Soaked Chana with Lemon
Lunch • India
How to Make Soaked Chana with Lemon (Traditional & Healthy Version)
Soaked Chana with Lemon, known as 'Nimbu Chana' in many North Indian households, is a simple yet wholesome dish rooted deeply in Indian culinary tradition. This refreshing recipe features kala chana (black chickpeas) soaked overnight and tossed with fresh lemon juice, green chillies, and aromatic spices. Popular in Punjab, Uttar Pradesh, and Delhi, it is a staple during fasting periods like Navratri and often enjoyed as a light lunch or snack. The dish is celebrated for its earthy flavor, bright citrus notes, and invigorating freshness, making it a favorite in both rural and urban homes. The taste and nutritional profile of Soaked Chana with Lemon make it a top choice for those seeking healthy, protein-rich meals. The combination of fiber-rich chana and tangy nimbu provides a satisfying and energizing experience. Traditionally served during festivals or as a midday meal, this recipe is easy to prepare, requires minimal ingredients, and can be customized for various dietary needs. With its roots in North India's vibrant food culture, it is not only delicious but also packed with health benefits, making it ideal for calorie-conscious eaters.
Ingredients(for 1 bowl (approx. 150g cooked chana per serving))
- 1 cup Kala Chana (Black Chickpeas) (soaked overnight)
- 1 Nimbu (Lemon) (freshly squeezed juice)
- 1/2 tsp Himalayan Pink Salt (sendha namak for fasting)
- 1 Green Chilli (finely chopped, hari mirch) - optional
- 2 tbsp Coriander Leaves (fresh, dhania patta)
- 1/4 tsp Cumin Powder (jeera powder) - optional
- 1/4 tsp Black Pepper Powder (kali mirch) - optional
- 1/4 tsp Chaat Masala (optional, for extra tang) - optional
- 1/4 cup Onion (finely chopped, pyaaz) - optional
- 1/4 cup Tomato (finely chopped, tamatar) - optional
Instructions
- 1
Rinse 1 cup kala chana thoroughly and soak it overnight in plenty of water.
8 hours
Soaking ensures soft texture and easier digestion.
- 2
Drain soaked chana and boil in a pressure cooker with enough water for 3-4 whistles, until soft but not mushy.
15 minutes
Do not overcook; grains should remain intact.
- 3
Let chana cool, then transfer to a mixing bowl.
2 minutes
Allow to cool for better flavor absorption.
- 4
Add chopped onion, tomato, green chilli, and coriander leaves to the chana.
3 minutes
For fasting, skip onion and tomato.
Why This Dish is Healthy
Soaked Chana with Lemon is low in calories yet high in protein and fiber, making it ideal for weight management and diabetic-friendly diets. It is rich in complex carbohydrates, supports muscle recovery, and provides vitamins vital for immunity and metabolism. No added oils or heavy fats keep it light and heart-healthy. Its simple, whole ingredients ensure maximum nutrition with minimal processing.
Kala chana is a powerhouse of plant-based protein, dietary fiber, and essential minerals like iron, magnesium, and potassium. It supports digestion, helps regulate blood sugar, and provides sustained energy. The addition of lemon boosts vitamin C intake and enhances iron absorption. Coriander and spices add antioxidants, making each serving nutrient-dense and low in fat. This dish is naturally gluten-free, vegan, and suitable for most diets.
Pro Tips
- 💡Tip 1: Use sendha namak (rock salt) for fasting days.
- 💡Tip 2: Soak chana longer for extra softness and easier digestion.
- 💡Tip 3: Add pomegranate seeds for festive occasions.
Storage & Serving
Store cooked chana in an airtight container in the refrigerator for up to 2 days. Add lemon juice and fresh coriander just before serving for best flavor.
Best served: Lunch
Nutrition Facts
| Nutrient | Per 100g |
|---|---|
| Energy | 145.0 kcal |
