Black Chana Curry
Indulge in the rich and hearty flavors of Black Chana Curry, a traditional Indian dish bursting with warmth and spice. Featuring protein-packed dried black chickpeas simmered to perfection, this recipe combines aromatic spices like turmeric, garam masala, and cumin with a savory tomato-onion base to create a deeply satisfying vegetarian curry. Perfectly seasoned and slow-simmered for maximum flavor infusion, Black Chana Curry is a wholesome, high-fiber delight that pairs wonderfully with fluffy steamed rice or fresh Indian bread. Easy to prepare yet deeply flavorful, this recipe is ideal for weeknight dinners or special gatherings when you crave a comforting, homemade Indian meal.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 1 cup Dried black chickpeas (kala chana)
- 4 cups Water
- 2 tablespoons Vegetable oil
- 1 teaspoon Cumin seeds
- 1 large Onion, finely chopped
- 1 tablespoon Ginger-garlic paste
- 0.5 teaspoon Turmeric powder
- 2 teaspoons Coriander powder
- 1 teaspoon Cumin powder
- 0.5 teaspoon Red chili powder
- 2 medium Tomato, pureed
- 1 teaspoon Salt
- 1 teaspoon Garam masala
- 2 tablespoons Cilantro leaves, chopped
Instructions
Rinse 1 cup of dried black chickpeas thoroughly and soak them in 4 cups of water for 8 hours or overnight.
Drain the water and transfer the chickpeas to a pressure cooker. Add 3 cups of fresh water.
Pressure cook the chickpeas on medium-high heat for 12-15 minutes until they are tender. If using a regular pot, cook for about 60-90 minutes, adding additional water if necessary.
In a large pan, heat 2 tablespoons of vegetable oil over medium heat.
Add 1 teaspoon of cumin seeds and sauté until they begin to splutter.
Add the finely chopped large onion and cook until golden brown, stirring occasionally.
Stir in 1 tablespoon of ginger-garlic paste and sauté for 2 minutes until aromatic.
Add 0.5 teaspoon of turmeric powder, 2 teaspoons of coriander powder, 1 teaspoon of cumin powder, and 0.5 teaspoon of red chili powder. Mix well to allow the spices to bloom.
Add the pureed tomatoes and cook for 5-7 minutes, stirring frequently, until the oil begins to separate from the mixture.
Stir in the cooked black chickpeas along with 1 teaspoon of salt; mix thoroughly.
Simmer the curry over low heat for about 10 minutes, allowing the flavors to meld. Add water if the curry becomes too thick.
Finish with 1 teaspoon of garam masala and stir well.
Garnish with 2 tablespoons of chopped cilantro leaves before serving.
Serve hot with steamed rice or Indian bread.
Nutrition Facts
Calories |
1120 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 41.0 g | 53% | |
| Saturated Fat | 5.2 g | 26% | |
| Polyunsaturated Fat | 16.8 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2493 mg | 108% | |
| Total Carbohydrate | 157.0 g | 57% | |
| Dietary Fiber | 42.0 g | 150% | |
| Total Sugars | 33.4 g | ||
| Protein | 44.0 g | 88% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 417 mg | 32% | |
| Iron | 21.1 mg | 117% | |
| Potassium | 2695 mg | 57% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
