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.

Kala Chana is dark brown and smaller in size than the yellow chickpeas. The fiber content in the Kala chana, has shown to help improve blood sugar and lower cholesterol, decreasing risk of chronic illnesses such as diabetes and heart disease according to a 2014 review article published in The American Journal of Clinical Nutrition.

You may also like to view our similar other recipes like Lobhiya masala, Matar Ghugni and Tariwale Chole (Chickpea Curry).

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



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