Chana Curry (No Onion, Garlic)
This Black Chana Curry (No Onion, Garlic) with Less Oil is a healthy and delicious dish that is perfect for lunch or dinner. It is a vegan and gluten-free recipe, making it suitable for many dietary preferences. Black Chana (black chickpeas) are a good source of protein, fiber, and other essential nutrients.
Nutrition Facts
Per serving
Energy
115 kcal
Protein
5 g
Carbs
18 g
Fat
3 g
Fiber
5 g
Ingredients
Grated Ginger
1 tsp (3g)
Turmeric powder
0.5 tsp (2.5g)
Cumin Powder
0.25 tsp (0.5g)
Coriander Powder
0.5 tsp (1g)
Common salt
0.5 tsp (2.5g)
Black Pepper
0.25 tsp (0.5g)
Olive Oil
1 tsp (5g)
Chopped Tomato
1 cup (200g)
Plain Water
2 medium cup (500g)
Black Chickpeas (desi chana)
0.5 cup (100g)
Instructions
Preparation
Rinse and soak kala chana overnight or 10-12 hours
Pressure cook the soaked black chana with enough water and cook it for 4-5 whistles or until they are cooked through. Drain and set aside.
Cooking Steps
Heat the olive oil in a pan over medium heat.
Add the chopped tomato, sauté for 2-3 minutes.
Add the grated ginger, and sauté for another 1-2 minutes until fragrant.
Add the turmeric powder, cumin powder, coriander powder, salt, and pepper. Stir well to combine.
Add the boiled black chana to the pan and mix well and coated in the spice mixture.
Add water to the pan and stir well.
Cover the pan with a lid and let the curry simmer for 10 minutes over low heat.
Serve hot.