How to make Kale Chane ki Sabzi -
Kala chana or brown chickpeas are full of nutrients and cooked this way is extremely delicious
This is a Sanjeev Kapoor exclusive recipe.
Main Ingredients : Tata Sampann Kala Chana, Salt (नमक)
Cuisine : Indian
Course : Main Course Vegetarian
You can also find more Main Course Vegetarian recipes like Vala Che Bhirde Lehsun Ki Sabji - SK Khazana Mixed Vegetable Curry Dahiwale Aloo
Kale Chane ki Sabzi Recipe Card
History of Indian cuisine dates back to nearly 5,000-years ago when various groups and cultures interacted with India that led to a diversity of flavours and regional cuisines.
Indian cuisine comprises of a number of regional cuisines. The diversity in soil type, climate, culture, ethnic group and occupations, these cuisines differ from each other mainly due to the use of locally available spices, herbs, vegetables and fruits. Indian food is also influenced by religious and cultural choices and traditions.
Foreign invasions, trade relations and colonialism had introduced certain foods to the country like potato, chillies and breadfruit.
Prep Time : 7-8 hour
Cook time : 21-25 minutes
Serve : 4
Level Of Cooking : Easy
Taste : Mild
Ingredients for Kale Chane ki Sabzi Recipe
Tata Sampann Kala Chana 1 cup
Salt to taste
Large tomato chopped 1
Medium onion chopped 1
Ginger roughly chopped 1 inch
Garlic 8-10 cloves
Green chillies chopped 1-2
Oil 2 tablespoons
Cumin seeds 1 teaspoon
Asafoetida 1/4 teaspoon
Bay leaves 2
Green cardamoms 1-2
Cloves 4-5
Turmeric powder 1/2 teaspoon
Red chilli powder 1/2 teaspoon
Coriander powder 1/2 tablespoon
Dried fenugreek leaves (kasuri methi) 1 teaspoon
Fresh coriander sprig to garnish
Method
Step 1
Take Tata Sampann Kala Chana in a bowl, add sufficient water and soak overnight.
Step 2
Transfer the Kala Chana into a pressure cooker, add salt and sufficient water. Cover the cooker and cook under pressure till 4 whistles are given out.
Step 3
Meanwhile to make the gravy, put the tomato into a blender jar, add onion, ginger, garlic, green chillies and a little water and blend to a fine paste.
Step 4
Heat oil in a deep non-stick pan, add cumin seeds, asafoetida, bay leaves, green cardamoms and cloves, mix and saute till fragrant. Add the ground paste, mix and saute for 2 minutes.
Step 5
Add turmeric powder, salt, red chilli powder and coriander powder, mix well and saute, stirring occasionally, for 5-7 minutes or till the oil separates.
Step 6
Add the cooked chana with the water in which it is cooked, mix well, cover and cook for 4-5 minutes.
Step 7
Crush dried fenugreek leaves and add to the pan. Cover and cook for 2-3 minutes.
Step 8
Transfer into a serving bowl, garnish with coriander sprig and serve hot with rotis, lemon wedges and onion rings.
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Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.
