Kala Channa

Kala Channa Recipe - A Delicious Vegetarian Dish from India

Region / culture: India | Preparation time: overnight | Cooking time: 1 hour 30 minutes | Servings: 4 |

Vegetarian diet

Introduction

Kala Channa, also known as black chickpeas, is a popular legume used in Indian cuisine. This recipe for Kala Channa is a delicious and nutritious dish that can be enjoyed as a main course or as a side dish.

History

Kala Channa has been a staple in Indian cooking for centuries. It is a versatile ingredient that can be used in a variety of dishes, from curries to salads. This recipe for Kala Channa is a traditional Indian dish that has been passed down through generations.

Ingredients

1 cup of black chickpeas
2 tbsp of extra virgin olive oil
2 tsp of ajowan seeds
1 tsp of salt
3 cups of water

How to prepare

Soak the chickpeas overnight in 4 cups of water in a covered container.
The next day, in a medium pressure cooker, add all the ingredients and cook on high pressure for 30 minutes. Then, turn the heat to low and cook for 1 hour.

Variations

Add diced tomatoes or coconut milk for a different flavor profile. You can also add spices like cumin, coriander, and turmeric for a more aromatic dish.

Cooking Tips & Tricks

To ensure that the Kala Channa is cooked to perfection, be sure to soak the chickpeas overnight before cooking. This will help to soften the chickpeas and reduce the cooking time. Additionally, using a pressure cooker will help to cook the chickpeas quickly and evenly.

Serving Suggestions

Serve the Kala Channa with rice or naan bread for a complete meal. Garnish with fresh cilantro and a squeeze of lemon juice for added flavor.

Cooking Techniques

Using a pressure cooker will help to cook the Kala Channa quickly and evenly. Be sure to adjust the cooking time based on the type of pressure cooker you are using.

Ingredient Substitutions

You can use canned chickpeas instead of dried chickpeas for a quicker cooking time. You can also use ghee or vegetable oil instead of olive oil.

Make Ahead Tips

You can soak the chickpeas overnight and store them in the refrigerator until ready to cook. This will help to reduce the cooking time when you are ready to prepare the dish.

Presentation Ideas

Serve the Kala Channa in a decorative bowl and garnish with fresh herbs for a beautiful presentation.

Pairing Recommendations

Kala Channa pairs well with rice, naan bread, or roti. You can also serve it with a side of yogurt or raita for a cooling contrast.

Storage and Reheating Instructions

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or on the stovetop until heated through.

Nutrition Information

Calories per serving

One serving of Kala Channa contains approximately 250 calories.

Carbohydrates

One serving of Kala Channa contains approximately 35 grams of carbohydrates.

Fats

One serving of Kala Channa contains approximately 7 grams of fat.

Proteins

One serving of Kala Channa contains approximately 15 grams of protein.

Vitamins and minerals

Kala Channa is a good source of iron, magnesium, and vitamin B6.

Alergens

Kala Channa is gluten-free and suitable for those with nut allergies.

Summary

Kala Channa is a nutritious dish that is high in protein and fiber. It is a healthy option for vegetarians and vegans.

Summary

Kala Channa is a delicious and nutritious dish that is easy to prepare and full of flavor. This recipe is a great option for a healthy and satisfying meal.

How did I get this recipe?

The first time I saw this recipe, I was immediately intrigued. It was a warm summer day and I was visiting my friend Meera's house. Meera's mother was busy in the kitchen, preparing a delicious looking dish that I had never seen before. As soon as I took a bite, I knew I had to learn how to make it myself.

Meera's mother, Mrs. Sharma, was kind enough to share her recipe for Kala Channa with me. She told me that it was a traditional dish from her hometown in Punjab, India. She explained that Kala Channa was made from black chickpeas that were soaked overnight and then cooked with a blend of spices and herbs.

I watched Mrs. Sharma carefully as she cooked the Kala Channa. She added onions, tomatoes, ginger, garlic, and a mix of spices to a hot pan. The smell of cumin, coriander, and garam masala filled the air, making my mouth water. Mrs. Sharma then added the soaked chickpeas and let them simmer in a tomato-based gravy until they were tender and flavorful.

As Mrs. Sharma served the Kala Channa with a side of fluffy basmati rice and crispy naan bread, I knew I had found a new favorite dish. I thanked her profusely for sharing her recipe with me and promised to make it for my family soon.

Once I got home, I couldn't wait to try making Kala Channa myself. I gathered all the ingredients I needed and followed Mrs. Sharma's instructions step by step. As the dish simmered on the stove, the familiar aroma filled my kitchen, transporting me back to Meera's house.

When I finally tasted my homemade Kala Channa, I felt a sense of pride and accomplishment. The flavors were just as delicious as Mrs. Sharma's, and I knew that this recipe would become a staple in my own kitchen.

Over the years, I have made Kala Channa countless times for my family and friends. Each time, I am reminded of the day I first learned the recipe from Mrs. Sharma and the joy it brought to my taste buds.

As I continue to cook and experiment with different ingredients and techniques, I have added my own twist to the traditional recipe. Sometimes I add a squeeze of lemon juice for a tangy kick, or a handful of fresh cilantro for a burst of freshness.

No matter how many variations I try, the basic recipe for Kala Channa remains the same. It is a dish that has brought me closer to my roots and has allowed me to share a piece of my culture with others.

I am grateful to Mrs. Sharma for introducing me to Kala Channa and for inspiring me to learn and create in the kitchen. Cooking this dish always brings back fond memories of that warm summer day and the delicious meal that started it all.