Black chickpea curry + Mushroom saag + rice

Black chickpea curry:

Soak 1 cup black chickpeas (kala chana, u can get at the Indian store)

Next day, pressure cook them with 3 minced onions, 12 minced cloves garlic, 1 inch ginger, minced, , 3 minced tomatoes, 1-3 green chillies minced 1 tsp salt, 1/2 tsp black salt, 1 tsp paprika, 1 tsp cayenne pepper, 1 tsp cumin powder, 1 tbsp, coriander seeds powder, 3-4 cups water. (I simpy run the onions, ginger, garlic, green chillies, tomatoes thru a food processor to cut down time)

Once cooked, filter out the broth, add 2 tbsp oil to pot, add asafoetida powder, saute the black chickpea mix for 5-10 mins… add broth, boil for 5-10 mins, add 1 tsp garam masala, cilantro, dried fenugreek leaves if u have them.

Mushroom saag:

Dry fry 1 box of costco baby greens with 1-3 chillies, grind it in a mixie.

Add 1 tsp cumin seeds to oil when heated, add 1 minced onion, fry, add 3 tbsp ginger garlic paste, fry, add 1 tsp turmeric, fry, add 1 minced tomato, 1 tsp paprika, fry, add 2-3 cups sliced mushroom, 1 tsp salt… let them cook. Add the greens puree, hot water… at the end, add 1/2 tsp garam masala.

Serve both curries with rice.

———

Black chickpeas (Kala Chana) are often considered nutritionally superior to regular white chickpeas because they pack more fiber, protein, iron, and antioxidants (like anthocyanins), offering better blood sugar control and sustained energy with a lower glycemic index, though white chickpeas have slightly fewer calories and carbs. Black chickpeas also have a denser, firmer texture and a nuttier, earthier taste, holding up better in curries and salads.