How To Make Kala Chana Interesting?
Kala Chana is a grocery staple and is surely stored in your pantry. If you think you can only make a gravy dish out of these power house legumes, think again! We give you 5 ways to make the boring kala chanas interesting.
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Is your family bored of eating the same gravy-style kala chana dish, this article is sure to come in handy. Kala Chana (काला चना) or black chickpeas are a wonderful addition to a vegetarian’s diet if they need more protein in their meal. Kala Chana has high fiber content and a low glycemic index. Used commonly in Indian and middle eastern cuisines, kala chana is a very versatile legume to cook with.
Here are 5 ways you can bring some variety on the table using the super healthy kala chana.
Tip – Make sure you soak the kala chanas overnight to save your cooking time and energy source.
Table of Contents
1) Kala Chana Chaat
Kale Chane ki chaat is a perfect breakfast option. You will need some boiled kala chanas for this, of course. Some chopped onions, tomatoes, coriander leaves, bhuna jeera, salt and a generous squeeze of lemon. That is all it takes to make a healthy breakfast. Breakfast foods like these will help keep the entire family fit even after the quarantine life. Moreover, a small bowl of kala chana chaat has a high satiety value that will keep you fuller for longer.
2) Kala Chana Shorba
Kale Chane Ka Shorba is probably one of the healthiest ways to consume these legumes. Soaked kala chanas, pressure cooked with chopped garlic, onions, and tomatoes. Grind it gently with a blender. Strain and enjoy. If you like chunky soups, skip the staining part. Season the shorba with salt and pepper. Add some lemon juice on top. You will be surprised by how delicious this is. Pair it with a hot buttered toast if you want to eat this soup for dinner.
3) Kala Chana Kebab
Have some leftover kala chana gravy? Turn them into kebabs. The first step is to dry up the gravy as much as you can. Grind it into a paste form in a mixer. Add 2-3 slices of bread to bind it all together. Adjust the seasoning according to your taste. Make small flat kebabs and cook them on a tawa till they form a crisp crust on both sides. Serve them with thin mini paranthas (Like Galouti is served with an ulte tawe ka parantha), a spicy mint chutney and onion rings. Restaurant-style kebabs made with leftovers? The family wouldn’t be able to guess!
4) Kale Chane Ki Biryani
Honestly, we were as curious as you are to try this one out. A chunky onion and tomato masala cooked with khada masalas and boiled kala chana. Let this mix simmer till all the masalas and juices are soaked up by the chanas. Alternatively, layer parboiled rice with this veggie mix and cook on dum for 10-15 minutes before serving. Garnish with some fried onions. So, if you are in the mood to cook something exclusive, do try this one out!
5) Tadka Kala Chana
One of the easiest and quickest ways to enjoy these healthy legumes is a tadka kala chana. A wok with hot oil, some jeera, juliennes of ginger, spices like amchur (dry mango powder) and coriander powder make for a quick and easy kala chana dish. You can eat them with hot puffed up puris and paranthas. A big plus point of this dish is that it requires very few ingredients.
Looking To Buy Kala Chana?
Some brands of kala chana that are available online –
1. Swabhiman33 Black Chana
- Products are sourced directly from farmers
- Organic kala chana
2. Organic Tattva Kala Chana
- Organically grown without pesticides and fertilizers
- No additives
3. Natureland Organics Chana
- 100% chemical free
- No artificial colors
4. Just Organik Chana Whole
- Free from Chemicals
- No pesticides and GMO’s
Have you tried any innovative kala chana recipes yet that we forgot to mention? Let us know in the comment box below!
Out of ideas for your next meal? Worry not, we’ve got your back! A set of fresh ideas and suggestions to keep your menus interesting! Read these posts to help you choose what to cook for the next meal using regular staples like atta, suji, moong dal, rice and potatoes. We will also give you tips on how to use common condiments like mayonnaise and spices like jeera and turmeric in your diet to maximise the usage of everyday products.
About The Author
Nishtha Asrani Sethi, born and brought up in Delhi, is a content writer who has previously worked with NDTV and Resolver. Her roots are deep within the food industry, thanks to her family business and a keen interest in contemporary food products. Nishtha loves to serve her articles with a side of humor. Her Bachelor’s degree in Home Science comes in handy while researching the science behind the food. When she is not trying to win a battle of fries vs fruit with her daughter, she is busy experimenting with her huge joint family with crazy recipes.