kala chana masala,black chickpeas curry recipe
Kala chana curry is a delicious, flavorful yet simple north indian recipe. This is curry base recipe so it goes best with chapati, roti and rice.
Servings 2 servings
Ingredients
- ¼ cup + 2 tbsp black chana
- 2 cups water to soak chana
- 2 cups water to pressure cook chana
- 2 tbsp oil
- ¼ tsp cumins
- 1 tsp garlic minced
- ½ tsp ginger sliced
- ¼ cup onion chopped
- 1 large tomato puree
- salt to taste
- 1 tsp turmeric powder
- ½ tsp red chili powder
- ½ tsp coriander powder
- ½ tsp lemon juice
- fresh coriander for garnishing
- ½ tbsp kasoori methi optional
- 1 cup water to cook gravy
Instructions
- soak black chickpeas for 8 hours atleast or overnight.
- transfer in a pressure cooker and add water.
- wash and pressure cook for 7-8 whistles.
- heat oil in pan.
- add cumins.
- when splutter, add ginger and garlic.
- add onion and saute for a while.
- add tomato puree and mix.
- add turmeric powder, red chili powder and coriander powder.
- mix it well.
- add kasoori methi.
- add salt to your taste.
- add cooked black chickpeas.(also add boiled potatoes if you like)
- add water.
- simmer the curry for 10 mins.
- add lemon juice.
- add some fresh coriander and enjoy.
Video
Notes
- Check out my Soaking and Sprouting guide for Exact measurements.
- Always soak your chana before preparing. 8 hours will be sufficient time for chana to get soaked.
- I added 1 small boiled potato to the recipe which is totally optional.
- you can use dry mango powder/amchur powder instead of lemon juice.
- you can also add a pinch of chana masala OR garam masala to make it more flavorful.
