Navratri Special

Kale Chane Recipe 

Prep Time: 20 Min

– 1 cup black chickpeas 2.5 cups water 2 tbsp oil 1 tsp cumin seeds ½ cup chopped onions ½ cup chopped tomatoes chopped ginger, green chilli Salt to taste

Cook Time: 20 Min


White Scribbled Underline

Prep Time: 20 Min

1 teaspoon Red Chilli powder 1 teaspoon Garam masala powder ¼ teaspoon turmeric powder 1 teaspoon Coriander Powder 1 pinch asafetida (hing)  water or as required chopped Coriander Leaves

Cook Time: 20 Min

OTHER Ingredients

White Scribbled Underline

Step 1

Rinse the Kala Chana, soak the kale chane overnight or for 8 to 9 hours 1. After the black chickpeas have softened and become tender from the soaking, drain the extra water.

Scribbled Underline

 Next, take the chickpeas along with the water in a pressure cooker, Add 1/2 teaspoon salt, and close the cooker. pressure cook for 30 minutes switch off the heat Once it is done, strain the chickpeas. Also reserve the water in a bowl.



Heat oil in a pressure cooker.Add 1 teaspoon cumin seeds 1. After 10 seconds, add onions and cook till the onions become soft and translucent.

Off-white Section Separator


Next, add the ginger garlic paste and green chillies, let it cook for about 2 minutes. Add tomatoes and Sauté them on medium-low heat until soft

Add turmeric powder, 1 pinch of asafoetida (hing, coriander powder, and Kashmiri red chili powder. Mix well and sauté for a minute on low heat.


Add the prepared chana together with 1.5 cups of water. add salt as required and mix. pressure cook for 2 whistles Add chopped coriander leaves to the Kala chana curry. switch off the heat and serve hot.


Set update with our latest stories!