Kala chana is the vegetarian’s answer to high protein and iron rich beef! Super nutritious, these are amazingly versatile legumes that can be used in many different ways. I have actually used it in a previous post as part of my South Indian Meal! Think of kala chana as a cousin to the more familiar garbanzo beans. Interestingly, kala chana is both the name of the legume as well as the name of the dish. This recipe is closest to the more familiar Chana Masala or Chhole that you will likely find in most Indian restaurant menus. Kala Chana braised with onions, ginger, garlic, tomatoes and all the spices! This nutty, tangy, saucy dish pairs well with a vegetable pulao.
Ingredients
- 3 tbsp oil
- 1 large or 2 small red onions, chopped
- 3 tsp ginger garlic paste
- 2 green chillies, chopped
- 3 tomatoes, chopped
- 2 cups cooked kala chana (they should easily mash between your fingers)
- 1 tsp turmeric
- 1/2 tsp red chili powder
- 1 tsp cumin
- 1/2 tsp coriander
- 1 tsp garam masala
- a handful of cilantro, chopped
Method
- Soak the Kala chana overnight and cook just as you would garbanzo beans. Be aware that Kala Chana does not come in a can so you will need to plan ahead. Also, it takes a bit longer to cook than regular beans that you may be used to – so adjust cook time accordingly. I use a pressure cooker but I am sure you can use an Insta pot or a slow cooker as well.
- Sauté the red onions in 3 tbsp oil over medium to low heat for about 20-30 minutes till they are almost ready to start caramelizing.
- Then add the green chillies, the ginger garlic paste and sauté for another 2 minutes.
- Now add the tomatoes and the chana. Then add in all the spices and enough water to cover the chana.
- Cover and let simmer for about 15 minutes.
- Garnish with cilantro.
This is a delicious and nutritious dish best served with naan and a vegetable pulao. Enjoy!