Nutritious Kala Chana

Author Priyanka Jain

Prep time

10 Min

Cook time

35 Min

Inactive time

8 Hour

Total time

8 H & 45 M

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Nutritious Kala Chana

This is in continuation to my recipe of a spice mix/masala which is very versatile and my all-time favorite. I add it to curries, lentils, or veg kebabs.

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Ingredients

• 1 cup black chickpea/kala chana soaked for 8-10 hours
• 2" cinnamon stick
• 2 black cardamom
• 2 dry bay leaves
• 2 tsp dry ginger powder (soonth)
• 1/2 cup plant-based curd (chickpea curd or peanut curd work well)
• 1 tsp spice mix (Check recipe no)

Instructions

1. In a pressure cooker, add the chana with bay leaves, cinnamon stick, dry ginger powder, and black cardamom, and water enough to cover the chana and about an inch extra.
2. Cook the chana till tender.
3. Once done, remove the whole spices.
4. Take 1/4 quantity of cooked chana blend to a smooth paste in the blender and add this back to the rest.
5. Heat the curd separately for a couple of minutes. Add to the chana along with the spice mix.
6. Bring it to a boil and simmer for 5-10 minutes till you reach desired consistency.
7. Kala chana curry is ready. Enjoy with roti/paratha/rice or millet.

Notes

Usually, I make gravy for Kala chana with ginger and tomatoes, but I had to improvise for Paryushan. I wanted a thick gravy, so I experimented a little, and it came out delicious—a recipe that I am certainly going to follow throughout the year and not just during Paryushan.

Jains heat the yogurt before adding it to any pulses or lentils. I prefer not to use a pressure cooker as it destroys a lot of the nutrients in the food, but kala chana does take a very long time to cook so a pressure cooker can be used.

Contributor's Affiliation: Priyanka N Jain, Nutrition & Lifestyle Coach

thehealthandyou@gmail.com

Disclaimer: Some or all allergens may not be listed

dinner

Indian dinner