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Office Ka Dabba | Ep 7 – Punjabi Kale Chana
Simple, soulful, and full of protein – this Punjabi-style kale chana is a true lunchbox hero! 💼🍱
Perfectly spiced, easy to prep, and stays fresh till lunchtime. Pair it with roti, rice or just have it as a chaat!

Tag your office buddy who’ll love this!


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Ingredients:
For Boiling Chickpeas:

Black chickpeas (kale chane) – 1 cup (soaked overnight)
Water – as needed
Bay leaf – 1
Black cardamom – 1
Salt – 1 tsp
For the Masala:

Mustard oil – 2 tbsp
Green cardamom – 2
Sugar – 1 tsp
Cumin seeds – 1 tsp
Crushed ginger, garlic & green chili – 1 tbsp (do not use paste)
Onions – 3, finely chopped
Black salt – 1 tsp
Coriander powder – 2 tsp
Turmeric powder – ½ tsp
Red chili powder – ½ tsp
Tomatoes – 3, finely chopped or blended
For Final Curry:

Cooked black chickpeas (boiled above)
Reserved chickpea water
Hot water – as needed for adjusting consistency
For Tadka (Tempering):

Desi ghee – 1 tbsp
Garlic – finely chopped
(Optional: red chili powder for color)


Process:
Boil the Chickpeas:
Soak black chickpeas overnight. Rinse and add to a pressure cooker with bay leaf, black cardamom, salt, and water.
Pressure cook for 5–6 whistles. Let the pressure release naturally.
Prepare the Masala:
Heat mustard oil until it smokes, then let it cool slightly.
Add green cardamom, sugar, and cumin seeds.
Add crushed ginger, garlic, and green chili. Sauté until aromatic.
Add finely chopped onions and cook until golden brown.
Spice it Up:
Add black salt, coriander powder, turmeric, and red chili powder. Mix well.
Add pureed or finely chopped tomatoes. Cook covered for 5–7 minutes until oil separates.
Mash & Thicken the Gravy:
Add a portion of boiled black chickpeas and mash them into the masala to create a thick base.
Then add the rest of the chickpeas along with the reserved water (don’t throw it—it’s nutritious!).
Mix everything well and add hot water if needed (for more gravy).
Cover and simmer for 8–10 minutes for flavors to infuse.
Optional Final Tadka:
Heat ghee, add finely chopped garlic. Sauté lightly (don’t over-brown).
Pour this tempering over the prepared kale chane for an extra punch of flavor.
🥣 Lauki Raita (Bottle Gourd Yogurt Side)

Ingredients:
Bottle gourd (lauki) – 1 small (boiled and water drained)
Fresh curd (homemade preferred)
Salt – to taste
Black pepper – a pinch
For Tempering:

Garlic – finely chopped
Dried red chilies – 2
Curry leaves – a few
Ghee – 1 tsp


Process:

Prepare Lauki:
Boil bottle gourd, drain all excess water.
Let it cool and mix it with whisked curd.
Add salt and black pepper.
Make Tadka:
In a small pan, heat ghee.
Add chopped garlic, dried red chilies, and curry leaves. Let it splutter and turn fragrant.
Pour this tempering over the raita and mix gently.
🍽️ Serving Tip:
Serve hot Punjabi kale chane with steamed rice and a side of lauki raita. It's a wholesome, comforting, and delicious Saturday meal loved by Punjabi families!