English Kala Chana (1 Serving (110g))

Reduce the kala chana portion and eat it slowly; start with a smaller serving and avoid second helpings.

Soak the chana overnight, discard the soaking water, and pressure-cook until very soft; avoid adding sugar, jaggery, sweet sauces, or refined flour.

Pair it with protein such as eggs, tofu, paneer, fish, or chicken rather than eating it alone.

Add plenty of non-starchy vegetables such as spinach, cucumber, tomato, okra, cauliflower, cabbage, or broccoli to the meal.

Include a small amount of fat such as olive oil, avocado, nuts, or seeds; for example, have kala chana salad with vegetables and a tahini or olive-oil dressing.

Avoid combining kala chana with white rice, white bread, potatoes, or sugary drinks; choose a smaller serving with salad or plain unsweetened yogurt instead.