Curries

Vegan Kala Chana Usal Recipe

1 Mins read
Garnished Vegan Kala Chana Usal Ready to Serve

Introducing our flavorful and wholesome Vegan Kala Channa Usal recipe – a culinary masterpiece that encapsulates the essence of Indian cuisine. This cherished dish beautifully harmonizes tender black chickpeas with an aromatic blend of spices, creating a symphony of flavors that’s both comforting and exciting.

Whether you’re seeking to satisfy your taste buds or embark on a culinary adventure, our Kala Channa Usal recipe has something special to offer. With every spoonful, you’ll experience the richness of tradition and the joy of discovering new taste dimensions.

Vegan Kala Channa Usal – Ingredients  – 

  1. Kala Channa – 1 cup 
  2. Garlic cloves  – 3-4
  3. Onion – 2 – finely chopped
  4. Tomatoes – 3 finely chopped
  5. Green chilis – 2 – slit in between
  6. Ginger-Garlic paste –  TBSP
  7. Hing powder – 1/4 Tsp
  8. Turmeric powder –  1 Tsp
  9. Red chili powder – 1 Tsp
  10. Cumin seeds powder – 1 Tsp
  11. Coriander seeds powder – 2 Tsp
  12. Garam masala powder – 1 Tsp
  13. Kasuri methi – 1 Tsp
  14. Vegetable oil – 2 TBSP
  15. Water as needed
  16. Salt to taste.

How To Make Vegan Kala Chana Usal Step By Step Instructions

  1. Soak the Channa overnight for best results. Drain the excess water and wash thoroughly. To a pressure cooker add soaked channa , garlic , 1 Tsp salt and 3 cups of water. Pressure cook on medium flame for 4-5 whistles.
  2. Let the pressure release naturally. Check if the channa is cooked well. remove 2-3 TBSP of cooked channa and the garlic cloves in a grinder jar. Grind into a paste and save it for later use.
  3. Heat a heavy bottom pot or a kadai on medium heat. Add oil. Once hot , add hing powder , green chilies and onions. Saute till the onions turn translucent. Add ginger-garlic paste and saute for a minute.
  4. Add tomatoes and salt to taste . Saute till tomatoes turn mushy. Remember we added salt to channa while cooking. Add turmeric powder , red chili powder , cumin seeds powder , coriander seeds powder and saute for another minute till the masala start releasing oil.
  5. Add grinded channa paste and water from cooked channa . Mix well and let it cook for 2-3 minutes. Add cooked channa along with water. Add garam masala and kasuri methi mix well. Simmer on medium heat for 5-7 minutes.
  6. Garnish with finely chopped cilantro.
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