79 kala chana recipes

Kala Chana Recipes

kala chana recipe collection. Kala Chana or Desi Chana is the tinier version of the regular yellow chick pea. It is darker, browner in color and is mostly cultivated in the Indian subcontinent along with Ethiopia and Mexico. It has a nuttiness to its taste and feels a bit starchy in texture when cooked. This chana can be used whole, mashed and even sprouted. To cook the chana, it first has to be thoroughly washed and then kept to be soaked overnight. When soaked overnight they grow in size and then are either boiled or pressure cooked till soft. This chana can be enjoyed just plain boiled, either hot or cold or be made into a chaat or subzi. Sprouted Chana is also healthier than just boiled chana as sprouting increases the vitamin C content!

Indian Kala Chana Recipes

Kala Chana is an ingredient that is used in the Indian kitchen a lot whether in rice preparations or being added in subzis. Chana Spinach Rice is a beautiful medley of flavors that come together to make a perfect, fulfilling meal made with spinach, capsicums and tomatoes. Another rice dish that tastes superb with chana is Lajjatdar Handi Biryani. It is the perfect meal where every spoonful will make want more and more.

Kala Chana gives a very homely feel to the dish and no matter where I am in the world, it takes me right back to the hot chana subzi that my mother used to make. Kala Chana Ambti is a finger licking subzi which has contrasting flavors of medium spiciness with mild sweetness which can be had with chapatis. Another homely dish is Chana Ghassi, a semi dry subzi with roasted spices and coconut coming through, perfect with rice!

Kala Chana Recipes for Snacks

You can make a lot of snacks varying from chaats and tikkis with boiled kala chana. But one of my favorites is Damni Dhokla. Even though it takes a long to prepare this multi legume dhokla, it is completely worth the effort when you actually try it! If you want to go the classic route, there is always Chana Chaat! This street snack reminds me of my childhood when I ate this at the beach, I absolutely loved it! Chana with chaat masala, tomatoes, onions, spiciness of the chillies and sourness from the raw mangoes, it’s the ideal snack!

Roasted Chana combined with a salted peanuts, coated in masalas and spices, makes Masala Peanuts and Chana and ideal snack for school going kids or anyone going through hunger pangs. Apart from this, one can snack on plain boiled chana as well, with just a hint of red chilli powder and salt to jazz it up or add it to a mixed kathol bhaji and eat that as an evening snack.

Innovative Kala Chana Recipes

There are so many different types of food that can be made with kala chana! Salads are one of the popular recipes that always require some or the other innovation. Oats Chaat is the perfect example of this. Oats is the last thing that one expects to see in a chaat but it is as tasty as it is surprising. Combined with nutty chana and sweet pomegranate, it will surely be a favorite in your house! One more unique preparation is Mixed Pulses with Vegetables wherein a mix of masoor, chana and moong with cauliflower, onions and tomatoes with a strong masala to bring it all together!

Enjoy our kala chana recipes below. You will find Boiled Kala Chana article of interest also .

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sukha bhel chutney powder | instant 5 minutes dry bhel masala | chutney for sukha bhel | with 18 amazing images. Make this chatpata instant 5 minutes dry bhel masala using very few and staple ingredients available in Indian pantry. Learn how to make sukha bhel chutney powder | instant 5 minutes dry bhel masala | chutney for sukha bhel | Mumbai is famous for its street foods and Mumbai Sukha bhel is famous for its taste. Instant 5 minutes dry bhel masala is a quick preparation. Sukha bhel chutney is very easy to make and stay for long time. Even it can also be used in wet bhel by adding water in dry chutney. Dry bhel chutney is used to make sukha bhel, wet bhel and also sprinkled on sev puris. It is kind of a dry chutney, which can be made and stored in the refrigerator for a few days. This chutney gives the chaat it’s distinct taste. Tips to make sukha bhel chutney powder: 1.Make sure to store in fridge only. On room temperature it will stay good for only 6 days. 2. Make sure to wash and dry the coriander and mint leaves using tissue paper. 3. Do not use water for blending. Enjoy sukha bhel chutney powder | instant 5 minutes dry bhel masala | chutney for sukha bhel | with detailed step by step photos.

oats murukku recipe | baked oats murukku | oats whole wheat flour chakli |

This exotic Coconut Vegetable Curry with Coconut Rice is a flavour-packed treat that will remain etched in your memory for ever! Rice that has been cooked with coconut milk and spices is served with a spicy vegetable curry that is flavoured with a rich masala paste. Assorted veggies add a splash of colours to this rice preparation, while abundant use of coconut milk in both the rice and the curry give it an elegance, which complements the intensity of the spice paste in a very balanced fashion. The total effect is mind-blowing and you will thoroughly enjoy this lip-smacking delicacy. To mellow the spicy flavour of the curry serve with accompaniments like Cucumber Pachadi or Red Pumpkin Pachadi .

Usli is a mixture of healthy stir-fried sprouts. Sprouting not only kills the anti-nutritional factors in the pulses but also enhances their nutrient content and makes them more digestible.

A unique sweet and spicy blend of colocasia leaves, chana dal and spices forms the base for this Maharashtrian-style dish made with hearty chunks of corn on the cob.

This 'chatpata' treat should be accompanied with steaming hot puris. The chole masala imparts a zesty flavour to this dish, and is commonly available at most provision stores.

Sundal is a favourite with young and old alike in South India. Tossing this healthy snack with cooked rice turns out a quick, easy and filling meal!

Grated cauliflower replaces coconut to create a healthier and heart-friendly version of the traditional Hyderabadi Baghara Baingan. Although most people will not think of pressure-cooking brinjals, here we have opted for that method so as to retain the nutrients and reduce the oil required. As a result, this delicious Hyderabadi Baingan Subzi, with the lingering flavour of spices, ranging from nigella and sesame seeds to coriander and cumin, comes to us in a surprising zero cholesterol format.

Kaala chana or black chickpeas are cooked in a tasty recipe, kaal chana curry. An indian spicy recipe of chickpeas cooked in a tasty onion based gravy. Relish with fried breads(poories) or rice.
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