Kaala Chana Masala | Black Chickpeas Curry

July 19, 2023

Kaala Chana Masala – a preferred Indian dish made with black chickpeas.

Kaala Chana Masala is a straightforward curry made with black chickpeas. Chanas are cooked in a flavourful onion-tomato masala. It is a favourite dish amongst vegetarians and vegans.

About Kaala Chana

Black chickpeas is widely utilized in Indian cuisine. It’s a flexible ingredient and is utilized in many culinary preparations. These chanas are used to make chaats, sundal, sabzi, curry etc. Kaala chana is a great source of protein and is a wonderful options for vegetarians and vegans to fulfil their protein needs.

In regards to the recipe

Kaala Chana Masala is a healthful protein wealthy curry made with black chickpeas. It is often served with rotis, naan, steamed rice or jeera rice. The first components of this curry are black chickpeas, onion, tomatoes, fragrant spices and herbs. It’s a staple in North Indian cuisine where is is served with puri, bhatura or rotis.

List of Ingredients

Black Chickpeas : Black chickpeas or kaala chanas are the predominant ingredient of this dish. Chickpeas are soaked for few hours and cooked to make this dish.

Spices : mustard seeds, cumin seeds, turmeric powder, red chilli powder, cumin-coriander powder, garam masala, asafoetida, green chillies.

Veggies & Herbs : Onions, tomatoes, ginger, garlic and fresh coriander leaves.

Step-wise recipe with pictures

Ina mixing bowl, add 1 cup of chana. Add water and rinse it few times.

Drain the water. Add some more water and keep the chanas soaked overnight or for five to six hours.

After 6 hours, drain the water and transfer the soaked chanas to a pressure cooker.

Ad 2 cups of water. Add salt and pressure cook for 4 to five whistles.

Within the meantime, mix ginger, garlic & green chillies to a nice paste. Keep this aside.

Open the pressure cooker once the steam has escaped completely. Strain the chanas and keep aside. Reserve the water wherein chanas were cooked.

Heat 2 tbsp oil in a pan. Add mustard seeds, cumin seeds and asafoetida.

Add chopped onions and saute. Add a pinch off salt to the onions. Adding salt helps the onions to cook faster as they absorb moisture from the onions.

Once the onions have turned golden brown in color, add ginger garlic and chilly paste. Saute for few seconds.

Add chopped tomatoes. Cook till the tomatoes are soft and mushy.

Add turmeric powder, red chilli powder, cumin-coriander powder and garam masala.

Add boiled chanas. Add the reserved water step by step, little at a time as per the specified consistency of the gravy.

Mix well. Add salt if required. Mash a couple of chanas using a masher to thicken the gravy. Cover and cook on low heat for two to three minutes allowing the flavours to infuse.

Garnish with chopped coriander.

Chana Masala is able to be served.

Recipe Card