Kale Chane Ki Sabji

To cook black chickpeas for Kale Chane Ki Sabji, first soak them overnight in water. Then, in a pot, heat oil and add cumin seeds. Once they splutter, sauté chopped onions until golden brown, add minced garlic, and then chopped tomatoes. After the tomatoes soften, mix in spices and the soaked chickpeas with water. Cover and cook on low heat until the chickpeas are tender.

Yes, Kale Chane Ki Sabji is suitable for a vegan diet as it contains no animal products. The main ingredients are black chickpeas, vegetables, and spices, making it a healthy and flavorful option for vegans.

If you don't have black chickpeas, you can substitute them with regular chickpeas or even kidney beans. Keep in mind that the cooking time may vary slightly depending on the type of beans you choose.

To store leftover Kale Chane Ki Sabji, let it cool completely and then transfer it to an airtight container. It can be refrigerated for up to 3-4 days. You can also freeze it for longer storage, but make sure to thaw it in the refrigerator before reheating.

Kale Chane Ki Sabji pairs wonderfully with roti, puri, rice, or paratha. You can also serve it with a side of yogurt or a fresh salad to balance the flavors.