Bhuteko Kalo Chana is a simple and delicious vegetarian curry. It is often served as a Nepali snack or meal with rice or roti.
Bhuteko Kalo Chana
“Bhuteko” is the Nepali word for fry. Like bhuteko chana, bhuteko bhat (fried rice), bhuteko aloo (fried potato), and so on…I would say Bhuteko; everything tastes delicious!
Whenever I prepare this recipe, it brings back memories of Nepal. We used to stop at a local eatery for a hot plate of bhuteko chana and masala tea after visiting temples.
I would say it was the must-eat dish we’d indulge in after prayer at the temples.
After all, why not? It tastes great and is the perfect way to start the day.
What I like about this dish is that it can be eaten as a breakfast with roti, with bread, or as a main dish.
Ingredients
Here are the ingredients needed for a bhuteko kalo chana recipe:
Chickpeas: The main ingredient of this recipe is black chickpeas. To prepare the chickpeas, they must be soaked overnight and then cooked until tender.
Spices: Some of the most common spices used in this dish include cumin, coriander, turmeric, and red chili powder.
Vegetables: Onion, tomato, garlic, and ginger are commonly used and are essential ingredients in kalo chana recipe.
Oil: Olive oil or any cooking oil.
Salt to taste and cilantro for garnishing.
Instructions
- Soak the black chickpeas (kala chana) overnight in water. This will ensure that the chickpeas cook evenly and quickly. Alternatively, you can soak them for at least 4-6 hours.
- Once the chickpeas are soaked, drain and rinse them thoroughly with the water.
- Add the chickpeas to a pressure cooker.
- Cook for 10-15 minutes in a pressure cooker or until two or three whistles. You can also cook for 35-40 minutes in an Instant Pot until soft and tender.
- In a pan, heat oil.
- Once hot, add chopped onion. Let them cook until the onion is softened.
- Then add the boiled kala chana to the pan and stir fry for 4-6 mins.
- Add all spices and stir-fry for a few minutes until the spices are well combined and the chickpeas are coated in the mix.
- Next, add chopped tomatoes and combine them well.
- Add water (1-2 tbsp of water). Cook until they are mushy and fully cooked with the lid on.
- Once cooked, season with salt and then garnish it with your favorite herbs (cilantro or scallion).
- Finally, serve hot with rice or roti.
Serving Suggestion
Here are some serving suggestions for the bhuteko kalo chana recipe:
Rice
Kalo Chana goes well with steamed rice. It is an excellent combination that provides a complete protein source. You can also add tomato pickle or spicy achar to make it more flavorful.
Roti
Roti is another popular option that goes well with Kalo Chana. You can make roti using whole wheat flour or all-purpose flour.
Puri
Puri is a deep-fried bread that is crispy and flaky. It is a perfect side dish for Kalo Chana as it adds a different texture to the meal.
Salad
A fresh salad is a great way to balance the flavors of Kalo Chana. You can make a simple salad using cucumber, tomato, and onion.
Storage Tips
You can easily store the bhuteko Kalo Chana in the fridge for up to 4 days.
Store it in an airtight container. When you are ready to eat it, reheat it in a pan or microwave until it is heated through.
Tips
Here are some more tips and suggestions:
- For the best results, soak the dried chickpeas overnight before cooking. This allows them to hydrate and soften fully, reducing the cooking time significantly.
- However, if you forget to plan ahead, you can still make this recipe. Just soak the chickpeas in water for at least 6-8 hours.
- For a real-time saver, you can also opt for canned chickpeas instead of dried ones. Just be sure to drain and rinse them thoroughly to remove excess sodium.
Other Curry Recipes
If you’re looking for more Nepali curry recipes to try, here are some that you might enjoy.
Equipment
- non sticky frying pan
Ingredients
Vegetables
- ½ cup chopped onion
- ½ cup chopped tomato
Chickpeas
- 1 cup dried black chickpeas (yields around 2 cups soaked.)
Spices
- ½ tsp ground cumin
- ½ tsp ground coriander
- ½ tsp red chili kashmiri powder
- ½ tsp ground turmeric
Seasoning
- ½ tsp salt to taste
- 1 tsp ginger, garlic paste
Oil
- 1½ tbsp olive oil or any vegetable oil
Herb
- 1 tbsp chopped cilantro
Water
- 1-2 tbsp water
Instructions
- Soak black chickpeas overnight or for 8-10 hours.1 cup dried black chickpeas (yields around 2 cups soaked.)
- Next, drain soaked chickpeas and rinse thoroughly.
- Cook chickpeas in a pressure cooker for 10-15 minutes or until 2-3 whistles.
- Drain cooked chickpeas and set aside.
- In a pan, heat oil.1½ tbsp olive oil or any vegetable oil
- Once hot, add chopped onion. Sauté onions until softened½ cup chopped onion
- Then add boiled chickpeas and stir fry for 4-6 minutes on medium-high heat.
- Add spices and continue stir-frying until well combined.½ tsp ground cumin, ½ tsp ground coriander, ½ tsp red chili kashmiri powder, ½ tsp ground turmeric, 1 tsp ginger, garlic paste
- Then add chopped tomatoes and cook everything well. Add water. Cover the lid and cook until tomatoes are mushy and well cooked.½ cup chopped tomato, 1-2 tbsp water
- Once cooked, season with salt and garnish it with cilantro. Serve it with rice or roti.½ tsp salt to taste, 1 tbsp chopped cilantro
Notes
- For the best results, soak the dried chickpeas overnight before cooking. This allows them to hydrate and soften fully, reducing the cooking time significantly.
- However, if you forget to plan ahead, you can still make this recipe. Just soak the chickpeas in water for at least 6-8 hours.
- For a real-time saver, you can also opt for canned chickpeas instead of dried ones. Just be sure to drain and rinse them thoroughly to remove excess sodium.
Nutrition
If you tried this recipe, please let me know how it turned out in the comments below. If you liked it, remember to rate the recipe. Your feedback helps other readers decide if they want to make this recipe. Thank you!