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Kala chana masala

Kala Chana Masala Recipe | Black Chickpeas Curry

Kala Chana Masala is a a curry recipe made with basic kitchen staples including onions, tomatoes and curry powder. The consistency of the curry is runny or soup like with a tinge of tamarind. It can be had with steamed rice, idli, dosa and even idiyappam
Prep Time 8 hours
Cook Time 40 minutes
Course Main Course
Cuisine Indian
Servings 4
Calories 180 kcal

Equipment

  • Pressure Cooker
  • Kadai / Pan

Ingredients
  

  • ½ cup black chickpeas
  • 2 cloves garlic
  • 2 tbsp oil
  • ½ tsp mustard seeds
  • ½ tsp chana dal
  • ½ tsp split urad dal
  • 1 medium sized onion
  • 2 dried red chillies
  • 1 sprig of curry leaves
  • A pinch of asafoetida
  • 1 big sized tomato
  • 4 brinjals chopped
  • 1 tbsp curry powder or ½ tsp red chilli powder + 1 tsp coriander powder + ¼ tsp turmeric powder
  • Tamarind water from lemon sized tamarind or 1 tsp tamarind paste / pulp
  • Salt to taste
  • Coriander leaves for garnishing
  • Water as needed

Instructions
 

  • Wash thoroughly and soak chickpeas in water for a minimum of 8 hours or overnight.
  • Pressure cook the black chickpeas along with salt and garlic for 10 whistles in medium flame.
  • Let the pressure release naturally and check for the doneness of the chickpeas. If it's not cooked again cook for about 3 whistles in medium flame.
  • In a kadai, heat oil and add mustard seeds. Once the mustard seeds crackle, add chana dal and split urad dal.
  • Once the dals are roasted, add finely chopped onions, red chillies and curry leaves.
  • Now add a pinch of asafoetida and mix well.
  • Saute till onions are browned.
  • Once the onions are browned, add chopped tomatoes. Saute till the tomatoes turn mushy.
  • Next add chopped brinjals. Saute for a few minutes.
  • Now add curry powder and salt. You can substitute curry powder with sambar powder or can use a mixture of turmeric powder, red chilli powder and coriander powder.
  • Mix everything together.
  • Add everything into the pressure cooker containing the cooked chana. You can add water if needed according to your preferred consistency.
  • Now add tamarind water or tamarind pulp and mix well.
  • Close the pressure cooker and cook in medium flame for 1 whistle. Let the pressure release naturally.
  • Garnish with coriander leaves.
  • Serve hot !!

Notes

  • Don't forget to soak the chana / chickpeas for overnight or a minimum of 8 hours. Soaking reduces the cooking time and even prevents stomach issues associated with legumes.
  • You can substitute black chickpeas with white chana, rajma or kidney beans to make this curry.
Keyword Curry recipes