Wah! Wah! Kala Chana: The Desi Delight You Knead To Know!

Namaste and Sat Sri Akal to all my lovely readers! Chef Curry Do-Pyaza here, back in your kitchens (virtually, of course!) with a recipe that’s close to my heart and, I bet, to many of yours too: Kala Chana!

For my Punjabi brothers and sisters, this dish is a must-have during festivals like Lohri and Baisakhi. For others, it’s a staple during Navratri, especially the Ashtami prasad (offering). No matter where you’re from, Kala Chana is that comforting, earthy dish that feels like a warm hug on a chilly evening. It’s also a popular and healthy breakfast dish.

A Little Trip Down Memory Lane

Kala Chana, or black chickpeas, has been a part of the Indian culinary landscape for centuries. It’s a humble legume, packed with goodness and flavor. Our ancestors knew the value of this little bean, and it has been passed down through generations. It’s a dish that speaks of tradition, simplicity, and the rich tapestry of Indian cuisine.

Let’s Get Cooking!

Preparation Time: 15 minutes (plus soaking time)
Cooking Time: 45 minutes

Ingredients:

1 cup Kala Chana (Black Chickpeas)
2 cups Pani (Water, for soaking)
2 tbsp Tel (Cooking Oil)
1 Tej Patta (Bay Leaf)
1 inch Adrak (Ginger, grated)
2 Hari Mirch (Green Chillies, finely chopped)
1 medium Pyaaz (Onion, finely chopped)
1 tsp Jeera (Cumin Seeds)
1/2 tsp Haldi Powder (Turmeric Powder)
1 tsp Dhaniya Powder (Coriander Powder)
1/2 tsp Lal Mirch Powder (Red Chilli Powder)
1/2 tsp Garam Masala
1 tbsp Amchur Powder (Dry Mango Powder)
Namak (Salt) to taste
Hara Dhaniya (Fresh Coriander Leaves) for garnish

Instructions:

Soaking is Key: Wash the Kala Chana thoroughly. Soak it in 2 cups of water overnight, or for at least 8 hours. This makes them soft and easier to cook.
Get Ready to Sizzle: Heat oil in a pan or pot. Add the bay leaf and cumin seeds. Let them sizzle for a few seconds until fragrant.
Aromatic Base: Add the grated ginger and chopped green chilies. Sauté for a minute. Then, add the finely chopped onion and cook until it turns a beautiful golden brown.
Spice Magic: Add turmeric powder, coriander powder, and red chili powder. Sauté for another minute, stirring continuously to prevent burning.
Chana Time: Drain the soaked Kala Chana and add it to the pan. Mix well with the spices.
Water Works: Add enough water to cover the Kala Chana completely. Bring it to a boil, then reduce the heat, cover, and simmer for about 30-40 minutes, or until the chana is tender.
Finishing Touches: Once the chana is cooked, add garam masala, amchur powder, and salt to taste. Mix well and simmer for another 5 minutes.
Garnish and Serve: Garnish with fresh coriander leaves. Serve hot and enjoy!

Chef’s Tips for a Stellar Kala Chana:

Soaking Time: Don’t skip the soaking! It makes the chana cook evenly and reduces cooking time.
Spice Level: Adjust the red chili powder to your spice preference.
Consistency: If you like a thicker gravy, mash a few of the cooked chana against the side of the pot.

Cooking It Your Way:

Pressure Cooker: For a quick fix, pressure cook the soaked chana with the spices for 4-5 whistles.
Slow Cooker/Crockpot: A slow cooker is perfect for a hands-off approach. Cook on low for 6-8 hours.
Instant Pot: Use the “Bean/Chili” setting for perfectly cooked Kala Chana in a fraction of the time.
Stovetop: Follow the instructions above for a traditional method.

Nutritional Powerhouse:

Kala Chana is a fantastic source of protein, fiber, and iron. It’s a healthy and delicious way to nourish your body.

Serving Suggestions:

Serve hot with roti or puri.
Enjoy it as a standalone dish with a squeeze of lemon juice.
It makes a great side dish with rice and dal.
Perfect for a healthy and filling breakfast.

Now, my dear readers, it’s your turn! Try this delightful Kala Chana recipe at home. Share it with your friends and family. Let the aroma of spices fill your kitchen and the warmth of this dish fill your hearts.

Happy Cooking!