Recipe of Kale Chane ke chhole |black chickpeas curry|

Recipe of Kale chane ke chhole| kale chane ki sabji | black chickpeas curry :

One of the most famous cuisines of North India i.e. kala chana is perfect for any occasion to cook. North Indians are grown up eating kala chana because  it is not only tasty but also a great source of nutrition and it is perfect to consume with puri , roti and parathas. It is even go very well  with the plain rice.The taste of the Indian spices when indulge with the onion, garlic and kala chana, it tastes no less than heaven.

Different styles of making kala chana :

There are several ways to cook it. In different regions of India people make it with their own ways. Some people like to make it restaurant style. In some regions of India people like to add coconut. Some of them also like to experiment with their food which sometimes turn to be good or bad too. Many people make the curry by adding lots of  tomatos or tomato paste. Some people also prefer to use cream to make it rich in taste.

Basically it all depends upon the taste that matters. It is up to you how you like it and what flavours you want to add it. When it comes to taste and flavors what I have learn from my mother is that always trust your own taste. Never go with the others untill or unless you like it.

Talking about my mother's recipe , she never adds tomatos in chhole or chane ki sabji  because she believes that tomatos make the curry sweet which we clearly do not like. And you can also see this in the picture how tempting it is looking.

Kala chana nutrition :

Kala chana is a rich source of minerals and vitamins . It also provides decent amount of fiber and protein.

The protein and fiber in kala chana may help keep your appetite under control.

Now let me share with you my mother's version of kala chana recipe :

So this recipe required basic ingredients which makes it delicious and authentic. And we make it in pressure cooker.

So the ingredients are as follows :

Kale chane ( black chickpeas ) ----250 grams (soaked in water for 7 to 8 hours or overnight)
Mustard oil ---- 6 to 7 tablespoon
Onion ----- 5 to 6 medium size
Garlic ----- 10 to 12 cloves
Ginger ----- a piece of ginger crushed
Bay leaf ---- 2 to 3
Cumin seeds ---- one table spoon
Dried red chilli ---- 3 to 4
Cinnamon stick ---- 1to 2
Salt ---- according to taste
Turmeric powder ---- 2 tea spoon
Red chilli powder ---- 1table spoon
Garam masala powder ---- one and a half tea spoon
Meat masala powder ---- one table spoon

Steps of making chane ke chhole :

1- First of all take the chana and rinse it well then soak it into the water fot 7-8 hours or overnight.

2- Once the chana is ready for cooking then take a pressure cooker and heat it.

3- Now pour the mustard oil into the pressure cooker. ( I will recommend you to use mustard oil specially for this recipe.)

4- On a medium flame add bay leaf to oil and after 1to 2 min. add cumin seeds (jeera) , cinnamon stick (dalchini) , cloves ( luang) and dried raw red chilli and let it pop.

5- Now add the sliced onion and garlic cloves and stir it well.( we are not using the garlic paste ) 

6- let the onion fry for 3 to 4 mins. then add the drained chana along with the salt , now stir it  nicely .

7- The next step is to add all the spices along with the crushed ginger. The spices include turmeric powder , red chilli powder , garam masala powder and meat masala powder. You can use meat masala powder of any brand. 

8- Now  mix every thing nicely and add 2 to 3 spoons of water so that it may not burn and cover it for 4 to 5 mins. and let the spices cook on a medium flame.

9- Now open the lid and add 3 to 4 cups of water and after mixing it close the pressure cooker and allow this to whistle on low to medium flame.

10- After 5 to 6 whistles switch off the gas and let it rest untill air comes out.  Now your chana is ready to eat. Have it with roti or paratha or rice.