Discover the delightful Kala Chana Curry, a unique Gujarati dish that skips the traditional onion-tomato base for a nutty, rich flavor thanks to roasted besan. This vegetarian curry is not only lighter but also full of earthy goodness from the black chickpeas, lightly spiced and finished with the sweetness of jaggery and a tang of lemon or tamarind. Perfect for busy weeknights or when you simply want a satisfying meal!
Budget Information
This scrumptious Kala Chana Curry can be whipped up for approximately $8.50 in total, which breaks down to about $1.42 per serving, assuming it serves six. Here’s the cost breakdown for the ingredients:
- Black chickpeas (2 cups): $1.50
- Besan (chickpea flour, 1 cup): $1.00
- Mustard seeds (2 tsp): $0.50
- Turmeric (1 tsp): $0.25
- Red chili powder (1 tsp): $0.25
- Jaggery (2 tbsp): $0.75
- Lemon juice (1 tbsp): $0.50
- Salt (to taste): $0.05
- Oil (for tempering, 2 tbsp): $0.50
- Fresh cilantro (for garnish): $1.00
Why This Recipe Works
This Kala Chana Curry is a perfect embodiment of simplicity and flavor, showcasing how a few simple ingredients can combine to create a wholesome and deeply satisfying dish. By omitting the usual onion and garlic, the roasted besan adds a nutty richness that not only thickens the curry but elevates its flavor profile. Plus, the gentle warmth from the spices dances on your palate, while the hint of jaggery brings a balanced sweetness that makes each bite delightful. It’s quick to prepare and perfect for those busy evenings when time is tight but nourishment is key!
Ingredients & Optional Substitutions
Here’s what you’ll need to craft this delicious Kala Chana Curry, along with some optional substitutions.
- 2 cups black chickpeas (dried) – $1.50: You can use canned black chickpeas if you’re short on time; just rinse and drain before adding.
- 1 cup besan (chickpea flour) – $1.00: Use all-purpose flour if you can’t find besan, but the flavor will differ.
- 2 tsp mustard seeds – $0.50
- 1 tsp turmeric – $0.25
- 1 tsp red chili powder – $0.25
- 2 tbsp jaggery – $0.75: Brown sugar can be used as an alternative.
- 1 tbsp lemon juice – $0.50: Tamarind paste can replace lemon for a tangier flavor.
- Salt to taste – $0.05
- 2 tbsp oil (cooking, for tempering) – $0.50: Any vegetable oil is good, but mustard oil adds an authentic flavor.
- Fresh cilantro for garnish – $1.00
Step-by-Step Recipe Instructions
Step 1: Start by soaking your black chickpeas in enough water to cover them for at least 6-8 hours or overnight. This not only softens the chickpeas but also makes them easier to digest. Once softened, drain and rinse them well before proceeding to the next step. Isn’t it amazing how soaking can transform the texture of legumes?
Step 2: In a large pot or deep sauté pan, heat the oil over medium heat. Add the mustard seeds and let them sizzle until they start to pop; the sound is like a delightful cooking symphony! This stage adds a fabulous depth of flavor to your curry. Be careful not to let them burn, as their flavor turns bitter.
Step 3: After the mustard seeds have popped, add the turmeric and red chili powder, stirring quickly to combine them with the oil, allowing the spices to bloom for about 30 seconds to 1 minute. This is where your kitchen will start smelling heavenly—just wait, it gets even better!
Step 4: Gently stir in the soaked black chickpeas, coating them with the spiced oil mixture. Allow this to cook for 2-3 minutes, letting the chickpeas absorb those fragrant notes. Look at the colors deepening in the pan; aren’t they vibrant?
Step 5: Now, sprinkle in the besan, ensuring it evenly coats the chickpeas. It’s essential to stir continuously for about 5-7 minutes on medium-low heat. You’ll notice the besan starting to toast and create a luscious, thick sauce; this step maximizes the flavor! Don’t be alarmed if it thickens up; it’s supposed to.
Step 6: Add enough water to your pot to create a soupy consistency, and bring the mixture to a gentle boil. Reduce the heat to low, cover, and simmer for about 20-25 minutes, stirring occasionally. This allows all the flavors to meld beautifully, and the chickpeas will be perfectly tender.
Step 7: Once your chickpeas are soft and the flavors are nicely combined, stir in the jaggery and lemon juice, mixing well. Taste and adjust seasoning if necessary. Let this fragrant curry simmer for an additional 5 minutes to harmonize those vibrant flavors. Mmm, can you smell that?
Step 8: Finally, garnish with freshly chopped cilantro before serving. There you have it—a colorful, nutritious dish that’s bursting with flavor and origin!
Nutritional Facts
Here’s a breakdown of the nutritional information for one serving of this delightful Kala Chana Curry:
- Calories: 248
- Protein: 12g
- Carbohydrates: 42g
- Total Fats: 7g
- Saturated Fat: 1g
- Fiber: 9g
- Sugar: 4g
- Sodium: 480mg
Storage and Reheating Tips
Leftovers are a blessing with this curry! Allow it to cool completely before transferring it to an airtight container. It’ll keep well in the fridge for about 3-4 days. If you want to freeze it, place it in a freezer-safe container, and it can last up to 3 months. When you’re ready to enjoy it again, simply reheat on the stovetop over medium heat, adding a splash of water to loosen it up if needed. What a delicious way to save time!
Serving Suggestions
This Kala Chana Curry is incredibly versatile! Serve it hot alongside freshly made Parathas for a comforting meal, or scoop it over fluffy Basmati rice to soak up all that delightful sauce. Pair it with a refreshing Cucumber Raita to balance the spices, or even serve it with a side of tangy pickles for an extra kick. It’s a dish that’s bound to please a crowd!
Reader Tips or Helpful Notes
Here are a few handy tips to elevate your cooking experience: Use a pressure cooker to expedite the cooking time for chickpeas if you prefer. Always taste as you cook; season gradually to ensure your curry comes out just how you like it. Feel free to tweak the spice levels according to your palate—add more chili powder for extra heat or a pinch more jaggery for added sweetness. Remember, cooking is all about personalizing flavors to suit your taste!
Recipe FAQs
Can I use other types of beans in this recipe?
Yes! While black chickpeas are traditional, feel free to use any other legume you have on hand. Just adjust the cooking time as needed.
Is this curry suitable for meal prep?
Absolutely! This curry holds up wonderfully in the refrigerator and is perfect for making in bulk and reheating throughout the week.
Can I make this vegan?
Yes, this recipe is already vegan by avoiding animal products, so you can enjoy it worry-free!
What can I serve with Kala Chana Curry?
It pairs beautifully with rice, flatbreads, or even a simple side salad to round out the meal.
How can I make it spicier?
Add more red chili powder or finely chopped green chilies during the cooking process to ramp up the heat level.
