Keto Black Chana Curry
Dive into the rich, aromatic flavors of this **Keto Black Chana Curry**, a hearty and wholesome dish perfect for those seeking a low-carb, high-fat meal that doesn't compromise on taste. This recipe reimagines the traditional black chana curry with the keto lifestyle in mind, using creamy **coconut milk** as a luscious base and nutrient-dense, protein-packed **black chana (kala chana)** as the star ingredient. Fragrant spices like **cumin, garam masala**, and **Kashmiri red chili powder** infuse every bite with warmth, while fresh **ginger, garlic**, and a splash of zesty tomato puree add layers of depth. Prepared in a pressure cooker, this curry is quick, convenient, and ideal for busy weeknight dinners. Garnished with vibrant **fresh coriander leaves**, it pairs beautifully with keto-friendly sides like cauliflower rice or low-carb naan. Whether you're following a ketogenic diet or simply looking for a flavorful, plant-based curry, this dish is sure to impress!
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Recipe Information
Ingredients
- 1 cup, soaked overnight Black chana (Kala Chana)
- 2 tablespoons Ghee
- 1 teaspoon Cumin seeds
- 3 minced Garlic cloves
- 1 inch, grated Ginger
- 1 medium, finely chopped Onion
- 1 medium, pureed Tomato
- 0.5 teaspoon Turmeric powder
- 1 teaspoon Coriander powder
- 0.5 teaspoon Garam masala
- 0.5 teaspoon Kashmiri red chili powder
- 1 cup Coconut milk
- 2 cups Water
- 1 teaspoon (or to taste) Salt
- 2 tablespoons, chopped (for garnish) Coriander leaves
Instructions
Rinse the soaked black chana thoroughly and set aside.
Heat ghee in a pressure cooker over medium heat. Add cumin seeds and let them splutter.
Add minced garlic and grated ginger, sauté for about 1 minute until fragrant.
Add chopped onions and sauté until golden brown.
Stir in the pureed tomato, turmeric powder, coriander powder, garam masala, and Kashmiri red chili powder. Cook until the oil separates from the masala.
Add the soaked black chana to the masala and mix well.
Pour in the coconut milk and water, then add salt to taste. Stir everything together.
Secure the lid of the pressure cooker and cook for 15-20 minutes, or until the black chana is cooked through and soft.
Allow the pressure to release naturally, then open the lid and check the consistency of the curry. If it's too thick, add a little more water and simmer for a few minutes until desired consistency is reached.
Garnish with chopped coriander leaves and serve hot.
Nutrition Facts
Calories |
220 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 9.1 g | 12% | |
| Saturated Fat | 4.9 g | 24% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 20 mg | 7% | |
| Sodium | 519 mg | 23% | |
| Total Carbohydrate | 29.3 g | 11% | |
| Dietary Fiber | 6.5 g | 23% | |
| Total Sugars | 9.8 g | ||
| Protein | 6.8 g | 14% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 77 mg | 6% | |
| Iron | 2.6 mg | 14% | |
| Potassium | 419 mg | 9% | |
*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.
