Kala Chana Turai Sabzi Recipe | Ridge Gourd with Black Chana | Nenua Chana Sabzi
You must try this Kala Chana Turai Sabzi Recipe, a healthy Indian vegetarian dish made with ridge gourd and black chickpeas from the region of Uttarpradesh. This nutritious and flavorful sabzi is perfect for lunch or dinner, pairing well with roti, rice, and raita. Packed with vitamins, protein, and fiber, it's an easy-to-make meal that fits into any diet. Try this traditional North Indian recipe for a wholesome and delicious meal today!
If you're looking for a healthy and delicious vegetarian dish, the Kala Chana Turai/Nenua Chana Sabzi (Ridge Gourd with Black Chana) is a fantastic choice. This delightful recipe combines the goodness of ridge gourd (turai or nenua) with the rich, nutty flavor of black chickpeas (kala chana). Perfect for a wholesome Indian meal, this sabzi is not only tasty but also packed with nutrition, making it an ideal addition to your healthy diet meal plans.
This Kala Chana Turai Sabzi is a popular dish in North Indian cuisine, especially in states like Uttar Pradesh and Bihar. It showcases the traditional flavors of Indian spices combined with the unique textures of ridge gourd and black chickpeas.
Ridge gourd, also known as turai or nenua, is a low-calorie vegetable rich in dietary fiber, vitamins, and minerals. It's an excellent source of vitamin C, vitamin A, and antioxidants, which help boost immunity and improve skin health. Black chickpeas (kala chana) are high in protein and dietary fiber, making them a perfect addition to vegetarian diets. They are also packed with essential nutrients like iron, magnesium, and folate, which support overall health and well-being.
This Kala Chana Turai Sabzi is incredibly versatile and can be served as a main course or a side dish. It pairs wonderfully with a variety of Indian breads like roti, chapati, or paratha. For a complete and balanced meal, you can also serve it with steamed rice or jeera rice. This sabzi can be a part of your everyday lunch or dinner, offering a healthy and flavorful option for your family.
As a home cook, I find this recipe particularly satisfying because it's straightforward to make yet delivers such a depth of flavor. The combination of ridge gourd and black chickpeas creates a unique texture that’s both hearty and comforting. Plus, the nutritional benefits of this dish make it a regular in my weekly meal plans.
This recipe is perfect for those busy weekdays when you want something nutritious yet quick to prepare. The simplicity of the ingredients and the cooking process means you can enjoy a wholesome meal without spending hours in the kitchen.
Whether you’re an experienced cook or just starting your culinary journey, the Chana Turai/Nenua Chana Sabzi Recipe is a must-try. It’s a wonderful way to incorporate more vegetables and legumes into your diet while enjoying a taste of traditional Indian cuisine. Give it a try and savor the delightful flavors of this healthy vegetarian dish!
Serve the Kala Chana Turai Sabzi with Phulkas, Jeera Rice, Mooli Raita, Papad and Tomato Pickle for a wholesome lunch or dinner. You can also pack the sabzi along with the same meal combination into a lunch box.
If you are looking for more Chickpea Recipe here are some:
500 M
45 M
545 M
4 Servings
Ingredients
- 1 cup Kala Chana (Brown Chickpeas) , soaked overnight
- 1 Ridge Gourd (Turai/ Peerkangai) , peeled and sliced
- 1 tablespoon Mustard oil
- 1 teaspoon Cumin seeds (Jeera)
- 1/4 teaspoon Methi Seeds (Fenugreek Seeds)
- 1/4 teaspoon Asafoetida (hing)
- 1 Onion , thinly sliced
- 1 inch Ginger , finely chopped
- 4 cloves Garlic , finely chopped
- 2 Green Chilli , finely chopped
- 2 Tomatoes , finely chopped
- 1/2 teaspoon Turmeric powder (Haldi)
- 1 teaspoon Red Chilli powder
- 1 teaspoon Coriander Powder (Dhania)
- 1/2 teaspoon Garam masala powder
- Salt , to taste
- 5 sprig Coriander (Dhania) Leaves , finely chopped
How to make Kala Chana Turai Sabzi Recipe | Ridge Gourd with Black Chana | Nenua Chana Sabzi
We begin making the Kala Chana Turai ki Sabzi / Nenua Chana Sabzi Recipe (Ridge Gourd with Black Chana Recipe) first prep all the ingredients and keep ready.
Soak the kala channa in water overnight.
Drain the soaked black chickpeas/ kala channa and pressure cook them with 2 cups of water and a pinch of salt for 4-5 whistles and then turn the heat to low and simmer for another 15 minutes until they are tender.
Once done, turn off the pressure cooker and allow the pressure to release naturally. Keep aside.
Peel and chop the ridge gourds/turai into small pieces or thin slices. Keep them aside.
Heat oil in a large pan or kadai over medium heat. Add cumin seeds and methi seeds and allow it to splutter.
Add the finely sliced onions, ginger, garlic and green chillies and sauté until the onions soften.Add the chopped tomatoes and cook until they turn soft and mushy. Add turmeric powder, coriander powder, red chilli powder, garam masala powder and salt. Mix well and cook for a couple of minutes until the spices are well combined with the tomatoes.
Add the chopped ridge gourd (turai/nenua) to the pan. Mix well to coat the gourd with the spice mixture. Cover and cook for about 5-7 minutes or until the ridge gourd becomes tender, stirring occasionally.
Once the ridge gourd is cooked, add the cooked black chickpeas (kala chana) to the pan. Mix everything together and cook for another 5 minutes, allowing the flavors to meld. Check the salt and adjust to taste.
Turn off the heat and garnish the Kala Chana Turai Sabzi with freshly chopped coriander leaves and transfter to a serving bowl
This Kala Chana Turai Sabzi Recipe with ridge gourd and black chickpeas is a nutritious and flavorful addition to your healthy diet meal plans. The combination of protein-rich kala chana and fiber-packed ridge gourd makes it a wholesome dish perfect for lunch or dinner. Enjoy this traditional North Indian vegetarian recipe that’s easy to make and delightful to taste.
Serve the Kala Chana Turai Sabzi with Phulkas, Jeera Rice, Mooli Raita, Papad and Tomato Pickle for a wholesome lunch or dinner. You can also pack the sabzi along with the same meal combination into a lunch box.
