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+ servings

Kala Chana Masala | Black Chickpeas Masala

Prep Time 10 mins
Cook Time 45 mins
Total Time 55 mins
Cuisine Kerala
Servings 6 People


For the curry

  • 2 Cups Black chickpeas
  • Salt As required
  • Water As required
  • 2 Tbsp Coconut oil
  • 4 Cloves
  • 2 Cinnamon stick
  • 1 Cardamom
  • 1 Onion sliced
  • Small piece Ginger
  • 1 Green chilly
  • 1/2 Cup Coconut Grated
  • 1 Tsp Turmeric powder
  • 1 Tsp Black Pepper Powder
  • 1/2 Tsp Garam masala
  • 3 Tbsp Coriander powder
  • 1 Tbsp Chilli powder
  • 1 Nos. Tomato
  • Salt As required
  • Curry leaves Few
  • 1/2 Cup Water

For tempering

  • Coconut oil
  • Mustard seed
  • Red dry chilli
  • Curry leaves


  • Boil the soaked black chickpeas in a pressure cooker with a little salt and turmeric powder for about 20-25 minutes on medium heat.
  • Heat oil in a pan and add cardamom, cinnamon stick and clove. Then add onion and saute for 3-4 minutes.
  • 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.


You can visit this link Spiced Chana Roast. You can also visit this link Aloo Chana Curry.
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