Kala Chana (Punjabi Black Chickpeas Curry)
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Dassana's Veg Recipes · by Dassana Amit★ 5.0 (78)

Kala Chana (Punjabi Black Chickpeas Curry)

NUTRITION · PER SERVING570M COOK
CAL 12%·PRO 20%
CARBS 31G50% OF CAL
7G FIBER7G SUGAR17G OTHER
FAT 10G38% OF CAL
1G SAT9G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

A traditional Punjabi black chickpea curry with onions, tomatoes, and warming spices. Earthy and mildly spicy, typically served with roti or rice.

mainindiancurrybeansgluten freeveganvegetarian
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Nutrition & ingredients

Ingredients

serves 4
  • 1 cup black chickpeas ((kala chana) - 172 grams)
  • 2.5 cups water (- for soaking)
  • 2 tablespoons oil (or ghee (clarified butter))
  • 1 teaspoon cumin seeds
  • ½ cup finely chopped onions (- 63 grams or 1 medium-sized)
  • 1.25 cups finely chopped tomatoes (- 185 grams or 2 medium-sized)
  • 1 teaspoon finely chopped garlic (- 4 to 5 small to medium-sized garlic cloves)
  • 1 teaspoon finely chopped green chillies (or serrano pepper or 1 to 2 green chillies)
  • 1 teaspoon finely chopped ginger (or 1 inch ginger)
  • 1 teaspoon kashmiri chilli powder (or ½ teaspoon cayenne pepper )
  • ¼ teaspoon turmeric powder ((ground turmeric))
  • 1 teaspoon coriander powder ((ground coriander))
  • 1 pinch asafetida ((hing) - optional)
  • 1.5 cups water (or as required)
  • salt (as required)
  • ½ teaspoon garam masala (or Punjabi garam masala)
  • 1 to 2 tablespoons choppped coriander leaves (- optional)
PREP
540M
SODIUM
308MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.