Kala chana is a very important part of Punjabi Cuisine. It is quiet healthy as well as it is full of diety fibre, vitamins , minerals and Protein but it has a very low Glycemic index. You can eat them by cooking it with curry , or simply making salad after sprouting. It is very very delicious.

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Here is the Recipe for the Kala chana Curry


  • Kala Chana / Black Chickpea
  • Ginger Garlic Paste – 1 Tablespoon
  • Onion – 2
  • Tomato  – 2
  • Green Chilly
  • Haldi – ½ Tea Spoon
  • Salt – As per taste
  • Red Chili Powder – As per taste
  • Garam Masala – 1/4th Tea Spoon
  • Meat Masala / Kitchen King Masala – 1/4th Tea Spoon


  •  Soak Black Chickpea overnight. This will make them soft and it will take less time to cook.
  • Finely Chop / Blend Onion.
  • Make tomato Puree / cut the tomatoes into fine small pieces.
  • Wash the Soaked Kala chana and put them in Pressure cooker with some salt.
  • Prepare the Masala Side By side.


  • Let it pressure cooked up to 1 whistle after which lower the flame and let it boil for around 30 minutes.
  • For Masala, Put two tablespoon of cooking oil in a pan.
  •  Add some Jeera and let it simmer for a min.
  • Add finely chopped / blended onion.
  • Add Ginger garlic paste.
  •  Sauté it till the onion turns golden brown.
  •  Add Haldi, Red Chili powder, Garam Masala and kitchen kind Masala and Mix well.
  • Put little water to avoid burning of Masala.
  •  Now add Tomato puree and cook it till the Masala starts leaving the oil.
  • Once this is cooked, mix this with the boiled Kala Chana.
  • For Thick gravy mash 1/4th Kala chana.
  • Let it simmer on low flame for 30 minutes.
  • Garnish it with Dhaniya and Green chili and it is ready to serve

Serve with Rice / chapatti