Kala Chana Sabzi
Black chana cooked in an onion-tomato masala with a tangy touch of amchur.
People also search this as kala chana masala, black chana sabzi, kale chane, sukhe kale chane.
Ingredients
Main
- Turmeric Powder — 2 g
- salt — 9 g
- Tomato — 150 g
- Water — 600 g
- green chillies — 5 g
- garam masala powder — 3 g
- coriander powder — 8 g
- Kala Chana (Small Desi Variety) — 200 g
- ginger garlic paste — 20 g
- Red Chilli Powder (Lal Mirch) — 5 g
- Amchoor (Dried Mango Powder) — 3 g
- onion — 120 g
Tempering
- bay leaf — 1 g
- Cumin Seeds — 3 g
- oil — 30 g
Method
- Soak kala chana overnight. Drain.
- Pressure cook chana with water and a little salt for 6 whistles.
- Heat oil. Add jeera and bay leaf.
- Add onion. Fry till golden. Add ginger-garlic paste and green chillies.
- Add tomato and dry spices. Cook till oil separates.
- Add chana with a little stock and the rest of the salt. Cook for 8 minutes.
- Add garam masala and amchur. Cook till thick.
Common questions
- How many calories in one plate of Kala Chana Sabzi?
- 304 kcal per plate.
- How much cooking time?
- 50 min — 10 min prep, 40 min cooking.