Pakistani Kala Chola Recipe

Served with rice, flatbreads or on its own, kala chola is a spicy dish consumed widely in India and Pakistan. The beans are high in fiber and low in fat, making the Pakistani kala chola an excellent dish for the spice-loving weight watchers.

The preparation takes time – overnight – but the end results will satiate your spice buds making it completely worth the wait.

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Spice King

A spicy beans preparations.

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Prep Time

500 minutes

Passive Time

190 minutes

Servings

MetricUS Imperial

Ingredients

• 1 cup ½kala chana
• 3 cups Water
• 2 tomatoes finely chopped
• 1 onion finely chopped
• 1 jalapeno pepper finely chopped
• 3 tbsp vegetable oil
• 1 tsp Salt
• tsp ½ground turmeric
• tsp ½ground red chile pepper
• 4 dried red chile peppers optional
• 2 tbsp chopped fresh cilantro
• 1 tbsp onion finely chopped

Prep Time 500 minutes Passive Time 190 minutes Servings MetricUS Imperial Ingredients 1 cup ½kala chana 3 cups Water 2 tomatoes finely chopped 1 onion finely chopped 1 jalapeno pepper finely chopped 3 tbsp vegetable oil 1 tsp Salt tsp ½ground turmeric tsp ½ground red chile pepper 4 dried red chile peppers optional 2 tbsp chopped fresh cilantro 1 tbsp onion finely chopped

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Instructions

1. Place the kala chana in a large bowl. Pour enough water over the beans to cover by several inches and soak overnight for 8 hours.
2. Rinse and drain the garbanzo beans thoroughly.
3. Combine the chana, 3 cups water, tomatoes, 1 finely chopped onion, jalapeno pepper, vegetable oil, salt, turmeric, ground red chile pepper, and dried whole chiles in a large pot over medium-high heat and bring to a boil.
4. Reduce heat to medium-low, and cook until the beans are tender, 3 to 4 hours, adding water as needed to keep about 1 inch of liquid at the bottom of the pot.
5. Garnish with cilantro and 1 tablespoon finely chopped onion.
6. Serve.