Friday Kala (Black) Chana 1kg

Black chana is a versatile pantry staple that can be cooked in many different ways. Soaking the chana before cooking helps soften the beans and reduces cooking time. Once cooked, black chana becomes tender while keeping its slightly firm texture, making it suitable for both everyday meals and healthy snacks.

Why Choose Friday Black Chana?

• Plant-based protein: Black chana is a good source of plant protein for everyday meals. 
• Rich in dietary fiber: Helps add fiber to a balanced diet. 
• Nutritious and filling: Makes meals satisfying and wholesome. 
• Naturally nutrient-rich: Provides important nutrients including iron, folate, and other minerals. 
• Versatile ingredient: Great for curries, salads, chaats, soups, and snacks. 
• Easy to include in your diet: A simple pantry staple for healthy homemade recipes.

What Can You Make with Black Chana?

Black chana can be used to prepare a variety of tasty dishes, including:

• Black chana curry
• Black chana salad
• Chana chaat
• Sprouted black chana salad
• Black chana masala
• Boiled black chana snacks
• Black chana with rice or roti
• Black Chana Recipe
• Simple Black Chana Curry

Ingredients:

• 1 cup black chana
• 1 medium onion, chopped
• 1–2 tomatoes, chopped
• 1–2 green chillies, chopped
• 1 teaspoon ginger-garlic paste
• 1–2 tablespoons cooking oil
• ½ teaspoon turmeric powder
• 1 teaspoon cumin powder
• 1 teaspoon coriander powder
• Salt according to taste
• Water as needed
• Fresh coriander for garnishing

Cooking Process

•  Wash and soak the chana: Wash the black chana thoroughly and soak it in enough water for about 8 hours or overnight.
• Cook the chana: Drain the soaking water and add fresh water. Cook the chana until it becomes tender. A pressure cooker can be used for faster cooking.
•  Prepare the masala: Heat oil in a pan. Add chopped onion and cook until soft. Add ginger-garlic paste and green chilly, then cook briefly.
•  Add tomatoes and spices: Add tomatoes, turmeric, cumin powder, coriander powder, and salt. Cook until the tomatoes become soft and the spices are well combined.
•  Add cooked black chana: Add the cooked black chana along with some cooking water. Mix well and simmer for several minutes so the chana absorbs the flavour of the masala.
•  Garnish and serve: Add fresh coriander and serve hot with rice, roti, or your preferred side dish.

Cooking Tips

• Soak black chana overnight for easier cooking.
• Rinse the chana well before cooking.
• Cook until tender but not overly soft if you want to use it in salads or chaat.
• For a thicker curry, simmer for a few extra minutes after adding the cooked chana.
• Store dry black chana in a cool, dry place in an airtight container.