Dhaba style Kala Chana makes a tasty accompaniment with chapati or phulka. One of the tasty accompaniments, it makes a good snack also. It is ideal to pack in the lunch box too.

It is vegan and gluten free. 

I often make dishes with kala chana, it’s power packed with nutrition and my children eat it without any fuss. What more do I need when I can easily prepare for a day, yes, they love it so much, do not mind eating it again at dinner, if it remains.

Legumes are healthy and power houses of nutrition. The major consumed ones are chana, black chana, rajma, black eyed pea, moong. These can be soaked and later made into sprouts. Vegetarians need more of these protein rich diet.

Today, I have a side dish with Kala Chana, it can be used with roti, paratha, chapati or phulka. One can relish it as a snack too. Just sprinkle some chaat masala, green chutney, a dash of sweet chutney. Top it with onion and sev, and you have a good snack to binge.

Do you know, I wanted to share something, I never discard the water of the boiled black peas. I throw in some finely chopped coriander, salt and pepper powder, boil it and voila, you have a delicious soup. Now, let me get to the recipe.

kala chana

Ingredients

• 1 cup kala chana
• 1 onion
• 3 tomato
• 2 tablespoon oil
• 1 inch ginger
• 1 teaspoon cumin
• 1/2 teaspoon turmeric powder
• 1 teaspoon chana masala
• 1 teaspoon chilli powder
• 1/2 teaspoon pepper powder
• 1/2 teaspoon amchur powder
• salt to taste
• coriander for garnishing

Method:

1. Wash the black chana and soak in water for six to eight hours.
2. Discard the water, add fresh water and pressure cook it for three whistles.
3. Chop the onion and tomato finely.
4. Take oil in a pan, add cumin, once it splutters, add the onion.
5. Tip in the grated ginger.
6. Once the onion is light pink in colour, add the tomatoes to it. Saute it.
7. Let the tomatoes be mushy, add a little water if needed.
8. Throw in the spice powders, turmeric powder, chana masala, chilli, pepper and amchur powder. Put salt and give a mix. Let cook for two minutes.
9. Remove the cooked beans, strain the water and put the beans into the pan.
10. Let cook for sometime.
11. Garnish with fresh coriander.

Cooking without a pressure cooker would be impossible in today’s era. It quickens the cooking and proves to be a real blessing. Prestige pressure cooker make a good choice, I have been using them since a long time.

If you ever use, ready made masala powders, I  highly recommend the use of Everest masala powders. They make the dish tastier.

Pin it for later:

kala chana

This post is part of the legumes affair at Healthy Wellthy Cuisines. Do check out the other creations by my co-bloggers :

Rajma Masala, Baingan Pakora, Mananthakali Vattalkozhambu, Moongdal Khichdi, Homemade Peanut Butter, Habisha Dalma, Lehsuni Dal Palak, Restaurant Style Dal Fry, Boondi Kadhi

If you have liked this post, leave a comment below. If you ever make this dish, do take a picture and tag @foodiejayashree on Instagram, I will be glad to see your creation.

I am sending this post #My Legume Love Affair126 hosted by Shaheen this month. The event was started by Susan and is now administered by Lisa of Lisa’s Kitchen

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