Kala Chana Masala

Kala Chana, or black chickpeas, is a simple, healthy, and flavorful dish that’s often made during festivals like Navratri. It’s cooked in a tangy tomato gravy with basic spices, making it a wholesome and satisfying meal. Packed with protein and fiber, Kala Chana is a great choice for anyone looking for a nutritious meal.

Course Side Dish

Cuisine Indian

Keyword kala chana

Prep Time 10

Cook Time 30

Total Time 40

Servings people

Calories 404kcal

Author Puja

Equipment

Ingredients

1 cup Kala Chana Black Chick Peas soaked overnight)
6 Tomato medium
1 inch Ginger
4 Green Chilli
1 tsp Red Chili Powder
1 tsp Coriander Powder
1 tsp Cumin Seeds
1 tbsp Ghee
2 tbsp Cooking Oil/Ghee
Sendha Namak Rock Salt, to taste
Coriander leaves handful, chopped

Instructions

Rinse Kala Chana thoroughly and soak it in water overnight or for at least 8 hours. This helps soften the chickpeas and makes them easier to cook.
Drain the soaked Kala Chana and add it to a pressure cooker. Add enough water to cover the chickpeas and a pinch of salt.
Pressure cook on medium heat for about 4-5 whistles or until the chickpeas are soft. Once done, set the cooked chana aside, and do not discard the water.
Make a paste of tomato, ginger and green chilli. Set aside.
Now heat oil in a pan.
Add cumin seeds and let them splutter.
Add the ground tomato paste and cook for few minutes.
Then add coriander powder, red chilli powder and salt.
Cook the masala for 5-7 minutes, stirring occasionally, until everything is well combined and fragrant.
Add the cooked Kala Chana along with the reserved water to the pan with the tomato masala.
Stir well to combine and let it simmer on medium heat for 10-15 minutes, allowing the flavors to blend.
Once the gravy thickens to your liking, turn off the heat.
Add spoonful of ghee and handful of freshly chopped coriander leaves.
Serve the Kala Chana hot with puri, halwa, or as a side with rice or chapati.
Enjoy your flavorful and healthy Kala Chana!

Nutrition