Authentic Kala Chana Masala Recipe: A Flavorful Delight
You will simply love the rich flavors of India with our step-by-step guide to making the perfect Kala Chana Masala at home. This traditional dish, also known as Black Chickpea Curry, is a hearty and nutritious meal packed with protein and aromatic spices. Our recipe brings together tender kala chana (black chickpeas) simmered in a luscious tomato-based gravy infused with garlic, ginger, and a blend of tantalizing spices.
Here is a simple and yet delectable recipe of making Kala Chana Masala at home. This recipe brings together tender kala chana (black chickpeas) simmered in a luscious tomato-based gravy infused with garlic, ginger, and a blend of tantalizing spices.
Did you know: Higher the MUFA / mono-unsaturated fat in the oil, the better for you. Generally you will get about 75-79% MUFA levels in olive oil. So next time when you are in the supermarket buying your grocery, do check the back of the pack before picking your oil.
Did you know: Brown Chickpeas has the good amount of iron, sodium, selenium and small amount of copper-zinc and manganese. They are a rich source of protein. They are also a very good source of folic acid and fiber and contain phytochemicals called saponins, which can act as antioxidants. Know more
If you like this recipe, you can also try other Dal recipes such as
120 M
35 M
155 M
4 Servings
Ingredients
- 1 Cup Kala Chana (Brown Chickpeas) , soaked for 8 hours or overnight
- 1 tablespoon Ghee
- 1 teaspoon Cumin seeds (Jeera)
- 1 Onion , thinly sliced
- 2 inch Ginger , finely chopped
- 4 cloves Garlic , finely chopped
- 1 inch Cinnamon Stick (Dalchini)
- 3 Cardamom (Elaichi) Pods/Seeds
- 1 Bay leaf (tej patta) , torn into half
- 1 Tomato , finely chopped
- 1/2 teaspoon Turmeric powder (Haldi)
- 1 teaspoon Kashmiri Red Chilli Powder
- 1/2 teaspoon Garam masala powder
- 1/2 teaspoon Cumin powder (Jeera)
- Salt , to taste
- 6 sprig Coriander (Dhania) Leaves , roughly chopped for garnish
How to make Authentic Kala Chana Masala Recipe: A Flavorful Delight
To begin making the make Kala Chana Masala, first wash and soak the chickpeas for 8 hours or overnight in 2 cups of water.
Heat ghee in a pressure cooker over medium heat, add the cumin seeds, grated, onion and garlic and saute for few seconds until the onions are tender.
Stir in the chopped tomatoes, cinnamon stick, cardamom pods, bay leaf, turmeric powder, cumin powder, garam masala, chilli powder, salt and the cooked chickpeas.
Stir to combine. Add enough water such that there is at-least 2 inches over water over the kala channa. Cover the pressure cooker and pressure cook on high heat for about 4 to 5 whistles. After 4 to 5 whistles, turn the heat to low and simmer for 25 to 30 minutes and turn off the heat.
Allow the pressure to release naturally. Once the pressure is released, open the cooker and check if the kala chana is cooked. Adjust the salt to taste accordingly and also the water if you want a little more gravy.
Stir in the coriander leaves and transfer the kala chana masala to a serving bowl and serve hot.
Serve the Kala Chana along with hot steamed rice or phulka along with your favorite sabzi for lunch or dinner.
