Sautéed Kala Chana/ Sautéed Black Chickpeas

Hey everyone! I hope all of you are doing great! It feels nice to be able to find time and post regularly on the blog. The effort is never in cooking but always in posting. In fact, I keep making and trying so many new things everyday. I have made it a point to stop, take notes, click pictures and then do the usual cooking.

You can see all of my recent posts have step by step pictures. I think it just makes the process look very doable and easy once we the step-by-step pictures. I have tried a lot of recipes from Dassana’s site vegrecipesofindia.com I think it is the best website for vegetarian Indian recipes. Dassana simplifies the most complex procedures and the has a detailed explanation for every step. My inspiration for posting detailed pictures comes from Dassana and a huge shoutout to her! Do check out her website and Facebook page if you haven’t.

Coming to the recipe, my first question was what to name it? Naming a recipe is the best and the worst job. Best because its your baby and you can call it whatever. Worst because it is supposed to make sense, sound good, sound delicious and off course give a glimpse of the ingredients used. This kala chana recipe uses coriander, mint leaves and other spices to form a puree that is sautéed with various spices that coat the chana and make it awesome!

This is my mom’s recipe and I have been having it for ages. I never thought I would appreciate it so much until one morning I realized all I could do was with kala chana and is make a salad with chopped veggies and lots of lemon juice and rock salt. I was so fed up of this Sprouts Culture very morning in the sasuraal! Be there anything for breakfast, there has to be one big bowl of sprouts! I am all in for healthy eating but isn’t breakfast supposed to be our favourite meal of the day! So one morning I remembered how my mother used to make these chana back home and gave her a quick call to confirm the recipe. The weird and the cute part is I always knew how she made it. Although I never went into the kitchen except to ask for a second helping, but somehow now when I think of cooking something that my mother used to, I just happen to know how she did. 

Now talking about the recipe, its simple and basic in the best sense of the word. Yet its tangy and spicy and delicious and off course super healthy! It can be had as breakfast or a snack and can even be served as a side during any meal. Its great on its own but I have also had it with poori as breakfast and it definitely goes well. Most importantly kala chana  doesn’t hurt my eyes on the breakfast table anymore! Sprouts I tell you!

Ingredients

1cup= 250 ml

For the puree:

  • 1 cup kala chana (soaked overnight or 8 to 9 hours)
  • 1 cup of roughly chopped coriander leaves
  • ½ cup of fresh mint leaves
  • 1 fresh green chili, deseeded and roughly chopped
  • 3-4 garlic cloves
  • 3 tbsp fresh green garlic, roughly chopped (Optional)
  • Salt per taste

For preparing the masala:

  • 2 tsp of oil
  • ½ tsp turmeric/haldi powder
  • 1 tsp cumin/jeera powder
  • 1 ½ tsp coriander/dhania powder
  • ½ tbsp chat masala powder
  • 1 tsp rock salt (optional)
  • Juice of half a lemon
  • 2 cups of water for pressure cooking the chickpeas. 

Directions

  1. Rinse a cup of black chickpeas for a couple of times and soak them in water overnight or for 8 to 9 hours. 
  2. Pressure cook with enough water and a teaspoon of salt for upto 3 whistles or 10 minutes. Simmer for another 5 to 7 minutes and then switch off the flame. The black chickpeas should be well cooked. 
  3. Once the cooker releases pressure on its own, strain the chana in a colander and discard the water. Keep the boiled kala chana aside.
  4. To prepare the coriander purée , in a mixie pot add all the ingredients including 1 cup of coriander leaves, half a cup of fresh mint leaves, one de-seeded green chili, 3-4 garlic cloves, 3 tbsp of green garlic and salt.
  5. Blend the mixture on high for 2 minutes. 
  6. Give a quick mix with a spoon and blend again to for a smooth purée. Keep it aside. 
  7. Now to sauté chana, heat some oil in a pan.
  8. Add cumin seeds and let splutter
  9. Add the curry leaves and then add the coriander puree. 
  10. Reduce the heat to medium and give a good a good mix. Cook the green purée on medium to low flame till it becomes dry(all the moisture is absorbed) and darker in colour and the raw smell is gone. This should take around 4 to minutes.
  11. Add in all the spices including turmeric, dhania powder, chat masala powder, cumin powder and rock salt. Give it all a good mix.
  12. Add the boiled chana and mix well.
  13. Squeeze half a lemon directly over the chana and toss well. 
  14. Toss nicely to ensure all the chana are coated really well with the spices.
  15. Add in some water if the chana looks very dry. I added around 4 tbsp of water.
  16. Cook for another 3 to 4 minutes.
  17. Garnish with chopped coriander leaves and serve hot! Feel free to squeeze another half of a lemon just before serving.

                       

 

Notes:

Ensure that the black chickpeas are well cooked before you sauté them. Slightly less cooked or hard chickpeas don’t taste good and can cause stomach ache. 

This recipes can be made as spicy or tangy as you like. Just add the spices as per your preference. 

Sautéed Kala Chana/ Sautéed Black Chickpeas
Serves 2
A simple and basic yet healthy and delicious black chickpea recipe. It can be made as tangy and spicy as preferred. It can be had as breakfast or a snack and can even be served as a side during any meal. Its great on its own but I have also had it with poori as breakfast and it definitely goes well.
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Cook Time
25 min
Total Time
8 hr 25 min
Cook Time
25 min
Total Time
8 hr 25 min
Ingredients
  1. For the puree;
  2. 1 cup kala chana (soaked overnight or 8 to 9 hours)
  3. 1 cup of roughly chopped coriander leaves
  4. ½ cup of fresh mint leaves
  5. 1 fresh green chili, deseeded and roughly chopped
  6. 3-4 garlic cloves
  7. 3 tbsp fresh green garlic, roughly chopped (Optional)
  8. Salt per taste
  9. To sauté the chana;
  10. 2 tsp of oil
  11. ½ tsp turmeric/haldi powder
  12. 1 tsp cumin/jeera powder
  13. 1 ½ tsp coriander/dhania powder
  14. ½ tbsp chat masala powder
  15. 1 tsp rock salt (optional)
  16. Juice of half a lemon
Instructions
  1. Rinse black chickpeas a couple of times and soak them in enough water overnight or for 8 to 9 hours
  2. Pressure cook with enough water and a teaspoon of salt for upto 3 whistles or 10 minutes. Simmer for another 5 minutes and then switch off the flame.
  3. Once the cooker releases pressure on its own, strain the black chickpeas in a colander and discard the water. Keep the boiled chana aside.
  4. To prepare the coriander puree, in a mixie pot add all the ingredients including 1 cup of coriander leaves, half a cup of fresh mint leaves, one de-seeded green chili, 3-4 garlic cloves, 3 tbsp of green garlic and salt.
  5. Blend the mixture to form a paste.
  6. Give a quick mix with a spoon and blend again to for a smooth puree.
  7. Now to sauté the kala chana, heat some oil in a pan.
  8. Add the cumin seeds and let splutter
  9. Add the curry leaves and then add the coriander puree.
  10. Reduce the heat to medium and give a good a good mix. Cook the green puree on medium to low flame till it becomes dry (all the moisture is absorbed) and darker in colour and the raw smell is gone. This should take around 4 to minutes.
  11. Add in all the spices including turmeric, dhania powder, chat masala powder, cumin powder and rock salt. Give it all a good mix.
  12. Add the boiled kala chana and mix well.
  13. Squeeze half a lemon directly over the chana and toss well.
  14. Toss nicely to ensure all the chana are coated really well with the spices.
  15. Add in some water if the chana looks very dry. I added around 4 tbsp of water.
  16. Cook for another 3 to 4 minutes.
  17. Garnish with chopped coriander leaves and serve hot! Feel free to squeeze another half of a lemon just before serving.
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