Black Chickpeas curry

Kala chana masala is a delicious onion based gravy. Kala chana is a good source of protein for vegetarians. It goes well with puris, rotis, plain rice and jeera rice.


1 cup Kala Chana (Black chickpeas)
1 tbsp oil
1 bay leaf
1 tsp cumin seeds
3 onions
2 tomatoes
2 green chillies
3 cloves garlic
½ inch ginger
1 tsp red chilly powder
1 tsp turmeric powder
1 tsp cumin-coriander powder
½ tsp garam masala
1 tsp amchur (dried mango powder)
1 tbsp fresh coriander
Salt as per taste


  • Wash and soak black chickpeas in water for around 5 to 6 hours. 
  • Drain and transfer the chanas to pressure cooker.
  • Add 3 cups of water, salt and pressure cook for 3 to 4 whistles.
  • After the steam escapes completely, open the pressure cooker.
  • Keep the boiled chanas aside.
  • Grind green chillies, ginger and garlic to a fine paste and keep it aside.
  • Heat oil in a pan. 
  • Add bay leaf and cumin seeds.
  • When the seeds start crackling, add the chopped onions. 
  • Saute and cook the onions until they turn golden brown.
  • Add the ginger-garlic-green chillies paste and saute.
  • Add the chopped tomatoes and mix well.
  • Let it cook till the tomatoes are cooked well.
  • Add red chilly powder, turmeric powder, cumin-coriander powder,  garam masala, amchur, salt and let it cook on a slow flame for 5 to 8 minutes so that all the spices blend well. 
  • Now, add the boiled chanas and mix well.
  • Add water if required and adjust the consistency.
  • Let it  cook for 3 to 4 minutes.
  • Garnish with chopped coriander.
  • Serve Kala Chana Masala with rotis or paratha.

Some other black chickpeas recipes :  Chatpata Chana Chaat, Bohri style Chana Batata and Tendli Chana Sukka




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