Sometime back, I stared at my fridge, wondering what to make for dinner. I had about 2 carrots, a few potatoes, some snap peas, and half a head of cauliflower, along with some cooked black chana. I started making a dish, hoping it would turn out edible, but it was so yummy that I have been asked to make it again!

Black chickpeas, or kala chana, are one of those underrated nutritional superheroes hiding in plain sight. It’s packed with fibre, plant protein, minerals, and slow-digesting carbs, so it keeps your energy steady and your stomach happy. Kala chana is diabetic-friendly, high-protein, gut-friendly, heart-healthy, nutrient-dense, and excellent for weight control.

Hearty Vegetable & Black Chana Masala

Ingredients:

• 2 cups of mixed vegetables, chopped into bite-sized pieces (you can use what you have; I used carrots, potatoes, cauliflower and snap peas)
• 2-3 tbsp oil
• 1 cup black chana that has been soaked overnight and boiled until soft but firm
• 2 finely chopped medium-sized onions
• 2 finely chopped large tomatoes
• 1 tsp finely minced garlic
• 1 tsp finely minced ginger
• 1 tsp cumin seeds
• ½ tsp turmeric powder
• 1-2 tsp red chilli powder
• 1 tsp coriander powder
• 1 tbsp cumin powder
• ½ tsp garam masala powder
• Salt to taste
• Finely chopped coriander to garnish

Method:

• Heat 2 tbsp of oil in a pan.
• Add all your mixed vegetables.
• Sprinkle a pinch of salt and sauté on medium-high heat until they’re about 50–60% cooked. This means they are slightly softened but still holding their shape.
• Remove the vegetables with a slotted spoon and keep aside.
• In the same pan, heat the remaining oil.
• Add in the cumin seeds once the oil heats up.
• When the cumin seeds crackle, add minced onions and sauté until golden.
• Add garlic and ginger, and cook until the raw smell goes away.
• Now add tomatoes and cook this down well until the masala thickens and oil starts to appear at the edges.
• At this point, add in the dry spices—turmeric powder, red chilli powder, coriander powder, and cumin powder.
• Sauté for 30 seconds so the spices bloom.
• If the masala looks too thick or sticks to the bottom, splash a little water and keep cooking.
• Tip in the half-cooked vegetables.
• Add the boiled black chana.
• Mix gently so everything is coated well in the gravy.
• Add around ¼–½ cup of water, depending on how saucy you want it.
• Cover and cook on low-medium heat for 8–10 minutes.
• The vegetables should be fully cooked but still hold their shape.
• The chana should be tender and absorb the masala flavours.
• Finish with garam masala, coriander, and (optional) a gentle squeeze of lemon.
• Serve hot with jeera rice or rotis