Kabuli Channa
Dive into the comforting flavors of **Kabuli Channa**, a classic North Indian dish brimming with tender white chickpeas simmered in a fragrant spiced tomato gravy. Perfectly balanced with aromatic cumin, golden caramelized onions, and a medley of ground spices like garam masala and turmeric, this recipe packs a flavorful punch with every bite. The slow-cooked chickpeas absorb the bold blend of seasonings, creating a hearty and protein-rich curry that pairs beautifully with steamed basmati rice, naan, or roti. Garnished with fresh cilantro and optionally served with a squeeze of lemon for a zesty finish, Kabuli Channa is a wholesome, vegan-friendly dish that’s ideal for both weeknight dinners and special occasions. Make this irresistible chickpea curry your go-to for a warm and nourishing meal!
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Recipe Information
Ingredients
- 1 cup Dried Kabuli channa (white chickpeas)
- 6 cups Water (for soaking and cooking)
- 3 tablespoons Oil (vegetable or neutral)
- 1 teaspoon Cumin seeds
- 1 large Onion (finely chopped)
- 3 units Garlic cloves (minced)
- 1 teaspoon Ginger (finely grated)
- 2 units Green chilies (slit lengthwise)
- 2 medium Tomatoes (pureed)
- 1 teaspoon Ground coriander
- 0.5 teaspoon Ground turmeric
- 1 teaspoon Red chili powder
- 0.5 teaspoon Garam masala
- 1.5 teaspoons Salt
- 2 tablespoons Fresh cilantro leaves (for garnish)
- 4 units Lemon wedges (optional, for serving)
Instructions
Rinse the dried Kabuli channa thoroughly and soak them in 4 cups of water overnight or for at least 8 hours. Drain and rinse before cooking.
In a pressure cooker or pot, add the soaked chickpeas and 2 cups of water. If using a pressure cooker, cook for 4-5 whistles on medium heat, then allow the pressure to release naturally. If using a pot, simmer the chickpeas until tender, about 40-50 minutes, then drain and set aside.
Heat oil in a large pan over medium heat. Add cumin seeds and let them sizzle for a few seconds until aromatic.
Add the chopped onions and sauté until golden brown, about 6-8 minutes.
Add the minced garlic, grated ginger, and slit green chilies. Sauté for 1-2 minutes until the raw smell disappears.
Stir in the tomato puree and cook until the oil starts to separate, about 5-7 minutes.
Add ground coriander, turmeric, red chili powder, and garam masala. Sauté the spices with the tomato-onion mixture for 2 minutes.
Add the cooked chickpeas to the pan and stir to coat them with the spice mixture.
Pour in 1 cup of water and add salt. Bring the mixture to a boil, then reduce the heat and simmer for 10-15 minutes to allow the flavors to meld.
Taste and adjust seasoning if necessary. Garnish with fresh cilantro leaves.
Serve hot with steamed rice, naan, or roti. Optionally, serve with lemon wedges for added tang.
Nutrition Facts
Calories |
335 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 14.6 g | 19% | |
| Saturated Fat | 1.8 g | 9% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 749 mg | 33% | |
| Total Carbohydrate | 46.8 g | 17% | |
| Dietary Fiber | 12.9 g | 46% | |
| Total Sugars | 11.1 g | ||
| Protein | 11.7 g | 23% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 93 mg | 7% | |
| Iron | 4.7 mg | 26% | |
| Potassium | 809 mg | 17% | |
*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.
