Description
Kala chana is a type of legume that is also known as black chickpeas. It is widely used in Indian cuisine and is a popular ingredient in dishes such as chana masala, chana chaat, and sundal.
Kala chana is a good source of protein, fiber, vitamins, and minerals. It is also low in fat and calories, making it a healthy addition to a balanced diet. In addition to being used in traditional Indian dishes, kala chana can also be added to soups, salads, and stews for a nutritious boost.
Kala chana is known by different names in different regions and languages such as:
- Black
chickpeas
- Bengal
gram
- Desi
chana
- Konda
kadalai (in Tamil)
- Kadale
kaalu (in Kannada)
- Chhola
boot (in Punjabi)
- Kala
chole (in Hindi)
- Karutha
kadala (in Malayalam)
- Sana
hua chana (in Bengali)
- Chora
(in Gujarati)
Kala Chana can be used in making.
There are many delicious recipes that can be made using kala chana (black chickpeas). Here are a few popular ones:
- Chana Masala: A spicy and flavorful dish made with kala chana, tomatoes, onions, and a blend of spices. It is usually served with rice or naan.
- Chana Chaat: A popular street food in India, chana chaat is a tangy and spicy salad made with boiled kala chana, chopped onions, tomatoes, and a variety of chutneys and spices.
- Kala Chana Curry: A simple and hearty curry made with kala chana, onions, tomatoes, and spices. It is a great vegetarian option that can be served with rice or roti.
- Sundal: A South Indian snack made with boiled kala chana, grated coconut, and a mix of spices. It is often served during festivals and can be a healthy snack option.
- Kala Chana Salad: A refreshing salad made with boiled kala chana, chopped tomatoes, cucumber, and onions. It can be dressed with a simple vinaigrette or yogurt-based dressing.
Benefits of Kala Chana
Kala chana (black chickpeas) is a nutritious legume that provides several health benefits. Here are some of the key benefits of consuming kala chana:
- Rich in protein: Kala chana is a good source of plant-based protein, which is important for building and repairing tissues in the body.
- High in fiber: Kala chana is a rich source of dietary fiber, which can help improve digestion, regulate blood sugar levels, and reduce the risk of heart disease.
- Low glycemic index: Kala chana has a low glycemic index, which means it can help regulate blood sugar levels and prevent insulin spikes.
- Rich in vitamins and minerals: Kala chana is a good source of several vitamins and minerals, including iron, folate, magnesium, and potassium.
- May reduce the risk of chronic diseases: The nutrients in kala chana, including fiber, protein, and antioxidants, may help reduce the risk of chronic diseases such as heart disease, diabetes, and cancer.
- May aid in weight loss: Kala chana is low in fat and calories, making it a good food to include in a weight loss diet.
Overall, kala chana is a nutritious and healthy food that can provide several health benefits when consumed as part of a balanced diet.
Kala Chana Recepie
Here’s a simple recipe for making kala chana:
Ingredients:
- 1 cup dried kala chana (black chickpeas), soaked overnight
- 2 tbsp oil
- 1 tsp cumin seeds
- 1 onion, finely chopped
- 2 tomatoes, finely chopped
- 1 tbsp ginger-garlic paste
- 1 tsp salt, or to taste
- 1 tsp turmeric powder
- 1 tsp coriander powder
- 1 tsp cumin powder
- 1/2 tsp red chili powder (optional)
- 2 cups water
- 2 tbsp chopped fresh coriander leaves (cilantro)
Instructions:
- Drain the soaked kala chana and rinse well with water.
- Heat the oil in a pressure cooker or a large pot over medium heat. Add cumin seeds and fry for a few seconds until they splutter.
- Add the chopped onions and fry until they are golden brown, stirring occasionally.
- Add the chopped tomatoes and ginger-garlic paste and fry until the tomatoes are soft and pulpy.
- Add the soaked kala chana, salt, turmeric powder, coriander powder, cumin powder, and red chili powder (if using). Mix well to coat the chana with the spices.
- Add 2 cups of water and stir well.
- If using a pressure cooker, close the lid and cook for 20-25 minutes on medium heat until the chana is soft and tender. If using a pot, cover with a lid and cook for 45-50 minutes until the chana is soft and tender. If needed, add more water to adjust the consistency.
- Garnish with chopped coriander leaves (cilantro) and serve hot with rice, naan, or roti.
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