Black Chana Masala is a popular Indian dish made with black chickpeas, tomatoes, onions, and a variety of spices. The dish is usually served with rice or roti and is a great source of protein. The boiled black chana are usually cooked in a thick gravy made with onions and tomatoes. The dish is a great way to add some flavor to a vegetarian meal and can be enjoyed by everyone.
Proteins
Fats
Carbs
Fibre
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2 cups
1
2
2 tablespoons
1 teaspoon
1 teaspoon
1 teaspoon
1 teaspoon
1/2 teaspoon
1/2 teaspoon
2 tablespoons
Soak the black chickpeas overnight in enough water.
Drain the water and pressure cook the chickpeas with enough water and salt for 3-4 whistles.
Heat oil in a pan and add cumin seeds.
When the cumin seeds start to crackle, add the chopped onions and sauté till they turn golden brown.
Add the ginger-garlic paste and sauté for a minute.
Add the chopped tomatoes and cook till they turn soft and mushy.
Add the coriander powder, garam masala, red chilli powder, turmeric powder and amchur powder.
Mix well and cook for a minute.
Add the cooked black chickpeas and mix well.
Add enough water and bring it to a boil.
Simmer the flame and cook for 10-15 minutes.
Garnish with chopped coriander leaves and serve hot with chapatis or rice.
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When it comes to Black Chana Masala, our users are head over heels in october, but the interest cools down in january.
It's official: Black Chana Masala is the food of choice for 24-27 female, with people of >40 BMI also on board.
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