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KULFA CHANA (HYDERABADI STYLE)
A bold, earthy Hyderabadi curry combining tangy kulfa (purslane) with hearty chana—rich in flavor and deeply nourishing.
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Ingredients
½ cup black chickpeas (soaked overnight)
60–70 g purslane leaves
1 onion (sliced)
1 tomato
1 green chilli
¼ tsp turmeric
¼ tsp garam masala
1 tsp oil
Salt
Method
Pressure cook chickpeas until soft.
Sauté onion, chilli, and tomato until soft.
Add spices and purslane leaves, cook briefly.
Add chickpeas and simmer for 10 minutes.
Benefits
High protein and fibre combination
Supports blood sugar stability
Enhances satiety
Who Can Eat It
Vegetarians, diabetics, weight management clients
Ideal For
Protein-rich plant-based meals
Best Time to Consume
Lunch
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