Low Fat Black Chana Curry

Dive into the satisfying flavors of this Low Fat Black Chana Curry, a wholesome and protein-packed dish perfect for health-conscious food lovers. This vegan and gluten-free recipe combines the earthy richness of black chickpeas with a fragrant blend of Indian spices like cumin, coriander, and garam masala, all simmered in a luscious onion-tomato base. With just a teaspoon of oil and a long simmer to enhance the flavors, this curry proves you don't need excess fat to create a comforting, hearty meal. Whether paired with steamed rice or soft rotis, it’s a warm, satisfying dish that’s ideal for a weeknight dinner or meal prep. Plus, with minimal prep time and easy step-by-step instructions, this recipe showcases how deliciously simple healthy eating can be!

Nutriscore Rating: 72/100

Prep Time:15 mins

Cook Time:45 mins

Total Time:60 mins

Servings: 4

Ingredients

• 1 cup black chana (black chickpeas)
• 1 medium onion, finely chopped
• 1 medium tomato, finely chopped
• 1 tablespoon ginger-garlic paste
• 1 green chili, slit
• 0.5 teaspoon turmeric powder
• 0.5 teaspoon red chili powder
• 1 teaspoon coriander powder
• 0.5 teaspoon cumin seeds
• 0.5 teaspoon garam masala
• 1 teaspoon cooking oil
• 1 teaspoon salt
• 2 tablespoons coriander leaves, chopped
• 3 cups water

Directions

Step 1

Rinse the black chana thoroughly under running water and soak them in 3 cups of water for at least 6-8 hours or overnight.

Step 2

Drain the soaked chana and transfer them to a pressure cooker. Add 2 cups of water and 1/2 teaspoon of salt. Pressure cook the chana on medium-high heat for 8-10 whistles or until they are soft and cooked through.

Step 3

Once cooked, allow the pressure to release naturally before opening the lid.

Step 4

In a large pan, heat 1 teaspoon of oil over medium heat. Add cumin seeds and let them splutter.

Step 5

Add the finely chopped onion and sauté until golden brown.

Step 6

Stir in the ginger-garlic paste and green chili. Cook for another 1-2 minutes until the raw smell disappears.

Step 7

Add the chopped tomato, turmeric powder, red chili powder, and coriander powder. Cook until the tomatoes turn mushy and the oil starts to separate from the masala mixture.

Step 8

Add the cooked chana along with the water in which they were cooked to the pan. Stir well to combine with the onion-tomato masala.

Step 9

Add salt to taste and allow the curry to simmer on low heat for about 15-20 minutes to thicken and for the flavors to blend well.

Step 10

Stir in the garam masala and cook for an additional 2-3 minutes.

Step 11

Garnish with chopped coriander leaves and serve hot with steamed rice or roti.

Nutrition Facts

Serving size	(1234.1g)

Amount per serving	% Daily Value*
Calories	500.3

Total Fat 11.6g	0%
Saturated Fat 1.4g	0%
Polyunsaturated Fat 0g
Cholesterol 0mg	0%
Sodium 2464.0mg	0%
Total Carbohydrate 82.9g	0%
Dietary Fiber 22.6g	0%
Total Sugars 20.4g
Protein 22.4g	0%

Vitamin D 0IU	0%
Calcium 234.0mg	0%
Iron 10.4mg	0%
Potassium 1378.2mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 19.9%

Protein: 17.0%

Carbs: 63.1%