Kala Channa And Palak Subji. Brown Chickpeas And Spinach Curry

Growing up, I was a huge fan of Popeye and that me a complete spinach devotee. I am always looking for an excuse to include spinach in our recipes. Obvious reason is that it is super healthy. Spinach is very high in vitamins, fibre, folic acid and iron. And the other reason is the lush green colour it provides to meals.

So if you are looking for inspiration or ideas to include palak or spinach in your recipes then see the below recipes:

Palak Bhaji

Palak Paneer

Channa Palak Dal

Palak Thepla

Aloo Palak

Palak Paneer Paratha

Today’s recipe is Kala Channa And Palak Subji. Here, I have tried to mix two iron loaded ingridents-kala channa or brown chickpeas and spinach. Rest I would say that the recipe is very much similar to Chole Palak (Chickpeas/garbanzo beans and spinach) curry.

There is sharp taste of garlic and ginger  followed my peppery tang of onions, everything finally smothered with chopped tomato and handful of spices . Homemade garam massala is must in this recipe as it gives the aromatic climax to the curry.

Ingriedents:

1 cup brown chickpeas/kala channa

1 cup spinach/palak, finely chopped

4 cloves garlic/lehsun, finely chopped

1 small onion/pyaz, finally chopped

2 medium tomatoes/Tamatar, finely chopped

2 tablespoons oil

1/2 teaspoon cumin/jeera

1 teaspoon coriander powder/dhainya powder

1/4 teaspoon turmeric powder/haldi

1/2 teaspoon red chilli powder/lal mirch

1/4 teaspoon garam massala

1 teaspoon lemon juice

Salt to taste

1 teaspoon kasuri methi

4 cups water

Method:

Wash the chickpeas. Soak it overnight in water. Next day drain the water. Pressure cook the chickpeas with 3 cups water and 1/2 teaspoon salt for 4-5 whistles. Drain the water and keep the boiled chickpeas aside.

Heat oil in a pan. When oil gets hot, add cumin seeds and let it crackle.

Add garlic and onion. Cook till onions get soft and raw smell of garlic fades.

Throw in chopped tomatoes, coriander powder, turmeric, red chilli powder, garam massala. Add 1/2 cup water. Cook covered on medium flame. The tomatoes must become soft and mushy.

Add chopped spinach and lemon juice. Cover and cook again for 4 minutes.

Add boiled chickpeas and remaining 1/2 cup water. Cover and let it cook from 5 minutes. Remove the lid and cook again for 2 minutes. The consistency should be semi liquid-which means you should be able to see just enough water in the subji.

Garnish with kasthuri methi.

Serve hot.

Notes:

Be careful while adding salt as spinach contains salt as well.

You can increase or decrease the ratio of spinach and kala channa as per your wish.