Kala Chana Masala is prepared from dried kala chana which belongs to the desi variety that are brown to black in color and smaller in size. It is different from the regular chickpeas. These are widely used in Indian Cuisine for preparing a variety of dishes like curry, stew and stir fry dishes. The spicy flavored Kala Chana Masala can be served with paratha, roti, naan and even with steamed rice. Lentils like chickpeas and beans are a good variety of healthy legumes rich in plant based protein and other vital nutrients. Most Indian households often cook kala chana dishes since they are tasty, healthy, protein packed and fibre rich. To prepare Black Chickpeas Masala, boil the soaked black chickpeas in a pressure cooker for about 20-25 minutes on medium heat. Cooked chickpeas are then blended with a thick masala gravy. This curry recipe can be prepared either in a dry variety or gravy based. You can explore the nutritious recipe here.
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| Prep Time | 10 Minutes |
| Cook Time | 45 Minutes |
| Servings |
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Ingredients
For the curry
- Black chickpeas - 2 Cups
- Salt(As required) -
- Water(As required) -
- Coconut oil - 2 Tbsp
- Cloves - 4
- Cinnamon stick - 2
- Cardamom - 1
- Onion sliced - 1
- Ginger - Small piece
- Green chilly - 1
- Coconut(Grated) - 1/2 Cup
- Turmeric powder - 1 Tsp
- Black Pepper Powder - 1 Tsp
- Garam masala - 1/2 Tsp
- Coriander powder - 3 Tbsp
- Chilli powder - 1 Tbsp
- Tomato - 1 Nos.
- Salt(As required) -
- Curry leaves(Few) -
- Water - 1/2 Cup
For tempering
- Coconut oil -
- Mustard seed -
- Red dry chilli -
- Curry leaves -
Ingredients
For the curry
For tempering
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Instructions
- Boil the soaked black chickpeas in a pressure cooker with a little salt and turmeric powder for about 20-25 minutes on medium heat.
- Then add tomato, sliced green chilly, ginger and few curry leaves.
- Once blended well, add the dry spice powders: pepper powder, garam masala, red chilli powder and coriander powder. Saute for few minutes until oil comes out.
- Now add grated coconut and combine well. Remove it from the flame and let it cool.
- In a mixer, grind this mixture to make a paste. This need not be very smooth (add little water while grinding).
- Pour this paste by adding 1/2 cup water into the cooked chickpeas. Let the chickpea curry simmer and cook it for 7-8 minutes.
- Heat oil in a pan and splutter mustard seeds and add dry red chilli and curry leaves. Once the tempering is ready, add it into the boiled chickpeas. Now the Black chickpeas in a spicy gravy is ready.
Recipe Notes
You can visit this link Spiced Chana Roast. You can also visit this link Aloo Chana Curry.
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