Protein-Packed Kalo Chana Curry – Nepali Black Chickpea Delight

Looking for a hearty, nutritious, and deeply flavorful dish? Kalo Chana Curry, a traditional Nepali black chickpea curry, brings together plant-based protein, warming spices, and earthy flavor in every bite. This humble yet satisfying dish is perfect for vegetarians, fitness enthusiasts, or anyone seeking a healthy homemade comfort food option.

👉 Fuel your day with bold flavor and balanced nutrition—try this Kalo Chana Curry to discover how satisfying plant-based eating can be!

Table of content

1. Why Nepali Kalo Chana Curry Is a Nutritional Powerhouse

2. Ingredients You’ll Need

3. How to Make Kalo Chana Curry the Nepali Way

4. Serving Ideas and Variations

1. Why Nepali Kalo Chana Curry Is a Nutritional Powerhouse

Kalo chana (black chickpeas) are rich in protein, fiber, iron, and complex carbs—making this curry a favorite in Nepali kitchens, especially during cold months or festival feasts.

• Great for muscle repair and energy

• High in dietary fiber for digestion

• Traditionally spiced with turmeric, cumin, and garlic

• Often enjoyed with rice, roti, or as a standalone dish

2. Ingredients You’ll Need

Gather your spices and pantry staples for this warming, rustic curry:

• 1 cup dried black chickpeas (soaked overnight)

• 1 onion, finely chopped

• 2 tomatoes, chopped or pureed

• 1 tsp garlic paste

• ½ tsp ginger paste

• 1 tsp cumin powder

• 1 tsp coriander powder

• ½ tsp turmeric

• Salt to taste

• 2 tbsp mustard oil or neutral cooking oil

• Fresh coriander for garnish

3. How to Make Kalo Chana Curry the Nepali Way

The recipe is simple and meal-prep friendly:

1. Boil chickpeas until tender (pressure cooker or pot method).

2. In a pan, heat oil and sauté onions until golden.

3. Add garlic, ginger, and tomatoes—cook into a soft masala.

4. Stir in dry spices, then add boiled chickpeas and simmer.

5. Adjust consistency with water; simmer 5–10 more minutes.

6. Garnish and serve with rice, roti, or flattened rice (chiura).

4. Serving Ideas and Variations

• Pair it with steamed rice, roti, or Nepali gundruk for a full meal

• Add diced potatoes for more texture

• Sprinkle a squeeze of lemon or fresh chili for heat

• Turn leftovers into wraps or protein bowls the next