10 Quick & Easy Vegetable Curry Recipe | Lunch Recipes | Veg Recipes | High Protein Curry
Recipes in this Video
Kala Chana Curry hails from the Indian subcontinent, where black chickpeas are a staple in many regional cuisines. This dish is celebrated for its hearty nature and nutritional benefits, often enjoyed with rice or flatbreads. In modern times, it's embraced globally for its rich flavors and plant-based protein, making it a favorite among vegans and health enthusiasts alike.
Ingredients
- ●kala chana
- ●onion
- ●tomato
- ●ginger
- ●garlic
- ●green chili
- ●cumin seeds
- ●coriander powder
- ●turmeric powder
- ●garam masala
- ●coconut milk
- ●fresh cilantro
- ●oil
- ●salt
Instructions
- 1Soak kala chana overnight in water.
- 2Drain and rinse soaked chana.
- 3Heat oil in a pot over medium heat until shimmering.
- 4Add cumin seeds and fry until fragrant, about 30 seconds.
- 5Stir in chopped onions and sauté until golden, 5-7 minutes.
- 6Add minced ginger, garlic, and green chili; cook for 2 minutes.
- 7Incorporate chopped tomatoes and cook until soft, about 5 minutes.
- 8Mix in coriander powder, turmeric powder, and salt; stir well.
- 9Add soaked kala chana and enough water to cover.
- 10Bring to a boil, then reduce heat and simmer until chana is tender, 30-40 minutes.
- 11Stir in garam masala and coconut milk; simmer for 5 minutes.
- 12Garnish with fresh cilantro before serving.
Ingredient Alternatives
kala chana
Healthier: quinoa
Cheaper: canned chickpeas
Quinoa is a protein-rich alternative, while canned chickpeas save time.
coconut milk
Healthier: almond milk
Cheaper: water + cornstarch
Almond milk is lower in calories, while the alternative maintains creaminess.
Techniques
Equipment
Also Known As
Sambar is a staple dish from South India, often served with rice or idli. Traditionally made with lentils and a variety of vegetables, beetroot adds a unique sweetness and vibrant color, making it a popular variation. This dish is not only nutritious but also embodies the essence of Indian home cooking, where seasonal vegetables are celebrated. Today, sambar is enjoyed in many Indian households and has found its way into global cuisine, reflecting the adaptability of Indian flavors.
Ingredients
- ●beetroot
- ●toor dal
- ●water
- ●tamarind
- ●mustard seeds
- ●curry leaves
- ●turmeric powder
- ●red chili powder
- ●salt
- ●oil
- ●asafoetida
- ●onion
- ●green chilies
- ●coriander leaves
Instructions
- 1Boil toor dal in water until soft, about 20-25 minutes.
- 2Peel and chop beetroot into small cubes.
- 3In a separate pot, boil beetroot until tender, about 15-20 minutes.
- 4Soak tamarind in warm water for 10 minutes, then extract the pulp.
- 5Heat oil in a pan over medium heat and add mustard seeds until they splutter.
- 6Add curry leaves and sauté for 30 seconds until fragrant.
- 7Stir in chopped onion and green chilies, cooking until onions are translucent.
- 8Add turmeric powder, red chili powder, and asafoetida; sauté for 1-2 minutes.
- 9Combine boiled dal and beetroot in the pan, mixing well.
- 10Add tamarind pulp and salt, simmering for 5-10 minutes to blend flavors.
- 11Adjust consistency with water if needed, and simmer for another 5 minutes.
- 12Garnish with chopped coriander leaves before serving.
Ingredient Alternatives
tamarind
Healthier: lemon juice
Cheaper: vinegar
Lemon juice adds acidity while being lower in calories than tamarind.
toor dal
Healthier: moong dal
Cheaper: split peas
Moong dal is lighter and cooks faster, while split peas are more economical.
mustard seeds
Healthier: cumin seeds
Cheaper: black sesame seeds
Cumin seeds provide a similar flavor profile and are often more affordable.
curry leaves
Healthier: bay leaves
Cheaper: dried curry leaves
Bay leaves can mimic the flavor of fresh curry leaves in a pinch.
Techniques
Equipment
Also Known As
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