Bhuteko Kalo Chana Recipe (Dry Chickpeas Curry)

Bhuteko Kalo Chana is a simple and delicious vegetarian curry, often served as a Nepali snack or meal with rice or roti.

bhuteo 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.

bhuteo kalo chana recipe

What I like about this dish is that you can eat it as a breakfast with roti, or even with bread, or as a main dish.

Here is an easy and simple recipe for Bhuteko kalo Chana with detailed instructions.

Ingredients Required

Here are the ingredients needed for a bhuteko kalo chana recipe:

INGREDIENTS - BHUTEKO CHANA

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. These spices are used to create a fragrant and flavorful sauce that coats the chickpeas.

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.

Photo Instructions

#1. 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.

SOAK CHICKPEAS OVERNIGHT

#2. 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.

#3. Once the chickpeas are cooked, drain any excess water and set them aside.

#4. In a pan, heat oil. Once hot, add chopped onion. Let them cook until the onion is softened.

#5. Then add the boiled kala chana to the pan and stir fry for 4-6 mins.

#6. Add all spices and stir-fry for a few minutes until the spices are well combined and the chickpeas are coated in the mix.

#7. 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.

#8. Once cooked, season with salt and then garnish it with your favorite herbs (cilantro or scallion). Finally, serve hot with rice or roti.

Serving Suggestions

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

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, it is recommended to soak the dried chickpeas overnight before cooking. This allows them to hydrate and soften up fully. Soaking reduces 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 to remove excess sodium thoroughly.

You can also prepare the chickpeas in advance. Once boiled, allow it to cool completely before storing it in an airtight container in the fridge for 3-4 days.

The pre-cooked chickpeas can then be used to make the full Kalo Chana recipe quickly whenever needed for easy weeknight meals. Pre-cooking in batches allows for quick preparation.

Other Curry Recipes

If you’re looking for more Nepali curry recipes to try, here are some that you might enjoy.

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5 from 1 vote

Bhuteko Kalo Chana Recipe

This recipe is a popular vegetarian curry made with black chickpeas cooked with spices. This chickpea curry is a tasty and healthy meal, perfect with rice or roti.
Prep Time10 minutes
Active Time30 minutes
Total Time40 minutes
Course: Main Dish
Cuisine: Indian, Nepali
Category: Breakfast, Curry, Main Dish
Yield: 3
Calories: 296kcal

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

  • 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 softened
    ½ 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

Nutrition

Calories: 296kcal | Carbohydrates: 41g | Protein: 11g | Fat: 10g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Sodium: 475mg | Potassium: 614mg | Fiber: 4g | Sugar: 2g | Vitamin A: 344IU | Vitamin C: 8mg | Calcium: 145mg | Iron: 4mg
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Hi, I'm Jeena and I'm so excited to share my love of cooking with you all on my food blog! As someone who loves discovering new flavors, this is my space to share easy yet delicious global recipes that I enjoy making at home!