Kala Chana Masala | Black Chickpea Curry with Jeera Brown Rice

Chickpea or chaana is very protein rich legume which used world wide. You can serve chickpeas in any form salad to curry and dip to rice. You can made delicious curry with black chickpeas to serve along with rice or roti. I generally made jeera rice with black chickpea curry but this time I tried jeera brown rice to make my meal more nutritious.

You can add canned or boiled kala chana to salads to increase the protein and fiber content. Kala chana curry is a spicy Indian stew that uses kala chana, oil, tomatoes and other spices, such as ginger, red chili powder and coriander.
A cup of boiled kala chana contains 269 calories. It has 4 grams of total fat, with less than 1/2 gram of cholesterol-raising saturated fat. Beans are good plant-based sources of protein, and 1 cup of kala chana contains 15 grams of protein, or 30 percent of the daily value based on a 2,000-calorie diet.
Each cup of kala chana provides 13 grams of dietary fiber. Kala chana and other types of beans, lentils, fruits, vegetables and whole grains are good sources of fiber.
Kala Chana Masala | Black Chickpea Curry with Jeera Brown Rice
Preparation Time: 15 Minutes Cooking Time: 35 Minutes Servings: 4 Category: Main Dish Cuisine: Punjabi Cooking Method: Pressure Cooker
Ingredients 2 Cups Black Chickpeas 4 Large Tomatoes, Diced 2 Large Onion, Finely Chopped 1 Tbsp. Ginger, Chopped 1 Tbsp. Garlic, Chopped 2 Green Chilies, Finely Chopped 3 Tbsps. Oil Salt to Taste Pepper Powder to Taste Red Chili Powder to Taste 1 Tsp. Coriander Powder 1/2 Tsp. Garam Masala 1 Tsp. Cumin Seeds 1/4 Tsp. Asafoetida 2 Bay Leaf 2-3 Cloves 2 Black Cardamom 1 Tsp. Raw Mango Powder Handful Fresh Coriander, Garnishing Lemon Wedges For Garnishing
For Jeera Brown Rice 1 Cup Brown Rice 2 Tsp. Cumin Seeds 2 Bay Leaves 4-5 Cloves 1 Tbsp. Olive Oil Salt to Taste 2 1/2 Cups Water
Instructions: Wash and soak the black chickpeas or chana in water for 7-8 hours or overnight. Drain the water and rinse in fresh water. Pour the chanas in pressure cooker with water and salt. Now cook the chana in pressure cooker on high flame till to first whistle, after first whistle reduce the heat to low and cook around 30 minutes till to soft. Now grind ginger, green chilies and tomatoes together in mixer to make smooth paste. Heat the oil in deep pan, add cumin seeds, bay leaf, cloves, cardamoms and Asafoetida. When they starts splutter, add chopped garlic and onions and saute till to translucent. Add tomato puree, red chili powder, coriander powder, black pepper, garam masala, raw mango powder and cook till to oil starts releasing. Add cooked chana with water and cover the pan and cook for 10 minutes on low flame. Add fresh chopped coriander and serve hot with jeera rice. Wash and soak the rice in water for 30 minutes at least. Now heat the oil in pan, add cumin seeds, bay leaf and cloves. Add water and rice together with salt. Cover the pan and cook till to water absorbs or rice cooked. Remove from the heat and serve jeera brown rice with cooked black chickpea curry.
Tags: how to cook kala chana curry, black chickpea curry, masala kala chana recipe, chane chawal, brown rice recipe, jeera rice recipe, kala chana masala, Punjabi kale chane curry, main dish, main course, vegetarian, protein rich, iron rich, simplytadka, food blogging, blogging marathon, gravies, Indian curry, Punjabi cuisine, everyday meal, lunchbox ideas, lunch menu, medium level recipe, pressure cooker recipe, boiling recipe, dal recipe.
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