Kala Chana also known as black chickpea or dark chickpea prepared in this UP style is a delicious and healthy menu that can be served both for breakfast as well as for your tea time snacks.
Black Chana in my hometown is prepared mostly for iftars during the holy month of Ramadan. Kala chana is dark brown and smaller in size than the kabuli chana and is a rick source of protien. You can include this beans in your diet in a variety of ways and today I'm sharing one easy recipe from my kitchen.
2. Now drain the water from the soaked kala chana and add it to the pressure cooker along with all the other ingredients mentioned except the onions. Add just enough water so that the chana is completely soaked and you can see a thin layer of water on top
3. Pressure cook on high flame for 1 whistle and simmer for 15 minutes or till the chana becomes tender.
4. Let the pressure go off by itself. Open the lid and add the onions and mix. Simmer for few more minutes or till all the water dries up (if any)
5. Serve along with onion rings and wedges of lemons either for your breakfast or as your snacks.
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| Kala Chana UP Style |
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| Kala Chana UP Style |
Kala Chana Recipe UP Style
Author: Razina | Cuisine: Indian | Recipe Type: Snacks
Prep Time: minutes | Cook Time: minutes | Yield:
Ingredients
- 1 cup black chana
- 1 teaspoon turmeric powder
- 1 tablespoon ginger garlic paste
- salt as required
- 1 tablespoon oil
- 2-3 crushed green chillies
- 1 small onion, finely sliced
Directions for making kala chana up style recipe
1. Soak the chana overnight or for minimum 8 hours in water2. Now drain the water from the soaked kala chana and add it to the pressure cooker along with all the other ingredients mentioned except the onions. Add just enough water so that the chana is completely soaked and you can see a thin layer of water on top
3. Pressure cook on high flame for 1 whistle and simmer for 15 minutes or till the chana becomes tender.
4. Let the pressure go off by itself. Open the lid and add the onions and mix. Simmer for few more minutes or till all the water dries up (if any)
5. Serve along with onion rings and wedges of lemons either for your breakfast or as your snacks.
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The Foodie Delight
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The Foodie Delight is a food blog with Indian veg and non veg recipes. This blog is managed by me, Razina. I post easy and simple recipes from my kitchen which are supported by photos and step by step method. Learn these quick recipes and share your feed backs, as your feedback means a lot to me.... Also, if you liked the recipes, I would love if you share it too... all it requires is a simple click on the social media buttons above... Thank you!