Kala Chana or black chickpea is a cousin of white chickpea. Also known as desi chana, it has smaller, darker seeds than Kabuli chana(white chickpea). Being extremely rich in iron and protein, it is a power food for children. I remember, as a kid, Mum would give us the soup left after boiling the chana to drink. It didn’t taste very good, so I used to just gulp it down!
Kale Chane can be prepared in many ways. A lightly seasoned dry recipe cooked during Navratri is very popular. Kala Chana Sundal and Kerala’s Kadala Curry are some other lip smacking recipes from South India where the chane are tempered with mustard seeds, curry leaves and coconut.
This recipe is the north Indian Punjabi version in which chickpeas are cooked in an onion tomato gravy. The masala prepared in this recipe is same as the one used for Rajma. Enjoy this delicious curry with rice/rotis. Can’t get enough iron? Eat kale chane