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A hearty and nutritious North Indian curry made with black chickpeas simmered in a robust, tangy tomato-onion gravy. Perfect with hot rotis or steamed rice for a wholesome meal.
For 4 servings
Pressure Cook the Chickpeas
Prepare the Masala Base
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A hearty and nutritious North Indian curry made with black chickpeas simmered in a robust, tangy tomato-onion gravy. Perfect with hot rotis or steamed rice for a wholesome meal.
This north_indian recipe takes 70 minutes to prepare and yields 4 servings. At 299.58 calories per serving with 10.51g of protein, it's a moderately challenging recipe perfect for lunch or dinner.
Cook the Tomato and Spices
Combine and Simmer
Finish and Garnish
For a richer, creamier gravy, stir in 2-3 tablespoons of full-fat cream or cashew paste at the end of cooking.
For a 'satvik' version, omit the onions and ginger-garlic paste. Increase the amount of tomato puree and add a pinch more asafoetida.
Add 1 teaspoon of chana masala powder along with the other spices for a more robust, restaurant-style flavor.
Use two 15-ounce cans of black chickpeas, drained and rinsed. You will need to add about 2 cups of water or vegetable broth for the gravy. Reduce simmering time to 10 minutes.
Black chickpeas are an excellent source of protein, essential for muscle repair, growth, and overall body function, making this dish ideal for vegetarians and vegans.
The high fiber content aids in digestion, promotes a feeling of fullness to help with weight management, and helps stabilize blood sugar levels.
Kala chana is rich in antioxidants, potassium, and fiber, and contains no cholesterol, all of which contribute to a healthy cardiovascular system.
This curry is a good source of iron, which is crucial for preventing anemia and maintaining energy levels by helping transport oxygen throughout the body.
One serving of this Kala Chana Masala (approximately 1 cup or 420g) contains around 290-320 calories. The exact count can vary based on the amount of oil used and serving size.
Yes, it is very healthy. Kala chana is an excellent source of plant-based protein, dietary fiber, iron, and manganese. It's low in fat, cholesterol-free, and helps in managing blood sugar levels, making it a nutritious choice for a balanced meal.
Absolutely. You can cook the soaked chickpeas in a large pot on the stovetop. Cover the pot and simmer for about 1.5 to 2 hours, or until the chickpeas are tender. Ensure you have enough water to keep them submerged.
Yes, you can use canned black chickpeas for a quicker version. Use two 15-ounce cans, drained and rinsed. Skip the pressure cooking step and add them directly to the masala. You'll need to add about 2 cups of water or vegetable broth and simmer for 10-15 minutes.
To thicken the gravy, you can mash some of the cooked chickpeas with a spoon or simmer the curry uncovered for a few extra minutes. To make it thinner, simply add a little hot water until you reach the desired consistency.
Leftover Kala Chana Masala can be stored in an airtight container in the refrigerator for up to 3-4 days. The flavors often improve the next day. Reheat thoroughly before serving.