Black Chana with Coriander Gravy (no onion-garlic) is a perfect dish for those who want simple food during their fasting days. Black Chana with coriander gravy is rich in nutrients. If you are inviting guests for lunch or dinner during your fasting days, this non-onion-garlic gravy dish might be the best dish in your menu!
Black chana – usually we know this as kala chana – belongs to the family of chickpeas. But kala chana is darker in colour and smaller than chickpea. Kala chana is usually cooked as a dry dish for snacks. But we can also prepare it as a gravy dish to be accompanied with roti (flat bread), poori or rice. Generally, we add onion along with tomatoes in all our gravy-based dishes to add to the volume of the gravy. Garlic is added for flavour. In India, some communities don’t use onion in their food due to their religious beliefs. Usually, new generation of these communities don’t follow these beliefs. But then, cooking two different types of dishes with the same ingredient is a burden.
So instead of using onions, you can use green coriander along with tomatoes, ginger and green chillies and prepare gravy not only for kala chana but for any other gravy based dishes as Lauki ke kofte ki sabzi (grated bottle gourd dumplings in curry), Chole (chickpeas with gravy)
Ingrediants:
Kala Chana 3/4 cup
Salt 1/2 tsp
Water 1+1/2 cups
Turmeric powder 1/2 tsp
Tomatoes 3 medium size
Grated ginger 1/4 tsp
Green chilies 3 – 4
Green coriander 30 gm
Oil 2 tbsp
Rai (tiny mustard seeds) 1/4 tsp
Jeera (cumin) 1/4 tsp
Hing (asafoetida) 1/8 tsp
Coriander powder 2 tsp
Red chili powder 1/4 tsp
Add some more water and salt if required
Process :
Wash and soak chana in 1+1/2 cups of water overnight.
Next day in the morning add salt and turmeric powder in soaked chana and pressure cook it with using the same water in which chana was soaked till it becomes soft.
While chana is getting cooked, we will prepare gravy. Wash and chop tomatoes, green coriander leaves, green chilies, grated ginger and grind all of them in the mixer to prepare paste. If required, add little bit of water while grinding.
Heat oil, crackle rai, hing, jeera and add the grinded paste in a wok.
Add rest of the spices. Keep stirring on medium heat until all spices are cooked.
By now chana must be cooked. Switch off the flame and let the steam of the pressure cooker settle down. Open the lid and add chana into the ready masala.
Reduce the heat to sim and let it cook for 10 – 15 minutes. Stir in between and add some water if you feel that consistency is too thick. Taste a bit, and if required, add some salt. After 10 – 15 minutes of cooking, kala chana with coriander gravy is ready to be served!!
Thank you for the recipe.
Sri, you are always welcome ☺️
Delicious 😋😋
Thank you very much Lovely😊
You are most welcome 🤗🙏😘
Nice recipe Deeksha. I am sure the coriander will enhance its flavours manifold.👌
Thank you very much Radhika.
Coriander with tomatoes gave nice flavor, didn’t miss onions ☺️
Bas jaldi se ek donga bharke bhej dijiye, raha nahi jaata!
Jaya, kaash ki eisa kar paati…. Kaash aap ghar par hi aa jaate.. this pandemic has been putting so much kaash….
Many many thanks 😘 🤗
Hehe, sahi. Waise bhi aap shayad Bengaluru mein? Aur hum Rajasthan mein! Lekin khushboo yahan tak aayi. I love your blog!
Jaya, I am living in Bangalore but I belong from Jaipur. Isliye khushboo to aani hi thee😊
Coriander – so good! 🙂
Agreed Lynette, easily available humble ingredient.
This sounds really good, Deeksha, I love the taste of koriander. But we don’t get black chickpeas where I live. I wonder if I could do it with “normal” chickpeas?
Thank you very much Stella 😊
Both chickpeas have different taste.
Yes, you can try regular chickpeas with coriander in the gravy. You can add garlic also in the gravy. Regular chickpeas tastes good with garlic aroma.
Simple yet delicious.
Thank you very much Rupali ☺️
Wow! I think black chana is rich in protein, carbohydrates and fiber, this delicious coriander gravy vegetable has a unique taste. It has different fun with Puri.😋 Very nice recipe ma’am. 😊👌👌🙏🌻🎆
Thank you very much Yogesh ☺️
Yes, you are right. Kala chana is very healthy and nutritious and it tastes best with poori!!
This curry looks delicious and easy to make. I’ll will give this a try soon. Thank you for sharing, Ma’am. 🙂
Kitty, thank you very much 😊
Addressing as Deeksha is absolutely fine. ‘Mam’ gives a feeling of senior citizenship😂😇
Oh, oh! I was addressing you as Ma’am , as I was learning many things from your cookery blog. I’m sorry if you felt that way. I’ll address you as Deeksha, hereafter, no worries. 🙂
Arey, Itni serious baat nahi hai. I just said that in a very light humorous way. Personally I believe that learning doesn’t depend on age. I learn a lot from your posts. Feel free to address the way you are comfortable 😍❤️😘
Sure, Deeksha, happy to .:) Btw, I tried your mango ice-cream recipe yesterday, and today morning I was thrilled with its taste, thanks a lot for the recipe. 🙂
Wowwww.. thank you so much for your feedback😊☺️
I am so glad to hear that recipe worked well for you 🙂
You are welcome. 🙂
Very healthy recipe, Deeksha. And I love coriander gravies.
Thank you very much Meenal ☺️😊
Delicious!!
Thank you very much Era☺️
You’re most welcome ☺☺
This is my favourite
Tina, thank you very much!
I’m always so impressed by the amount of preparation that’s involved in Indian cuisine. I fell in love with the food back when I was a teenager cutting lawns and trimming hedges for a Hare Krsna temple in Detroit. I got so much from that experience, not least of all the amazing food!
I agree with you.Indian food has such a vast variety of dishes from each state. One vegetable can be cooked in many different ways through each
state’s culture.
Thank you very much for visiting the blog and sharing your views.
My all time favorite curry 🙂
Thank you very much Rupali.
Looks yummy, Deeksha! We make ‘kala channa’ with grated and fried coconut, roasted and powdered red chillies and coriander and season it with curry leaves ant mustard. Colour is like this…brown 😊
Indira, thank you so much dear ❤️
I have never prepared your version but I love it a lot. During festivals days, whenever I am invited for haldi kumkum, always get a lot this coconut based chana. I always enjoy it in next day breakfast ☺️
Ultimate comfort food 😋
I agree with you.
Thank you very much.
Love this kala chana dal!
Thank you very much Nisha!
This gravy reminds me of how my mother in law made rajma using loads of CORRIANDER and tomato several years back. Never tried it myself, but now I would love to give this a try. Looks super tempting and I love kala chana gravy
Oh really, rajma tastes really good with lots of coriander.
I hope you will like the taste in kala chana also ☺️
Even I use I don’t like garlic much, this dish is definitely gift for me, thank you
Thank you very much Subbashini 😊
I am glad that you liked the recipe ☺️
This is one of my favourite dish and I love it with jeera rice 💞
Jeera rice sounds too good to be paired with chana 👍👍
Lovely option for no onion and no garlic dishes. Thanks for the share Deeksha 🙌
Thanks a lot Deepika and you are most welcome 😍☺️
This sounds delicious. I wonder if I can find all of the ingredients here in the USA.
Chandra, thank you very much 😊
There are good Indian grocery stores in USA. I am sure you will find everything. But not sure if nowadays also export import is happening.
You’re right. After we get past the pandemic, I’ll see what I can find.
Delicious ! That was my all time favorite
It looks finger-licking good😋. I mostly make chana in onion gravy never tried coriander instead. I will have to try it now.
Thank you so much Megha😊
Even I use onions for gravy but sometimes some guests don’t eat onion, so coriander comes to solve the problem ☺️
Indeed, that’s a great idea💡
Thanks 😊
Looks yummy
Thanks a lot 😊
Delicious and yummy recipe, Deeksha. Coriander gives great flavor to the food. Thanks for your valuable recipe.
Coriander leaves really enhance any dish. Thank you so much Kamal 😊🤗😍
Yes absolutely true Deeksha. You are always welcome dear 😊😊😊😊
Lovely Recipe Deeksha !
Thank you very much Smitha☺️😊
Years ago I was in Australia, studying for MBA and researching into finance. My wife had to come back. I decided one day that I would make curry with Dahi. disaster. Then I decided that black channa was the easiest. What could possibly go wrong?
Everything did.
It was nothing like you’ve made.
When I saw the perfectly made, delectable black Channa in this post, I remembered all of my miseries with cooking😊😊
Congratulations on being sooooo talented.
Parneet, apne haath se banaya sab kuch bahut swaad ka hota ha… Probably you were comparing your dishes with Sonu’s culinary skills, so you were not satisfied.
Thank you so much for sharing your memories here☺️🙂 some incidents though they are very normal are just unforgettable.
Once again many thanks for inspiring and encouraging, means a lot ☺️🙂
😊
Also open your YouTube channel. Recipes are so tempting.😋😋
Thank you very much for visiting, encouraging and appreciating the blog.
✌
Amazing dish…This is yummm
Thank you so much Shubha❤️😊
Never tried, making gravies using fresh coriander! This is new! Will surely give it a try….thanks for sharing🙂👍
You are always welcome!!
Coriander enhances the look as well as the taste.
This is a famous Malayali breakfast dish.I love it with bread ,chapati, pancake or even puttu.👍👍👏👏🌹
Thank you very much Francis. Didn’t know this dish is Malyali special also!
By the way puttu is my favorite!!
Yeah ,I love puttu but it is very uncommon dish in our state .By the way they use small chunks of coconut in chana .Most welcome🙏
Coconut is a must in any dish in Kerala. Have experienced this with a lot kerlalite friends.
Exactly but I think they have a different aroma in their dishes .You must be knowing it better than me.👍👍
Francis, those who only relish food could be a good critic also☺️
Have a great and safe weekday ahead.
Very true,but sadly I have no appetite for tasty food nevertheless you are there to help me out with the best recipes from time to time.Take care.🙏
Kala Chana with gravy is one of my favorite foods with white rice.. I love this recipe and will try it.
Zeba, thank you very much 😊
I guess Kala chana is favourite for many paired with white rice or Jeera rice.
Yummm
Deeksha it is really nice to follow your blog! I have never been to India, but I love Indian food. I have tried couple of recipes earlier, but now you have inspired me to try more 😊
Minna I am deeply humbled🙂😊
Isn’t it amazing how food connects the whole world together! Google is bringing a lot different cuisines at home.
Yes it is 😊
Great 👍
Thanks a lot for visiting the blog and appreciating the post.
This is my favourite.
Thanks for sharing.
Asha thank you very much😊
Tasty 😋
Thanks a lot Dulcy ☺
Stay safe and have a nice weekend.
This is such a unique combination, thank you for sharing this recipe. Will surely give this a try 🙂
Gayatri, thank you very much 😊
I remember as kids we had kala channa chawal on most Saturdays…… It is so nutritious and the water that you get once you boil it is rich in iron too
Oh yes, to get that dark color my mother used to prepare in Iron wok.
Food brings so many memories ☺️🙂
True Deeksha ….. Loads of them ✨
We all eat various types of pulses. Kala channa may be bit bitter in taste but it is healthiest diet. We use have pulses but we have added this dish also to our menu. Your post is lovely.
I can almost taste it with a big bowl of rice! it perfectly go with rice, right? Yam!
sorry… wrong typing… “yum”
Oh yes! Mostly people love it with rice only😊
Wow..this is an needed recipe..because we just reduced the consumption of onions and garlic recently and was just wondering how to make the gravy that thick ..!👍🏻💯
Anu thank you very much!
I am so glad that recipe is useful with your requirements☺😊