Lunch Ideas
Kala Chana Curry
Black chickpeas in a simple onion-tomato gravy. Higher in fibre and iron than white chole, cheap, and a serious protein source for a vegetarian plate.
440
kcal
20g
protein
66g
carbs
12g
fat
Per serving · makes 2 · 30 minutes
Ingredients
- •1 cup kala chana, soaked overnight
- •1 tbsp oil
- •1 tsp cumin seeds
- •1 onion, finely chopped
- •1 tsp ginger-garlic paste
- •2 tomatoes, pureed
- •1 tsp coriander powder, 1/2 tsp turmeric, 1/2 tsp red chilli powder, 1/2 tsp garam masala
- •Salt to taste
- •Coriander to finish
Method
- 1.Pressure cook the soaked chana with salt for 6 to 7 whistles until soft. Keep the cooking water.
- 2.Heat the oil, add the cumin, then fry the onion until golden.
- 3.Add the ginger-garlic paste, then the tomato puree and all the spices, and cook until the oil separates.
- 4.Add the chana with a cup of its cooking water and simmer for 10 minutes so the gravy thickens and the flavours go in.
- 5.Finish with coriander. Serve with roti or rice.
Coach’s note
Kala chana holds its shape and texture better than white chana in a curry, and its cooking water makes a far better gravy base than plain water. Do not throw it away.
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