north_indianMediumveganvegetariangluten freedairy free
Kala Chana Masala
RATING
4.6/5(98)
TASTE SCORE
8/10
A hearty and rustic North Indian curry featuring black chickpeas simmered in a tangy tomato and onion gravy. This version is specifically designed to be low in salt, drawing flavor from aromatic spices, making it a wholesome and satisfying dish.
SERVINGS
4
INGREDIENTS
For 4 servings
NUTRITION · PER SERVING
68
68
CALORIES · 1 SERVING
Protein1g · 6%
Carbs8g · 47%
Fat4g · 53%
Fiber2g
Sugar3g
Saturated fat0g
Cholesterol0mg
Sodium18mg
Potassium252mg
Phosphorus35mg
METHOD · 6 STEPS
Soak and cook the chickpeas.
- Rinse the kala chana thoroughly and soak in plenty of water overnight or for at least 8 hours.
- Drain the soaking water. In a pressure cooker, add the soaked chana, 2 cups of fresh water, and a pinch of salt.
- Pressure cook on high heat for 1 whistle, then reduce heat and simmer for 20-25 minutes, or until the chana are tender.
- Let the pressure release naturally. Do not discard the cooking water.
TIPSoaking the chickpeas well is key to ensuring they cook evenly and become tender.Prepare the masala base.
- Heat mustard oil in a kadai or pan over medium heat.
- Add cumin seeds and let them splutter.
- Add the finely chopped onion and sauté until it turns soft and translucent, about 3-4 minutes.
- Add the ginger-garlic paste and cook for another minute until the raw smell disappears.
TIPCooking the onions well creates a sweet foundation for the curry, balancing the other spices.Cook the tomato and spices.
- Add the tomato puree to the pan.
- Stir in the turmeric powder, coriander powder, and red chili powder (if using).
- Cook the masala, stirring occasionally, until the tomatoes are well-cooked and you see oil starting to separate from the sides, about 5-7 minutes.
- If the masala sticks, add a splash of the reserved chana water.
Combine and simmer the curry.
- Add the cooked kala chana along with its cooking water to the pan.
- Mix everything well. If the gravy is too thick, add a little hot water to reach your desired consistency.
- Bring the curry to a boil, then reduce the heat, cover, and let it simmer for 8-10 minutes. This allows the chana to absorb the flavors of the masala.
TIPGently mash a few chickpeas against the side of the pan to help thicken the gravy naturally.Finish and garnish the dish.
- Turn off the heat. Stir in the garam masala and dry mango powder (amchur).
- Garnish with freshly chopped coriander leaves.
- Let the curry rest for 5 minutes before serving for the flavors to meld.
Serve hot.
Serve the Kala Chana Masala hot with steamed rice, roti, or chapati.
PRO TIPS
What to keep in mind.
5 tips from the recipe — small details that make a real difference to the final dish.
- 1For a darker color, you can add a tea bag while pressure cooking the chana and remove it before making the curry.
- 2Using mustard oil gives an authentic North Indian flavor, but you can use any neutral vegetable oil.
- 3If you forget to soak the chana, you can soak them in hot water for 2 hours, but you may need to increase the pressure cooking time.
- 4To make this in an Instant Pot, use the sauté function for the masala, then add the soaked chana and water, and pressure cook on high for 30-35 minutes.
- 5The gravy will thicken as it cools. Adjust with hot water when reheating if necessary.
QUESTIONS?
Frequently asked questions
Yes, Kala Chana Masala is very healthy. Black chickpeas are an excellent source of plant-based protein, dietary fiber, and iron. This low-salt version is particularly good for heart health and blood pressure management.
PAIRS WELL WITH
