High Protein Black Chana Curry
Bursting with rich, aromatic spices and packed with plant-based protein, this High Protein Black Chana Curry is a wholesome, hearty dish perfect for a nourishing meal. Made with protein-rich black chickpeas, vibrant tomatoes, and a fragrant blend of garlic, ginger, and Indian spices like turmeric, garam masala, and cumin, this curry is a flavorful powerhouse. The recipe involves soaking the black chana overnight to ensure a tender bite, followed by slow cooking in a pressure cooker to infuse the legumes with robust seasoning. With just 15 minutes of prep time, this comforting curry is ideal for busy weeknights yet special enough for a weekend feast. Garnished with fresh cilantro, it pairs beautifully with steamed rice, roti, or naan, making it a versatile centerpiece for vegan, vegetarian, and gluten-free diets. Packed with nutrients, flavor, and warmth, this curry is a must-try for anyone looking to enjoy a high-protein, plant-based meal.
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Recipe Information
Ingredients
- 1 cup Black chana (black chickpeas)
- 2 tablespoons Olive oil
- 1 medium Onion
- 2 medium Tomatoes
- 3 Garlic cloves
- 1 inch Ginger piece
- 1 Green chili
- 1 teaspoon Cumin seeds
- 1 teaspoon Coriander powder
- 0.5 teaspoon Turmeric powder
- 0.5 teaspoon Red chili powder
- 0.5 teaspoon Garam masala
- 1 teaspoon Salt
- 3 cups Water
- 2 tablespoons Fresh cilantro
Instructions
Rinse the black chana thoroughly under running water. Soak the black chana in enough water overnight or for at least 8 hours. Drain the soaked chana before cooking.
Finely chop the onion, tomatoes, garlic, and ginger. Slit the green chili lengthwise.
In a pressure cooker, heat olive oil over medium heat. Add cumin seeds and let them splutter.
Add chopped onions and sauté until they turn translucent, about 4-5 minutes.
Add the chopped garlic, ginger, and green chili. Sauté for another 2 minutes until fragrant.
Add the chopped tomatoes and cook until they become soft and the oil starts separating from the masala, about 5 minutes.
Stir in coriander powder, turmeric powder, red chili powder, and salt. Cook the spices for another 2 minutes.
Add the soaked and drained chana to the cooker. Mix well to coat the chana with the masala.
Pour in 3 cups of water and mix everything together.
Close the lid of the pressure cooker. Cook on high flame until the first whistle, then reduce to low flame and cook for 20 minutes. Turn off the heat and let the pressure release naturally.
Once the pressure is released, open the cooker, and stir the curry. Adjust salt if needed.
Sprinkle garam masala and mix well. Let the curry simmer on low heat for another 5 minutes to thicken slightly.
Garnish with freshly chopped cilantro before serving.
Serve hot with rice, roti, or naan.
Nutrition Facts
Calories |
750 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 35.7 g | 46% | |
| Saturated Fat | 5.1 g | 26% | |
| Polyunsaturated Fat | 2.9 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2464 mg | 107% | |
| Total Carbohydrate | 90.0 g | 33% | |
| Dietary Fiber | 23.5 g | 84% | |
| Total Sugars | 24.3 g | ||
| Protein | 24.2 g | 48% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 279 mg | 21% | |
| Iron | 11.7 mg | 65% | |
| Potassium | 1674 mg | 36% | |
*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.
