how to make kala chana recipe pakistani style | how to make black chana salan | kale chane tari wale

cooking oil

🥗Healthier: olive oil

💰Cheaper: sunflower oil

Olive oil is healthier while sunflower oil is cost-effective.

green chili

🥗Healthier: jalapeño

💰Cheaper: bell pepper

Jalapeño retains heat while bell pepper is milder and cheaper.

Soak kala chana overnight in water.

Drain and rinse the soaked kala chana.

Heat cooking oil in a pot over medium heat until shimmering.

Add cumin seeds and sauté until fragrant, about 30 seconds.

Add chopped onions and cook until golden brown, about 5-7 minutes.

Stir in ginger and garlic paste, cooking for 2-3 minutes until raw smell disappears.

Add chopped tomatoes and green chili; cook until tomatoes soften, about 5 minutes.

Mix in coriander powder, turmeric powder, red chili powder, and salt; cook for 2 minutes.

Add drained kala chana and stir well to coat with spices.

Pour in enough water to cover the chana; bring to a boil.

Reduce heat to low, cover, and simmer for 30-40 minutes until chana is tender.

Stir in garam masala and cook for an additional 5 minutes.

Garnish with chopped cilantro before serving.

Cooking Techniques

Equipment Needed

Spice Level: