Kale Channa

Kale Channa
Kale Channa  ||  Avilable on Order Now

Made with an uncomplicated list of ingredients the Kale Channa delight bursting with a crispy exterior and a soft interior can be cherished on the last day of the weekend while spending time with family, enjoying a nice meal of tasty recipe that is both satisfying and healthy. Kala Chana recipe provides organic, plant-based, gluten-free, dairy-free, non-GMO, no refined sugar eating option, that can be made into dry or curry version.

Basic information

Kala Chana recipe is the most popular vegan option, to add to your diet if looking for a plant-based nutrient recipe. Black chickpeas can be made into soups, curries or dry roasted as snacks.

Taste, texture, nutrients and other details

  • Punjabi Kale Channa is prepared with turmeric and chillies. The use of turmeric makes the dish look reddish-brown, garnished with green leaves.
  • It can be made into a light version with a fewer herbs and spices, or it can be made into a gravy version with tomato puree and ginger garlic paste.
  • The dish is gluten-free and soy-free.
  • One serving of the dish contains mostly carbohydrate, proteins and a small amount of fat.
  • It can be found in Tiffin services, where it can be ordered as a replacement for regular yellow lentils or curries or stews.

About Kale Channa

Black Chickpeas/ Kale Channa like lentils, chickpeas, and beans are some variety of healthy legumes that are a good source of plant-based protein. Black chickpeas are a rich source of protein and are an excellent source of nutrition for growing kids. It is different from the regular chickpeas and is low in fat and high in dietary fibre.

Bengal Gram, Kale Channa (meaning black chickpea) or Chola Boot are locally grown “Desi”, in India, East Africa, Mexico, and Iran. These are smaller, light to dark brown, with a thick, rough seed coat.

Restaurant based Kala Chana recipe

Most restaurants serve the Channa masala as a dish made from Kale Channa –boiled, softened and cooked in tangy spicy tomato sauce. For tempering, asafoetida powder (hing), onions, ginger garlic paste or crushed/grated ginger-garlic, cumin seeds, red chilli powder, turmeric powder, coriander powder , kasoori methi and other herbs are used.

Homemade Kala Chana recipe

Kala Chana recipe is habitually served during the religious celebrations of Navratri vrat pooja in north India. In some regions it can be made into a spicy curry-like the Kadala Kari of Kerala or the Gugni of Bihar, often served as a snack made with seasonal harvest of the crop, softened without pressure cooking.

There are other recipes like the scrumptious chana kebab that is a meatless delicious kebab made from boiled Kale Channa mixed with a variety of herbs and spices served with yoghurt based dip that is flavoured with fried garlic, lemon juice and black pepper.

In Punjab, black chana masala recipe can be made into a dry or stew variant with a spicy tempering of onion, ginger, garlic, chopped tomatoes and dry spices.

How to serve?

The black chana masala recipe prominently found in pure-vegetarian meal offers a satisfying option complemented with roti or rice, curd, salad, pickles and lemon wedges

Food allergy
If you suffer from a food allergy or intolerance, please let us know immediately. Ingredients can occasionally be substituted or changed so please review the allergy details available for you. Every care is taken to avoid any cross contamination when processing an order. Food served may contain some of the 14 Allergens listed: Peanuts, Nuts, Sesame, Cereals containing Gluten, Milk, Soy/Soya, Molluscs, Sulphur Dioxide (Sulphites), Mustard, Celery, Lupin (EU common), Eggs., Crustaceans & Fish.


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