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Kaalé Chané aur Saag (Brown Chickpeas with Spinach)

Kaale Chane
Kaalé Chané or brown chickpeas are native to India, Iran and some parts of Africa. The high protein and fiber content and relative low cost makes it a staple in many households in India. A dry recipe using this variety of chickpeas is quite common across India. This family recipe, however, results in a generous amount of gravy, great for dipping chapatti, or with rice. Brown chickpeas are easily available in the US, in Indian/ South Asian stores and on Amazon.
Ratings 5 from 1 votes
Cuisine
Courses
Difficulty Intermediate
Time
Prep Time: 5 hrs Cook Time: 1 hr Total Time: 6 hrs
Servings 4
Description

Brown chickpeas cooked with spinach, in a rich yogurt gravy and served with basmati rice or chapati/ roti. 

Ingredients
  • 1 cup Dry Brown Chickpeas (Kaala Chana) (Soaked for 5- 8 hours)
  • 1 Spinach Bunch (Washed and drained)
  • 3 tbsp Mustard Oil
  • 1/2 cup grated onion
  • 1 tbsp garlic paste
  • 1 cup Puréed tomatoes
  • 2 tsp Salt (or to taste)
  • 1/2 tsp Turmeric
  • 1 cups pod black cardamom (crushed)
  • 1/2 tsp fenugreek seeds (crushed)
  • 1 cup plain yogurt (Skip yogurt if you are making a vegan version.)
  • 1 tsp Powdered Anardana (Pomegranate seeds)
  • 1 tbsp Kashmiri Ver Masala or Garam Masala
Method
  1. Pressure cook the brown chickpeas

    In an instant pot, add brown chickpeas (kaala chana), spinach, 1 tsp salt, 4 cups of water and a splash of mustard oil. Pressure cook using the manual setting for 20 minutes. Open lid after steam is released. Add 1/2 cup cold water and pressure cook for another 15 minutes. Once done, chickpeas should be soft enough to easily mash when pinched. 

    Cooking time is based on my experiance with the 3 Qt instant pot. I have observed that the time also applies for stovetop pressure cookers. However, your electric pressure cooker settings might differ. Please use your judgement for this step.

  2. In a heavy bottom pan, add mustard oil and bring to smoking point. Reduce heat and let it cool down. Add black cardamom, crushed fenugreek seeds and saute. 

  3. Add grated onion and garlic paste and saute for about 1 minute or until the onion starts to turn translucent. Add dry spices (turmeric and chili powder), salt. Add splash of water to ensure the spices don’t burn. Sauté till the spices are mixed in.

  4. Add whipped yogurt and sauté until the mixture sticks together and oil glistens on the edges.  

    For a vegan version, replace yogurt with pureed or grated tomatoes.

  5. Using a slotted spoon, scoop out the chana and spinach and add to the curry base. Add Anardana powder (dried pomegranate seeds). Stir on medium heat for about 10 minute, or till the masala coats the chickpeas. Mash the chickpeas while frying to ensure a thick gravy. 

  6. Add the stock from the boiled chickpeas, mix in the Kashmiri Ver Masala or Garam Masala and simmer for 10 minutes. Add a dollop of ghee and turn off the heat. Garnish with coriander and serve with hot basmati rice/ chapatti

    For a vegan version, skip the ghee
Keywords: chickpeas, spinach, kaala chana
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Read it online: https://www.phursath.com/recipe/kale-chane-brown-chickpeas/
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