Kala Chana Dal is a wholesome and comforting Indian curry made with black chickpeas, potatoes, onions, tomatoes, and aromatic whole spices. This slow-cooked homestyle recipe is rich in flavor, high in protein, and perfect when served with rice, naan, or chapati.
- Serves: 6 People
- Prep Time: 12 hours (includes soaking)
- Cooking: 1 hour 15 minutes
- Difficulties: supereasy
Ingredients
For Cooking
- 400 grams Black chana (black/brown chickpeas), soaked overnight
- 600 grams Potatoes, peeled and diced
- 300 grams Onions
- 200 grams Tomatoes, chopped
- 70 grams Ginger
- 30 grams Garlic
- 7 Green chillies
- Fresh coriander, for garnish
- 1 teaspoon Salt (for soaking chickpeas)
- 0.5 teaspoon Baking soda
- 1 teaspoon Turmeric powder
- 1 teaspoon Garam masala
- 1 teaspoon Cumin seeds
- 1 teaspoon Coriander powder
- 0.5 teaspoon Hing (asafoetida)
- 1 teaspoon Salt (to taste)
- 2 Bay leaves
- 3 Green cardamom pods
- 3 Black cardamom pods
- 3 Cloves
- Oil or ghee (for cooking)
For Dressing
Nutritional Information
-
Calories
290 kcal -
Protein
16 g -
Carbohydrates
40 g -
Fat
10 g -
Fiber
12 g -
Sugar
5 g -
Sodium
550 mg
Procedure
-
OvernightMark As Complete
Soak the kala chana
Wash the black chana thoroughly and soak overnight in plenty of water with 1 teaspoon of salt.
-
1 hourMark As Complete
Boil the chickpeas
Drain the soaked chana, add to a pan with fresh water, half a teaspoon baking soda, and half a teaspoon salt. Bring to a boil, then simmer on low heat for about 1 hour until soft. Do not discard the cooking water.
-
10 minutesMark As Complete
Prepare the masala paste
Blend onions, ginger, garlic, green chillies, and tomatoes into a smooth paste.
-
5 minutesMark As Complete
Temper the whole spices
Heat oil in a pan. Add bay leaves, green and black cardamom, cloves, and cumin seeds. Let them release their aroma.
-
30 minutesMark As Complete
Cook the onion masala
Add the blended onion paste, salt, and hing. Cook on low heat, stirring occasionally, until the masala releases oil.
-
10 minutesMark As Complete
Add ground spices and potatoes
Add turmeric powder, garam masala, and coriander powder. Cook briefly, then add the diced potatoes and cook for a few minutes.
-
25 minutesMark As Complete
Add boiled chana
Add the boiled kala chana along with its cooking water. Bring to a boil, then simmer on low heat for 20–25 minutes until the curry thickens.
-
5 minutesMark As Complete
Garnish and serve
Turn off the heat, garnish with fresh coriander, and serve hot with rice, naan, chapati, or bhatura.
