Recipe Detail
Kala Chana Curry
A fiber-forward black chickpea curry that supports satiety, glucose stability, and repeatable meal prep.
| Calories | 344 kcal |
| Protein | 16g |
| Prep Time | 25 mins |
| Nutri-Grade | A |
Why it supports metabolic health
Kala chana combines slow-digesting carbohydrate, plant protein, and fiber, making it a useful staple for appetite regulation and metabolic health.
Ingredients
- • 1 1/2 cups boiled kala chana
- • 1 large onion, chopped
- • 2 medium tomatoes, pureed
- • 1 tsp ginger-garlic paste
- • 1/2 tsp cumin seeds
- • 1/4 tsp turmeric
- • 1 tsp coriander powder
- • 1/2 tsp garam masala
- • 1 tsp oil
- • Salt and coriander leaves to taste
Method
- Heat oil, add cumin seeds and onion, and cook until golden.
- Add ginger-garlic paste and saute briefly.
- Add tomato puree and spices, then cook until the masala thickens.
- Add boiled kala chana with a splash of water and simmer for 10 minutes.
- Finish with coriander and serve warm.
Substitution options
- • Use regular chickpeas if kala chana is not available.
- • Add spinach for extra fiber and micronutrients.
- • Pair with millet or a salad instead of larger rice portions.
Best fit for
High Protein Vegetarian · Diabetic-Friendly · Gut Health Focused
Cook the gravy down until thick so the curry feels more substantial with smaller portions.