Soy-Free Black Chana Curry
Dive into the rich, aromatic world of **Soy-Free Black Chana Curry**, a wholesome and protein-packed Indian dish that’s as flavorful as it is satisfying. Made with earthy black chickpeas, this curry features a vibrant, homemade blend of spices like cumin, turmeric, and garam masala, creating a dish bursting with robust, authentic flavors. Fresh onion, tomatoes, ginger, and garlic form the perfect aromatic base, while a final garnish of chopped coriander adds a fragrant, herby finish. Easily prepared in a pressure cooker for tender perfection, this vegan and gluten-free curry is ideal for serving over steamed rice or with warm flatbreads. Whether you’re catering to dietary needs or simply looking for a hearty plant-based meal, this soy-free twist on a classic black chana curry is a must-try addition to your recipe collection!
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Recipe Information
Ingredients
- 1 cup Black chana (black chickpeas)
- 1 large Onion
- 2 medium Tomato
- 1 inch piece Ginger
- 3 cloves Garlic cloves
- 1 whole Green chili
- 1 teaspoon Cumin seeds
- 0.5 teaspoon Turmeric powder
- 1 teaspoon Coriander powder
- 0.5 teaspoon Red chili powder
- 1 teaspoon Garam masala
- 1 teaspoon Salt
- 2 tablespoons Cooking oil
- 3 cups Water
- 2 tablespoons Fresh coriander leaves
Instructions
Rinse the black chana thoroughly and soak it in water overnight or for at least 8 hours.
Drain the soaked chana and set aside.
Finely chop the onion and tomatoes, and crush the ginger and garlic into a paste.
Heat oil in a pressure cooker on medium heat. Once hot, add cumin seeds and let them splutter.
Add chopped onions and sauté until golden brown.
Stir in the ginger-garlic paste and the chopped green chili. Cook for about 2 minutes until the raw smell disappears.
Add chopped tomatoes and cook until they become soft and oil starts leaving the sides.
Mix in the turmeric powder, coriander powder, red chili powder, and salt. Cook for another minute.
Add the soaked black chana and combine well with the spice mixture.
Pour in 3 cups of water, cover the pressure cooker with the lid, and cook on high heat for 8-10 whistles or until the chana is soft and cooked thoroughly.
Allow the pressure to release naturally before opening the lid.
Stir in garam masala and let the curry simmer for another 5 minutes.
Garnish with freshly chopped coriander leaves before serving.
Serve hot with rice or your choice of bread.
Nutrition Facts
Calories |
826 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 35.8 g | 46% | |
| Saturated Fat | 4.8 g | 24% | |
| Polyunsaturated Fat | 0.2 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 4804 mg | 209% | |
| Total Carbohydrate | 109.4 g | 40% | |
| Dietary Fiber | 23.9 g | 85% | |
| Total Sugars | 40.4 g | ||
| Protein | 25.5 g | 51% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 299 mg | 23% | |
| Iron | 12.7 mg | 71% | |
| Potassium | 1655 mg | 35% | |
*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.
