How to make KALE CHANE KI SABZI - skk -

Kala chana or brown chickpeas are full of nutrients and cooked this way is extremely delicious

Sanjeev Kapoor

This is a Sanjeev Kapoor exclusive recipe.

Main Ingredients : Tata Sampann Kala Chana, Salt (नमक)

Cuisine : Indian

Course : Main Course Vegetarian

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You can also find more Main Course Vegetarian recipes like Chole without Oil Lauki Soya Chana Dal Tamatar Bhujia Chorchori

KALE CHANE KI SABZI - skk

KALE CHANE KI SABZI - skk Recipe Card

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History of Indian cuisine dates back to nearly 5,000-years ago when various groups and cultures interacted with India that led to a diversity of flavours and regional cuisines.
Indian cuisine comprises of a number of regional cuisines.  The diversity in soil type, climate, culture, ethnic group and occupations, these cuisines differ from each other mainly due to the use of locally available spices, herbs, vegetables and fruits. Indian food is also influenced by religious and cultural choices and traditions. 
Foreign invasions, trade relations and colonialism had introduced certain foods to the country like potato, chillies and breadfruit.    

Prep Time : 7-8 hour

Cook time : 21-25 minutes

Serve : 4

Level Of Cooking : Easy

Taste : Mild

Ingredients for KALE CHANE KI SABZI - skk Recipe

  • Tata Sampann Kala Chana 1 cup

  • Salt to taste

  • Large tomato chopped 1

  • Medium onion chopped 1

  • Ginger roughly chopped 1 inches

  • Garlic 8-10 cloves

  • Green chillies chopped 1-2

  • Oil 2 tablespoons

  • Cumin seeds 1 teaspoon

  • Asafoetida 1/4 teaspoon

  • Bay leaves 2

  • Green cardamoms 1-2

  • Cloves 4-5

  • Turmeric powder 1/2 teaspoon

  • Red chilli powder 1/2 teaspoon

  • Coriander powder 1/2 tablespoon

  • Dried fenugreek leaves (kasuri methi) 1 teaspoon

  • Fresh coriander sprig to garnish

Method

Step 1

Take Tata Sampann Kala Chana in a bowl, add sufficient water and soak overnight.

Step 2

Transfer the Kala Chana into a pressure cooker, add salt and sufficient water. Cover the cooker and cook under pressure till 4 whistles are given out.

Step 3

Meanwhile to make the gravy, put the tomato into a blender jar, add onion, ginger, garlic, green chillies and a little water and blend to a fine paste.

Step 4

Heat oil in a deep non-stick pan, add cumin seeds, asafoetida, bay leaves, green cardamoms and cloves, mix and saute till fragrant. Add the ground paste, mix and saute for 2 minutes.

Step 5

Add turmeric powder, salt, red chilli powder and coriander powder, mix well and saute, stirring occasionally, for 5-7 minutes or till the oil separates.

Step 6

Add the cooked chana with the water in which it is cooked, mix well, cover and cook for 4-5 minutes.

Step 7

Crush dried fenugreek leaves and add to the pan. Cover and cook for 2-3 minutes.

Step 8

Transfer into a serving bowl, garnish with coriander sprig and serve hot with rotis, lemon wedges and onion rings.

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MasterChef Sanjeev Kapoor

Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.