Friday, 22 February 2013

Nutritious Kala Chana

Last year was a roller coaster year for me and blogging took a back seat. I have been irregular in updating the posts here. It is not only that cooking new dishes has come down but a new interest of making jewellery has taken precedence. Please do find time to visit this link when you have time..
Tinker Belle is my venture into handmade fashion jewellery .

The first post of this year is Kala Channa.

Kala Channa is a high protein legume . It has been part of the Indian diet regime from times immemorial. The Punjabi Kala Channa in gravy is extremely tasty and quick to make. Here is the recipe for you..

Kala Chana is a tasty dish to go with Rice, Roti or Bhature.

  • Kala Channa or whole black Chick peas 1/4 Kilo or 250 gms.
  • Onions  - 2 large ( chopped)
  • Tomatoes 2  medium (Chopped)
  • Ginger - garlic paste -  1/2 tsp
  • Channa Masala or garam masala powder  1 tsp
  • Salt to taste
  • Potato  -  1 small ( chopped)
  • Green chillies -  2 ( small )
  • Turmeric powder -  1/4 tsp
  • Milk  -  2 tbsp
  • Jeera (Cumin), cinnamon and bay leaf for seasoning.
  • Water as required
  • Oil - 1 tbsp 


  1. Wash and soak Black Channa ( Black chickpeas) overnight Boil them with salt and a pinch of turmeric in a pressure cooker . Let it cool. Drain the water and save that water..
  1. Grind together chopped onions , potatoes, chillies and tomatoes with half the boiled Kala Channa.
  2. In a deep bottom pan, add oil, when it heats up add Jeera, Cinnamon and Bay leaf . To this add the Ginger garlic paste , turmeric ,Saute till there is a pleasant aroma.
  3. To this add the ground paste and cook till the raw smell of onions and tomatoes is replaced by a delicious aroma
  4. Add salt , Garam/Channa masala. 
  5. Add milk and the saved water to get the gravy to required consistency.
  6. Now pour in the remaining Kala Channa  and let it cook..
  7. Now pour this mixture again in pressure cooker , add some salt(remember there is already some amount of salt in chickpeas), garam masala powder, Channa masala(optional) and fry it for 2-3 minutes, or till the oil starts separating out.
  8. Add water if the consistency is too thick.  
  9. Enjoy with hot Puri/poori or Jeera rice.