Kala chana – Also known as sukha Kala chana, is a low-calorie, high-protein dish that packs a ton of flavor and is completely gluten-free and vegan.
Prep Time: 10 MIN
Ghee Phool Makhana foxnuts Saffron strands Cardamom powder Slivered Almonds, Pistachios Cashews Golden raisins Charoli Seeds chironji Sugar Full-fat milk Milk Powder
Cook Time: 20 Min
Soak Kalachana - Rinse the raw beans/legumes thoroughly under tap water. Transfer them to a big bowl and soak the black chickpeas (Kala chana) beans overnight or for a minimum of 4 hours.
Cook Kala Chana - Transfer the chana to the pressure cooker (or instant pot) and add enough water to cover the chana. The chickpeas should be underwater. Add salt and turmeric powder and pressure-cook on HIGH heat for 8-9 whistles (or 30 minutes in IP).
Check Kala Chana - Once it is cooled down, check if your chana is ready – take a boiled chana and press it in between your fingers. If it gets squished easily when pressed, you are all set to make the prasad.
Make Prasad - Heat oil in a pan, add cumin seeds, and as they start to crackle stir in all the spices one by one. Add boiled chana to this pan. Boil the chickpeas until all the water has evaporated. Garnish with cilantro leaves and serve warm.
A low-calorie, high-protein dish that packs a ton of flavor and is irresistibly delicious.