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Weekday mornings are usually rushed and busy. You wake up hungry, but not too hungry to have a proper, elaborated meal. You want something that can be made quickly, is fulfilling, and is extremely satisfying, without you having to stand in the kitchen for longer. That’s where overnight-soaked or leftover boiled kala chana can simply save time. It’s hearty, not oily at all, and also keeps you full for a longer duration.
What makes kala chana excellent for busy mornings is that it can be changed into a variety of dishes. It can be tossed to make a fresh chaat, added into poha, mashed and stuffed into parathas, or even mashed to layer on toast. The flavours are simple, the cooking is easy, and it keeps you full until lunchtime. These kala chana breakfast ideas are made for mornings that are busy, tired or rushed.
Kala Chana Chaat Bowl
This is the kind of breakfast that will instantly wake up your palate. Boil some kala chana, then toss it with onion, tomato, cucumber, lemon juice, a pinch of chaat masala, salt to taste and a little red chilli powder. You can soak the chana a night before, so the next morning you. I just have to chop and mix. It is spicy, crunchy and tangy, and not at all heavy. Kala chana is high in protein and fibre, and it will keep you full until lunch without wanting to munch on something again by mid-noon. It is perfect for busy mornings when you want a breakfast that can be made quickly.
(Image credit: Freepik)
Kala Chana Sundal
Kala chana sundal is simple and satisfying. To make stir-fry the boiled kala chana with some mustard seeds, curry leaves, green chilli and grated coconut. It hardly takes 10 minutes to make this breakfast. It is dry, light on the stomach, and is not oily at all. If you are someone who does not prefer paratha or something oily in the morning, this is a perfect option. To make it more filling, pair it with over a cup of filter coffee, and you will have a balanced, no-fuss morning breakfast.
Kala Chana Paratha Filling
This is a clever way to turn the leftovers into breakfast. Mash the boiled kala chana with onion, green chilli, cumin and a little garam masala to make a flavourful filling, then stuff it into whole wheat dough. The parathas taste earthy, lightly spicy and extremely fulfilling. Kala chana digests slowly, and one or two parathas keep hunger away until its lunch time. It is great for days when you want a hearty breakfast that keeps you full for a long time.
(Image credit: Freepik)
Kala Chana Vegetable Poha
If you are someone who likes to try poha variations, this twist is worth a try. Add the boiled kala chana to the soaked poha along with onions, peanuts, turmeric and vegetables, like the way you make the poha regularly. The chana adds to the crunch and protein, which makes the poha more filling than usual. This breakfast is light and keeps you energised for a longer duration. It’s also a fantastic way to make simple, plain poha feel more filling without any additional effort.
Kala Chana Toast
This breakfast is perfect for busy mornings or work-from-home days. Lightly mash the boiled kala chana with some olive oil or butter, salt, pepper, chilli flakes and some lemon juice and spread this layer over toasted bread. The taste is creamy, nutty and lightly tangy, almost like a desi hummus. Since kala chana is full of protein, this breakfast keeps you full for longer than just the simple jam or butter toast, without making you feel heavy or loaded.
(Image credit: Freepik)
