Kaala Chana Masala – a popular Indian dish made with black chickpeas.
Kaala Chana Masala is a simple curry made with black chickpeas. Chanas are cooked in a flavourful onion-tomato masala. This is a favourite dish amongst vegetarians and vegans.
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About Kaala Chana
Black chickpeas is widely used in Indian cuisine. It is a versatile ingredient and is used in many culinary preparations. These chanas are used to make chaats, sundal, sabzi, curry etc. Kaala chana is a good source of protein and is an excellent options for vegetarians and vegans to fulfil their protein needs.
About the recipe
Kaala Chana Masala is a wholesome protein rich curry made with black chickpeas. It is typically served with rotis, naan, steamed rice or jeera rice. The primary components of this curry are black chickpeas, onion, tomatoes, aromatic spices and herbs. It is 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 main 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 5 to 6 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 5 whistles.
In the meantime, blend ginger, garlic & green chillies to a fine paste. Keep this aside.
Open the pressure cooker once the steam has escaped completely. Strain the chanas and keep aside. Reserve the water in which 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 colour, 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 gradually, little at a time as per the desired consistency of the gravy.
Mix well. Add salt if required. Mash a few chanas using a masher to thicken the gravy. Cover and cook on low heat for 2 to 3 minutes allowing the flavours to infuse.
Garnish with chopped coriander.
Chana Masala is ready to be served.
Recipe Card
Kaala Chana Masala
Ingredients
- 1 cup black chickpeas (Kaala chanas)
- 2 onions, chopped
- 2 tomatoes, chopped
- 5 cloves of garlic
- 1 inch of ginger
- 2 green chillies
- 2 tbsp oil
- 1 tsp mustard seeds
- 1 tsp cumin seeds
- ½ tsp asafoetida (hing)
- 1 tsp turmeric powder
- 2 tsp red chilli powder
- 1 tsp cumin coriander powder
- 1 tsp garam masala
- salt as per taste
- 2 to 3 tbsp of chopped coriander leaves
Instructions
- In a large 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 5 to 6 hours.
- After 6 hours, drain the water and transfer the soaked chanas to a pressure cooker.
- Add 2 cups of water. Add salt and pressure cook for 4 to 5 whistles.
- In the meantime, blend ginger, garlic & green chillies to a fine paste. Keep this aside.
- Open the pressure cooker once the steam has escaped completely.
- Strain the chanas and keep aside. Reserve the water in which 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 colour, add ginger garlic and green 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 gradually, little at a time as per the desired consistency of the gravy.
- Mix well. Add salt if required. Mash a few chanas using a masher to thicken the gravy.
- Cover and cook on low heat for 2 to 3 minutes allowing the flavours to infuse.
- Garnish with chopped coriander
- Chana Masala is ready to be served.
More Chana Recipes
Chatpata Chana Chaat
Chana Sundal
Chana Suran Sabzi
Chana Tendli Sabzi
Chana Jackfruit Sabzi
Chana Poha
Recipe Video
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