This Black Chana (Chickpea) Vegan Dry Curry Recipe is not only delicious but full of nutrients and packed with flavors. This recipe is dried curry means no gravy like regular curries but with full of curry flavor. Usually we make this spicy but here I go mild spicy. It’s a great recipe for meal prep and easy to make.
Oh do you thinking what Black Chana is! They are actually Chickpeas with brown shell and little smaller than regular white chickpeas. Black Chana is less creamy than regular chickpeas. They also called black chickpeas, or Kala Chana or Bengal Gram. They are high in plant-based protein, fiber and a good source of Iron, copper and other minerals.
Black Chana or black chickpeas are high in protein. I remember back in Bangladesh, many people called it “Bachelors kitchen staple” and dorm kitchen essential. Because they are easy to cook, full of nutrients and budget friendly. I saw and read many health conscious people, yogis and low income athletes boil those black chickpeas and eat just like that, no salt or spice to keep their protein intake. Even some people soak them overnight and eat them raw. If you thinking to try them like that, be care full about belly bloats!
When it comes to cook, we always soak them overnight in normal temperature water. It helps to boil them quickly. Keep in mind that when they soaked in water they expand in double. Some time I boiled 2-3 cups at a time and put half in deep freeze to use next week so I can save some boiling time 🙂 .
Now how we eat! I grow up eating this as snacks. We eat this as it is or some time with rice puffs and some lentil fritters. On Ramadan, this Black Chana Vegan (dry) Curry is kind of must have on Iftar menu (fasting break meals) at any Bangladeshi house. Sometimes we cook this with only spices but most of the time we add potatoes, carrots and tomatoes. Personally I love this Black Chana Vegan (dry) Curry with lot of minced cucumber, fresh cilantro and fresh lemon juice as you can see on above picture.