Black Chana Veg Recipes of India: Easy and Delicious Ideas

Black chana, or kala chana, is a beloved ingredient in Indian kitchens known for its rich texture, earthy flavor, and impressive nutritional profile. These tiny black chickpeas are a powerhouse of protein, fiber, and essential minerals, making them an ideal choice for hearty vegetarian meals.

Across India, black chana is transformed into a variety of flavorful vegetable recipes that are both comforting and wholesome. Whether cooked as a dry stir-fry or a luscious curry, black chana dishes offer a delightful blend of spices and vegetables that showcase the diversity of Indian cuisine.

In this blog post, we’ll explore some classic and innovative black chana veg recipes from India that are perfect for lunch or dinner. These recipes are easy to prepare, use everyday ingredients, and bring out the best in black chana’s nutty taste.

Whether you’re a seasoned cook or new to Indian cooking, these recipes are sure to inspire your next meal!

Why You’ll Love This Recipe

Black chana vegetable recipes are not only delicious but also incredibly nutritious and versatile. They can be adapted to suit different tastes, from mildly spiced to fiery hot, and can be enjoyed with rice, roti, or even as a standalone snack.

The earthy flavor of black chana pairs beautifully with a variety of vegetables such as tomatoes, bell peppers, spinach, and potatoes, creating dishes that are both filling and flavorful. These recipes are also ideal for anyone looking to add more plant-based protein to their diet without compromising on taste.

Moreover, black chana dishes often involve minimal oil and simple cooking techniques, making them healthy and accessible for busy weeknights. And if you love experimenting with spices, these recipes provide a fantastic canvas to customize flavors to your liking.

Ingredients

• 1 cup black chana (kala chana), soaked overnight and drained
• 2 tablespoons oil (vegetable or mustard oil preferred)
• 1 teaspoon cumin seeds
• 1 large onion, finely chopped
• 2 tomatoes, pureed or finely chopped
• 2 green chilies, slit
• 1 teaspoon ginger-garlic paste
• 1/2 teaspoon turmeric powder
• 1 teaspoon coriander powder
• 1/2 teaspoon red chili powder (adjust to taste)
• 1 teaspoon garam masala
• Salt to taste
• 1 cup mixed vegetables (carrots, peas, potatoes, bell peppers), chopped
• 1/2 cup spinach leaves, roughly chopped (optional)
• Fresh coriander leaves for garnish
• Water as needed for cooking
• Lemon wedges for serving

Equipment

• Pressure cooker or Instant Pot (for cooking black chana)
• Large saucepan or deep skillet
• Wooden spoon or spatula
• Knife and chopping board
• Measuring cups and spoons
• Bowl for soaking chana
• Serving dish

Instructions

1. Soak the black chana overnight or for at least 8 hours in plenty of water. This softens the chickpeas and reduces cooking time.
2. Cook the black chana: Drain the soaked chana and rinse well. Add it to a pressure cooker with 3 cups of water and a pinch of salt. Cook for about 20-25 minutes or until tender but not mushy. (If using an Instant Pot, cook on manual high pressure for 35 minutes.) Drain and set aside.
3. Prepare the vegetable base: Heat oil in a large skillet over medium heat. Add cumin seeds and let them sizzle for a few seconds.
4. Sauté onions and spices: Add the chopped onions and cook until golden brown, about 5-7 minutes. Stir in the ginger-garlic paste and green chilies; cook for another 2 minutes until fragrant.
5. Add tomatoes and spices: Mix in the pureed or chopped tomatoes, turmeric, coriander powder, red chili powder, and salt. Cook this masala base until oil starts to separate from the mixture, about 8-10 minutes.
6. Add vegetables: Toss in the chopped mixed vegetables and cook for 5 minutes, stirring occasionally.
7. Combine with cooked chana: Add the cooked black chana to the pan with about 1 cup of water (adjust for desired consistency). Stir well and simmer for 10-15 minutes to allow flavors to meld and vegetables to cook through.
8. Add spinach and garam masala: Stir in the chopped spinach leaves and garam masala. Cook for an additional 3-5 minutes until the spinach wilts.
9. Adjust seasoning: Taste and adjust salt or spices if needed. If the curry is too thick, add a splash of water and simmer briefly.
10. Garnish and serve: Turn off heat, garnish with fresh coriander leaves, and serve hot with lemon wedges on the side.

Tips & Variations

“For a richer flavor, try tempering the dish with a pinch of asafoetida (hing) along with the cumin seeds.”

• Pressure cooking black chana</strong significantly cuts down cooking time. If you don’t have a pressure cooker, soak the chana longer and cook in a heavy pan, but be prepared for a longer cooking time.
• Add coconut milk or cream in the last step for a creamy texture and mild sweetness that balances the spices.
• For a dry stir-fry version, reduce water and cook until most moisture evaporates. This is great as a side dish or filling for wraps.
• Experiment with vegetables: Use seasonal vegetables like bottle gourd, pumpkin, or eggplant for different flavors and textures.
• Add a squeeze of lemon or a dash of amchur (dry mango powder) before serving to brighten the dish.