AuthorPooja SundariaCategoryCurry, VeganHello foodies friends, how are you all doing? Nowadays, traditional healthy Currys from India losing its appeal in comparison to unhealthy fancy junk foods. So, I want to share such a simple and healthy Indian recipe that is easy to cook and tastes best.
This delicious Black Chana Masala is an easy (apart from the soaking the chana overnight) to make. I have made Chickpea curry made with black chickpeas and some nice spices. It burst with lots of flavors, healthy and full of spices for Monday vegetarian dinner recipe. And, I love my spicy chana masala too much.
This is a simple North Indian curry, made in an onion-tomato gravy with ginger and garlic. Kala Chana masala is so easy to prepare and yet so delicious. Kala chana is low in fat & cholesterol, high in dietary fiber and rich protein makes an excellent heart-healthy food choice with established health benefits.
If you are looking for a plant-based rich source of protein and nutritions then this is one of very good vegan and vegetarian curry that you can add into your diet. This curry absolutely lip-smacking, perfectly balanced and nutritional meal. And the best thing is my munchkin loves it and that what makes my day.
Guys stay at home, spend your time with your family and enjoy a homemade delicious healthy meal. Stay healthy, stay humble!
Ingredients
Instructions
In a pan, heat oil and add cumin and mustard seeds, let it crackle.
Add asafoetida and ginger garlic paste and chili sauté for few seconds then add onion
Cook onion until it turns slightly brown.
Then add tomato puree and cook for five min.
Then add all spices and stir for 2 mins.
Now add cooked Chana with water and salt.
Cook chana for 15 minutes then add the potatoes and cook for a few mins.
When the gravy getting little thicker, add lemon juice.
Turn off the heat and garnish with fresh coriander. Serve the hot curry with rice or naan.
Ingredients
Directions
In a pan, heat oil and add cumin and mustard seeds, let it crackle.
Add asafoetida and ginger garlic paste and chili sauté for few seconds then add onion
Cook onion until it turns slightly brown.
Then add tomato puree and cook for five min.
Then add all spices and stir for 2 mins.
Now add cooked Chana with water and salt.
Cook chana for 15 minutes then add the potatoes and cook for a few mins.
When the gravy getting little thicker, add lemon juice.
Turn off the heat and garnish with fresh coriander. Serve the hot curry with rice or naan.