Low Sodium Black Chana Curry
Indulge in the flavorful and health-conscious delight of Low Sodium Black Chana Curry, a wholesome Indian dish that's perfect for those watching their salt intake. This recipe features protein-packed black chickpeas simmered in a rich, aromatic gravy made with onions, tomatoes, and a blend of warming spices like cumin, turmeric, and garam masala. By omitting added salt and letting the natural flavors of the ingredients shine, this curry offers a nutritious yet satisfying meal. With its hearty texture and bold spices, it pairs beautifully with steamed rice or warm whole-grain flatbreads. Ready in just about an hour, it's a healthy, vegan-friendly option that's ideal for dinner or meal prep. Garnished with fresh cilantro and a splash of zesty lemon juice, this low-sodium black chana curry is a delicious way to enjoy clean, flavorful eating without compromise.
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Recipe Information
Ingredients
- 1 cup Black Chana (Black Chickpeas)
- 3 cups Water
- 1 medium Onion
- 2 medium Tomato
- 3 pieces Garlic cloves
- 1 inch Ginger
- 1 teaspoon Cumin seeds
- 0.5 teaspoon Turmeric powder
- 1 teaspoon Coriander powder
- 0.5 teaspoon Red chili powder
- 0.5 teaspoon Garam masala
- 2 tablespoons Cooking oil
- 2 tablespoons Cilantro (Coriander) leaves
- 1 tablespoon Lemon juice
Instructions
Rinse and soak the black chana in 3 cups of water overnight or for at least 8 hours.
Drain the soaked chana and pressure cook them with 2 cups of water for 15-20 minutes until they are tender.
Finely chop the onion, tomatoes, garlic, and ginger.
Heat oil in a pan over medium heat. Add cumin seeds and let them splutter.
Add chopped onions and sauté until translucent.
Add garlic and ginger and sauté for another minute until fragrant.
Add chopped tomatoes and cook until the tomatoes turn soft and oil separates.
Stir in turmeric powder, coriander powder, and red chili powder. Mix well.
Add the cooked chana along with the cooking liquid to the pan. Stir well to combine.
Adjust the consistency by adding more water if needed, and let it simmer for 10-15 minutes.
Sprinkle garam masala over the curry and mix well.
Turn off the heat and add lemon juice. Mix to combine.
Garnish with chopped cilantro leaves before serving.
Serve hot with your choice of steamed rice or flatbreads.
Nutrition Facts
Calories |
796 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 35.5 g | 46% | |
| Saturated Fat | 4.7 g | 24% | |
| Polyunsaturated Fat | 0.2 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2438 mg | 106% | |
| Total Carbohydrate | 103.2 g | 38% | |
| Dietary Fiber | 22.3 g | 80% | |
| Total Sugars | 37.6 g | ||
| Protein | 24.4 g | 49% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 277 mg | 21% | |
| Iron | 11.6 mg | 64% | |
| Potassium | 1503 mg | 32% | |
*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.
