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Kabuli Chana

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Ingredients

Adjust Servings:
7 oz kabuli chana (white chickpeas)
salt to taste
1/2 tsp cumin seeds
1/2 tsp ground coriander
2 pinches ground turmeric
1/2 cup grated onion
1/2 cup tomato paste
4 tsp chopped ginger
1 tsp clove garlic—minced
1 tsp chili powder
1/2 cup Chopped coriander leaves
1/2 tsp Garam masala
onion, sliced, for garnishing
3 to 4 green chilies, chopped, for garnishing
1 tomato, sliced, for garnishing

Kabuli Chana

Features:
  • Veg
Cuisine:
  • 30 mins
  • Serves 2
  • Medium

Ingredients

  • 7 oz kabuli chana (white chickpeas)
  • salt to taste
  • 1/2 tsp cumin seeds
  • 1/2 tsp ground coriander
  • 2 pinches ground turmeric
  • 1/2 cup grated onion
  • 1/2 cup tomato paste
  • 4 tsp chopped ginger
  • 1 tsp clove garlic—minced
  • 1 tsp chili powder
  • 1/2 cup Chopped coriander leaves
  • 1/2 tsp Garam masala
  • onion, sliced, for garnishing
  • 3 to 4 green chilies, chopped, for garnishing
  • 1 tomato, sliced, for garnishing
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A curry is a staple combination meal in every Indian house. It is consumed with either rice or a chapati. Needless to say, Indian curries are favored throughout the world for their taste and health benefits. Kabuli chana curry is one of the best curries originating in Northern India. Kabuli chana is also known as white chana or chickpeas. We offer you a simple recipe to make a delicious Kabuli chana curry. You don’t have to wait for a special occasion to make this tasty curry. However, you do have to plan a day before. Kabuli chana gives a fine, tangy twist to the traditional spicy chana dal recipe.

Health Benefits

  1. The potassium, vitamin C and vitamin B-6 content, coupled with the lack of cholesterol found in chickpeas, all support heart health.
  2. Chickpeas contain significant amounts of fiber, which helps lower the total amount of cholesterol in the blood, thereby decreasing the risk of heart disease.
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Vaya Tyffyn

How to Make It

  1. Wash and soak kabuli chana overnight.
  2. Add the salt and pressure cook. Allow for a maximum of 6 whistles. Drain the kabuli chana, reserving the water.
  3. Heat a pan. Add the cumin seeds and toast until they turn golden brown.
  4. Add the ground coriander and turmeric and sauté for 10 seconds.
  5. Add the onions, tomato puree, ginger, garlic, chili powder, and the reserved water. Mix well.
  6. Add kabuli chana and pressure cook for 10 minutes.
  7. Simmer for 5 more minutes.
  8. Add the garam masala and half the chopped cilantro. Mix well.
  9. Add water if needed and cook until the gravy thickens.
  10. Garnish with sliced onions, green chilies, and sliced tomatoes.
  11. Serve hot with chapati, rice or poori.

Tip

You can carry your hot and spicy kabuli chana curry in your special Vaya Tyffyn boxes. You can put it in a separate compartment and leave it for hours. When you open your Vaya Tyffyn lunch box, your curry will be warm and fresh. You can even store the curry in the tiffin box overnight when you have leftovers.

Trivia

  1. Chickpeas, also called garbanzo beans, are one of the oldest consumed crops in the world and remain one of the most popular today across nearly every continent. Chickpeas have been a part of certain traditional diets for over 7,500 years!
  2. In classical Greece, the beans were often included in sweet desserts and were even consumed raw. Ancient Roman populations prepared the beans in broths, roasts, and stews or enjoyed them as snacks.

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