Kala Chana Masala, also known as Black Chickpea Curry, is a nutritious and flavorful North Indian dish. Made with whole black chickpeas, it’s rich in protein and fiber, making it a healthy and filling meal.
Kala Chana Masala Recipe
Kala Chana Masala is a delicious and nutritious Indian curry made from black chickpeas (kala chana) cooked in a flavorful blend of spices and herbs. This dish is popular in various parts of India and is a staple in vegetarian diets due to its high protein content. Kala Chana Masala is not only delicious but also offers a range of health benefits, making it a favorite among those seeking a wholesome and satisfying meal.
Ingredients
For the Kala Chana:
- 1 cup Kala Chana (Black Chickpeas) soaked overnight
- 3 cups Water
- 1 teaspoon Salt
For the Masala:
- 2 medium Onions finely chopped
- 2 medium Tomatoes pureed
- 1 tablespoon Ginger-Garlic Paste
- 2 Green Chilies slit
- 1 teaspoon Cumin Seeds
- 1/2 teaspoon Turmeric Powder
- 2 teaspoon Coriander Powder
- 1 teaspoon Cumin Powder
- 1 teaspoon Red Chili Powder
- 1/2 teaspoon Garam Masala
- 1/2 teaspoon Amchur Powder (Dry Mango Powder)
- 2 tablespoons Oil
- Fresh Coriander Leaves for garnish
- Water as required
Instructions
- Cook the Kala Chana: Drain the soaked kala chana and rinse well. In a pressure cooker, add kala chana, 3 cups of water, and salt. Pressure cook for about 6-8 whistles or until the chana is cooked but still holds its shape. Drain and reserve the cooking liquid.
- Prepare the Masala: In a large pan, heat oil over medium heat. Add cumin seeds and let them splutter. Add the chopped onions and sauté until they turn golden brown.
- Add Ginger-Garlic and Tomatoes: Stir in the ginger-garlic paste and green chilies. Sauté for a minute, then add the tomato puree. Cook until the oil starts separating from the masala.
- Spice it Up: Add turmeric powder, coriander powder, cumin powder, and red chili powder. Mix well and cook for a few minutes.
- Combine Chana with Masala: Add the cooked kala chana to the masala along with some of the reserved cooking liquid. Adjust the quantity of liquid depending on how thick you want the curry.
- Simmer the Curry: Bring the curry to a boil, then reduce the heat and simmer for about 10-15 minutes. The flavors should meld, and the chana should be well coated with the masala.
- Final Seasoning: Add garam masala and amchur powder. Stir well and cook for another minute.
- Garnish and Serve: Garnish with chopped fresh coriander leaves. Serve hot with steamed rice, roti, or paratha.
Tips and Information
Conclusion:
Kala Chana Masala is a nutritious and flavorful Indian dish that exemplifies the simplicity and wholesomeness of home-cooked meals. Its combination of tender black chickpeas, aromatic spices, and rich tomato-based gravy is a source of nourishment and culinary delight in many Indian households. Whether enjoyed as a daily meal or as part of special occasions, Kala Chana Masala continues to be a cherished and beloved culinary tradition in India and beyond.Tips and Overview
- Soaking Chickpeas: Soak the kala chana overnight to ensure they cook well and are digestible.
- Pressure Cooking: Cooking kala chana in a pressure cooker saves time and ensures they are tender.
- Consistency: Adjust the consistency of the curry according to your preference by adding more or less of the reserved cooking liquid.
- Flavor Development: Allow the curry to simmer for enough time so the flavors develop and the masala coats the chana.
- Serving Suggestions: Kala Chana Masala can be served as a main course with rice or bread. It also makes for a nutritious option for lunch or dinner.