Black Chana Dry Vegetable
Black Channa Dry is a delicious Indian dish made with black chickpeas (kala chana) and a blend of aromatic spices. It is a vegan and gluten-free recipe, making it suitable for many dietary preferences. It is also a great source of plant-based protein, fiber, and other nutrients, making it a healthy choice for lunch or dinner.
Nutrition Facts
Per serving
Energy
157 kcal
Protein
6 g
Carbs
22 g
Fat
6 g
Fiber
7 g
Ingredients
Cumin seeds
1 tsp (5g)
Common salt
0.5 tsp (2.5g)
Black Chickpeas (desi chana)
1 small cup (100g)
Chopped Green Chilli
1 tsp (2g)
Chopped Onion
0.5 medium cup (80g)
Chopped Tomato
1 cup (200g)
Coriander Powder
1 tsp (2g)
Cumin Powder
1 tsp (2g)
Garam Masala
1 tsp (3g)
Red chilli Powder
1 tsp (5g)
Sunflower oil
1 tbsp (15g)
Fresh Coriander Leaves (chopped)
1 tbsp (5g)
Instructions
Preparation
-Soak chana 5-6 hours or overnight, next day pressure cook the black chickpeas for 4-5 whistle, drain & keep it aside.
Cooking Steps
Heat oil in a pan over medium heat. Add cumin seeds and let them splutter.
Add chopped onions and sauté for 2-3 minutes until they turn translucent.
Add chopped tomatoes, green chili, and salt. Cook for 3-4 minutes until the tomatoes soften and turn mushy.
Add coriander powder, cumin powder, garam masala, and red chili powder. Stir well and cook for 1-2 minutes.
Add boiled black chickpeas and mix well, ensuring the chickpeas are coated in the masala.
Cover the pan with a lid and let it cook for 5-7 minutes over low heat until the chickpeas are heated through and have absorbed the flavors of the masala.
Garnish with fresh coriander leaves and serve hot.