Kala Chana

Kala Chana

Kala Chana is also known as Lal Chana or Bengal gram. It is a good source of protein, Iron and fibre. It can be eaten with roti, paratha or rice depending on the consistency of the dish. This is a simple recipe but tastes great.

Serves: 4 to 6
Prep time: 10 minutes
Total time: 40 minutes

Ingredients for Kala Chana

Kala Chana

For the Chana
1 cup kala Chana
1 onion chopped fine
1” piece ginger chopped fine
1″ piece garlic chopped fine
1 tomato chopped fine

For the paste
1 tablespoon coriander chopped
1 green chilli slit
½ teaspoon haldi (turmeric)
1½ teaspoon dhania powder (coriander)
½ teaspoon chilli powder
½ teaspoon amchur (dry mango powder)
½ teaspoon garam masala
1/3 teaspoon sugar

For seasoning
2 teaspoon oil
½ teaspoon jeera (cumin)
1 green chilli slit
4 cloves of garlic chopped fine
A pinch of hing (asafoetida)
1 bay leaf or a few curry leaves
1 teaspoon lemon juice
1 tablespoon coriander chopped

Directions for Kala Chana

  • Soak Chana for 6 hours or overnight.
  • Transfer the Chana with enough water, about 3 cups in a pressure cooker.
  • Add onion, ginger, garlic tomato and salt. Pressure cook on low heat till 4 to 5 whistle. 
  • Now in a small bowl add 2 tablespoon water, and add all the dry spices mentioned for making a paste. Mix and set aside.
  • Heat oil in a small pan, add jeera and let it splutter.
  • Now add the chilli and garlic, stir and add the hing and bay leaf.
  • Stir in the masala paste and sauté on low heat till oil separates.
  • Pour this masala on the cooked Chana.
  • Boil on low heat till the masala is well incorporated with the Chana and the gravy is of desired consistency.
  • Switch off the heat and add the lemon juice, give it a stir.
  • Serve garnished with coriander.
Kala Chana
Kala Chana



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