How To Make Kala Chana | Black Chickpeas | Vegan Recipes

kala chana

🥗Healthier: sprouted chickpeas

💰Cheaper: canned chickpeas

Canned chickpeas are more accessible and save cooking time.

cooking oil

🥗Healthier: coconut oil

💰Cheaper: vegetable oil

Vegetable oil is often less expensive.

Open the can of black channa and drain the liquid.

Measure out 2 cups of black channa.

Prepare 1 tablespoon of garlic ginger paste and fresh chili cut lengthwise.

Measure 1 teaspoon of cumin seeds, 1 teaspoon of coriander powder, 1/2 teaspoon of turmeric powder, and 1/2 teaspoon of chili powder.

Measure 1 tablespoon of dried methi (kasuri methi).

Chop about 1/2 cup of cilantro (coriander).

Heat 3 tablespoons of sunflower oil in a pan over slightly above medium heat.

Add 1 teaspoon of cumin seeds to the hot oil and let them sizzle.

Add the measured spices: 1 teaspoon of coriander powder, 1/2 teaspoon of turmeric powder, and 1/2 teaspoon of chili powder to the pan.

Stir in 1 tablespoon of garlic ginger paste and the fresh chilies.

Add the drained black channa to the pan and mix well with the spices.

Cook the mixture while stirring for around 3 minutes.

Add 1/2 cup of chopped cilantro to the pan.

Pour in enough water (about 1 pint) to cover the channa.

Turn the heat up high and cook for about 6-7 minutes until the water reduces down.

Rub the dried methi leaves in your hands and add them to the pan.

Check for salt and adjust if necessary.

Turn off the heat and serve.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary