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Authentic Kala Chana Masala Recipe: A Flavorful Delight

You will simply love the rich flavors of India with our step-by-step guide to making the perfect Kala Chana Masala at home. This traditional dish, also known as Black Chickpea Curry, is a hearty and nutritious meal packed with protein and aromatic spices. Our recipe brings together tender kala chana (black chickpeas) simmered in a luscious tomato-based gravy infused with garlic, ginger, and a blend of tantalizing spices.

4 Servings

Prep Time: 120 min Cook Time: 35 min Total Time: 155 min

https://archanaskitchen.com/recipe/kala-chana-masala-recipe

To begin making the make Kala Chana Masala, first wash and soak the chickpeas for 8 hours or overnight in 2 cups of water.
Heat ghee in a pressure cooker over medium heat, add the cumin seeds, grated, onion and garlic and saute for few seconds until the onions are tender.
Stir in the chopped tomatoes, cinnamon stick, cardamom pods, bay leaf, turmeric powder, cumin powder, garam masala, chilli powder, salt and the cooked chickpeas.
Stir to combine. Add enough water such that there is at-least 2 inches over water over the kala channa. Cover the pressure cooker and pressure cook on high heat for about 4 to 5 whistles. After 4 to 5 whistles, turn the heat to low and simmer for 25 to 30 minutes and turn off the heat.
Allow the pressure to release naturally. Once the pressure is released, open the cooker and check if the kala chana is cooked. Adjust the salt to taste accordingly and also the water if you want a little more gravy.
Stir in the coriander leaves and transfer the kala chana masala to a serving bowl and serve hot.
Serve the Kala Chana along with hot steamed rice or phulka along with your favorite sabzi for lunch or dinner.

Ingredients

1 cup Kala Chana (Brown Chickpeas) soaked for 8 hours or overnight

1 tablespoon Ghee

1 teaspoon Cumin seeds (Jeera)

1 Onion thinly sliced

2 inch Ginger finely chopped

4 cloves Garlic finely chopped

1 inch Cinnamon Stick (Dalchini)

3 Cardamom (Elaichi) Pods/Seeds

1 Bay leaf (tej patta) torn into half

1 Tomato finely chopped

1/2 teaspoon Turmeric powder (Haldi)

1 teaspoon Kashmiri Red Chilli Powder

1/2 teaspoon Garam masala powder

1/2 teaspoon Cumin powder (Jeera)

Salt to taste

6 sprig Coriander (Dhania) Leaves roughly chopped for garnish

Instructions

Step 1

To begin making the make Kala Chana Masala, first wash and soak the chickpeas for 8 hours or overnight in 2 cups of water.

Step 2

Heat ghee in a pressure cooker over medium heat, add the cumin seeds, grated, onion and garlic and saute for few seconds until the onions are tender.

Step 3

Stir in the chopped tomatoes, cinnamon stick, cardamom pods, bay leaf, turmeric powder, cumin powder, garam masala, chilli powder, salt and the cooked chickpeas.

Step 4

Stir to combine. Add enough water such that there is at-least 2 inches over water over the kala channa. Cover the pressure cooker and pressure cook on high heat for about 4 to 5 whistles. After 4 to 5 whistles, turn the heat to low and simmer for 25 to 30 minutes and turn off the heat.

Step 5

Allow the pressure to release naturally. Once the pressure is released, open the cooker and check if the kala chana is cooked. Adjust the salt to taste accordingly and also the water if you want a little more gravy.

Step 6

Stir in the coriander leaves and transfer the kala chana masala to a serving bowl and serve hot.

Step 7

Serve the Kala Chana along with hot steamed rice or phulka along with your favorite sabzi for lunch or dinner.