Piping Pot Curry · by Meeta Arora★ 5.0 (19)
Dry Kala Chana (Instant Pot & Stovetop)
NUTRITION · PER SERVING50M COOK
CAL 11%·PRO 21%
CARBS 30G56% OF CAL
6G FIBER0G ADDED5G INTRINSIC18G OTHER5G TOTAL SUGAR
FAT 7G28% OF CAL
1G SAT6G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Dry roasted black chickpeas cooked with warm spices, ginger, and mango powder. Protein-rich, aromatic, and eaten during festivals.
mainindianbeans🥘 pressure cookerdairy freegluten freeveganvegetarian
View the full recipe on Piping Pot Curry →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 8- 2 cups Black Chickpeas (Kala Chana) (rinsed & soaked in water for 6+ hours)
- 1 cup Water (for cooking)
- 2 tablespoon Oil
- 1 teaspoon Cumin seeds (Jeera)
- 1 Green Chili Pepper (diced, optional)
- 2 teaspoon Ginger (freshly grated, optional)
- 2 teaspoon Dry Mango powder (Amchur) (or lime juice )
- 1/4 cup Cilantro (to garnish)
- 2 teaspoon Coriander powder (Dhaniya powder)
- 1 teaspoon Ground Cumin (Jeera powder)
- 1 teaspoon Cayenne or Red Chili powder (adjust to taste)
- 1 teaspoon Salt (adjust to taste)
At a glance
PER SERVING · TIME 50M
CAL 11%·PRO 21%
CARBS 30G56% OF CAL
6G FIBER0G ADDED5G INTRINSIC18G OTHER5G TOTAL SUGAR
FAT 7G28% OF CAL
1G SAT6G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 5m
- Cook
- 45m
- Sodium
- 322mg
- Total sugar
- 5g
- Added sugar
- 0g
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 527mg
- Calcium
- 64mg
- Iron
- 3mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 5M
- SODIUM
- 322MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.