Kala Chana Masala

Black chickpeas (Kala Chana) cooked with tomato-onion curry and spiced with Indian masala, this makes a quick and healthy recipe for Lunch/ Dinner or just an evening snack.

This recipe is made with pooris and halwa on one of the popular Indian festivals- Navratri. I have all the more reasons to love this recipe as it is extremely protein-rich and makes my favorite post-gym meal. To make the recipe even faster you can use a previously cooked Tomato-Onion curry paste. Will be uploading the recipe for the Tomato-Onion curry paste very soon. Stay tuned for more recipes and hope you enjoy.

Also, check out other similar recipes- Chole/ Chana Masala, Punjabi Kadhi, Rajma Masala, and more. It is great to eat by itself as a snack but you could also serve with rice, roti, poori etc.

Course: Lunch/ Dinner
Cuisine: North Indian
Prep Time: 8 hours 15 mins
Cook Time: 30 mins
Total time: 1 hour
Servings: 3-4

Ingredients:
1 cup regular or 3 cups cooked black chickpeas
1 tablespoon oil/ ghee
1 teaspoon cumin seeds (jeera)
1 large onion, finely chopped
1 teaspoon ginger, finely chopped or ground to paste
1 teaspoon garlic, finely chopped or ground to paste
1-2 green chillies, finely chopped
2-3 tomatoes, finely chopped or pureed
1/2 teaspoon turmeric powder (haldi)
1 teaspoon red chilli powder (lal mirch)
1 teaspoon coriander powder (dhania powder)
1 teaspoon cumin powder (jeera powder)
1/2 teaspoon garam masala powder
1 teaspoon dry mango powder (amchur powder)
salt to taste
Juice of 1-2 lemon
1 tbsp chopped coriander for garnish

Method:
1. Rinse and soak the black chickpeas (Kala Chana) in enough water for 8 hours or overnight. In a pressure cooker add the chickpeas (chana) along with enough water and season with salt. Pressure cook the chana for 10-12 whistles or 10-15 minutes. Check if the chana is cooked well and soft, by mashing it with a spoon. Remove a cup of boiled chickpeas/ chana in a bowl and mash with a spoon- to be added later to the curry to thicken it.
2. In a heated pot, add 1 tbsp oil/ ghee and then add 1 tsp cumin seeds.
3. As the cumin seeds begin to crackle, add ginger- garlic paste, chopped onion and chopped green chillies. Cook till onions turn pink.
4. Then add puree or chopped tomato and cook.
5. Then add, ½ tsp turmeric powder, 1 tsp red chilli powder, 1 tsp coriander powder, 1 tsp cumin powder and mix well.
6. Cook till oil begins to separate.
7. Add cooked black chickpea (kala chana) and mix well. Also, add the mashed chickpeas/ chana paste.
8. Add ½ tsp garam masala powder, 1 tsp crushed kasuri methi, salt to taste and juice of 1-2 lemon. Mix well.
9. Cover and let sit for 10-15 mins till the chickpeas soak well in the masala.
10. Garnish with chopped coriander and lemon juice. And it is ready to serve.

A detailed method with step by step pictures:
1. Rinse and soak the black chickpeas (Kala Chana) in enough water for 8 hours or overnight. In a pressure cooker add the chickpeas (chana) along with enough water and season with salt.
20170604_140036.jpg
Pressure cook the chana for 10-12 whistles or 10-15 minutes. Check if the chana is cooked well and soft, by mashing it with a spoon.
20170606_200749.jpg
Remove a cup of boiled chickpeas/ chana in a bowl and mash with a spoon- to be added later to the curry to thicken it.
20170606_202933.jpg
2. In a heated pot, add 1 tbsp oil/ ghee and then add 1 tsp cumin seeds.
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3. As the cumin seeds begin to crackle, add ginger- garlic paste, chopped onion and chopped green chillies (optional). Cook till onions turn pink.
20170606_201129.jpg
4. Then add puree or chopped tomato and mix.
20170606_201307.jpg
5. Then add, ½ tsp turmeric powder, 1 tsp red chilli powder, 1 tsp coriander powder, 1 tsp cumin powder and mix well.
20170606_202029.jpg
6. Cook till oil begins to separate.
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7. Add cooked black chickpea (kala chana) and the mashed chickpeas/ chana and mix well.
20170606_202442.jpg
8. Add ½ tsp garam masala powder, 1 tsp amchur powder, salt to taste, chopped coriander and juice of 1-2 lemon. Mix well.
20170606_202638.jpg
9. Cover and let sit for 10-15 mins till the chickpeas soak well in the masala.
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10. And the chana masala is ready to serve.
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