Kala Chana Masala

Name: Kala Chana Masala
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 4 servings
Cuisine: north_indian
Ingredients: 1 cup kala chana (dried, soaked overnight); 4 cup water (for pressure cooking and gravy); 2 pcs onion (medium, finely chopped); 2 pcs tomato (medium, finely chopped); 1 inch ginger (grated); 4 pcs garlic (cloves, minced); 1 pcs green chili (slit); 2 tbsp oil; 1 tsp cumin seeds; 1 pcs bay leaf; 1 pinch turmeric powder; 1 tsp red chili powder; 1 tsp coriander powder; 0.5 tsp cumin powder; 0.5 tsp garam masala; 0.5 tsp salt; 1 tbsp lemon juice; 2 tbsp cilantro (chopped)

RATING

4.6/5(98)

TASTE SCORE

8/10

Earthy black chickpeas cooked until tender and simmered in a lightly spiced onion-tomato masala. This homestyle North Indian curry is hearty, satisfying, and pairs beautifully with roti or rice.

PREP

15m

COOK

35m

SERVES

1 KATORI

261 cal

SERVINGS

METHOD · 7 STEPS

prep · ~480 min
Soak the kala chana.
Rinse the kala chana well and soak it in plenty of water overnight or for at least 8 hours. Drain before cooking.
TIPA long soak helps the chickpeas cook evenly and gives a creamier texture inside.
pressure cook · ~30 min
Pressure cook the kala chana.
1.Add the soaked kala chana and 3 cups water to a pressure cooker.
2.Close the lid and cook on medium heat until the chickpeas are tender, about 20 to 25 minutes after full pressure.
3.Let the pressure release naturally.
4.Lightly mash a few chickpeas with the back of a spoon and keep the cooking liquid aside.
TIPIf the chickpeas are older, they may need a little more cooking time.
saute · ~15 min
Cook the masala base.
1.Heat oil in a pan over medium heat.
2.Add cumin seeds and bay leaf and let them sizzle for 20 to 30 seconds.
3.Add onion and cook until golden, 6 to 8 minutes.
4.Add ginger, garlic, and green chili and cook for 1 minute until fragrant.
5.Add tomato and cook until soft and pulpy, 5 to 6 minutes.
TIPCook the onions well for a deeper flavor, but do not let the garlic burn.
saute · ~1 min
Add the ground spices.
Stir in turmeric powder, red chili powder, coriander powder, cumin powder, garam masala, and salt. Cook for 30 to 45 seconds so the spices bloom in the oil.
TIPIf the pan looks dry, splash in a spoonful of water so the spices do not scorch.
simmer · ~12 min
Simmer the kala chana in the masala.
1.Add the cooked kala chana to the pan.
2.Pour in the reserved cooking liquid and the remaining 1 cup water.
3.Mix well and bring to a gentle simmer.
4.Cover and cook for 10 to 12 minutes until the gravy thickens slightly and coats the chickpeas.
TIPMash a few more chickpeas into the gravy if you want a thicker, more homestyle texture.
garnish · ~1 min
Finish with lemon juice and cilantro.
Turn off the heat and stir in lemon juice. Sprinkle chopped cilantro on top.
serve · ~1 min
Serve hot.
Serve the kala chana masala hot with roti, paratha, or steamed rice.

PRO TIPS

What to keep in mind.

7 tips from the recipe — small details that make a real difference to the final dish.

1
Soak the kala chana fully overnight; under-soaked black chickpeas stay firm even after pressure cooking.
2
Let the pressure release naturally so the chickpeas finish cooking gently and keep their shape.
3
Cook the onions to a true golden stage before adding tomatoes for a deeper, sweeter masala base.
4
If the spices start sticking after you add them, splash in a little water instead of extra oil.
5
Mash a small handful of cooked chana into the gravy to get the classic thick, homestyle texture.
6
Add lemon juice only after switching off the heat so its brightness stays fresh and sharp.
7
This curry tastes even better the next day after the chickpeas absorb the masala; reheat with a splash of water.