Kala Chana Masala | Black Chickpeas Masala

Kala Chana Masala is prepared from dried kala chana which belongs to the desi variety that are brown to black in color and smaller in size. It is different from the regular chickpeas. These are widely used in Indian Cuisine for preparing a variety of dishes like curry, stew and stir fry dishes. This one pot Kala Chana Masala is sure enough to impress the whole family. With just 30-40 minutes of time, this spicy and thick flavored Kala Chana Masala can be served on the table for a fuss free dinner. The spicy flavored Kala Chana Masala can be served with paratha, roti, naan and even with steamed rice. Lentils like chickpeas and beans are a good variety of healthy legumes rich in plant based protein and other vital nutrients. Most Indian households often cook kala chana dishes since they are tasty, healthy, protein packed and fibre rich. These protein rich wholesome dishes are good for a balanced healthy life.

To prepare Black Chickpeas Masala, boil the soaked black chickpeas in a pressure cooker for about 20-25 minutes on medium heat. Soaking the chickpeas softens the skin. Cooked chickpeas are then curried with a thick spicy masala gravy. This curry recipe can be prepared either in a semi dry variety or gravy based. Kala Chana Masala is a popular dish in Indian Cuisine and you can discover almost all homes preparing the dish every now and then. In Kerala, traditional Puttu is served with Black Chickpeas Masala. This is a favorite and much cherished breakfast dish among the Malayalee community. Nostalgic feelings are involved with puttu and kadala. Kids love the dish and you can reduce the chilly flavor since kids want it mild. You can explore a well detailed nutritious Black Chickpeas Masala recipe here. Enjoy the dish with your family.

Kala Chana Masala | Black Chickpeas Masala

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Prep Time 10 minutes mins

Cook Time 45 minutes mins

Total Time 55 minutes mins

Cuisine Kerala

Servings 6 People

Ingredients

  

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For the curry

• 2 Cups Black chickpeas
• Salt As required
• Water As required
• 2 Tbsp Coconut oil
• 4 Cloves
• 2 Cinnamon stick
• 1 Cardamom
• 1 Onion sliced
• Small piece Ginger
• 1 Green chilly
• 1/2 Cup Coconut Grated
• 1 Tsp Turmeric powder
• 1 Tsp Black Pepper Powder
• 1/2 Tsp Garam masala
• 3 Tbsp Coriander powder
• 1 Tbsp Chilli powder
• 1 Nos. Tomato
• Salt As required
• Curry leaves Few
• 1/2 Cup Water

For tempering

• Coconut oil
• Mustard seed
• Red dry chilli
• Curry leaves

Instructions

 

• Boil the soaked black chickpeas in a pressure cooker with a little salt and turmeric powder for about 20-25 minutes on medium heat.
• Heat oil in a pan and add cardamom, cinnamon stick and clove. Then add onion and saute for 3-4 minutes.
  
• Then add tomato, sliced green chilly, ginger and few curry leaves.
  
• Once blended well, add the dry spice powders: pepper powder, garam masala, red chilli powder and coriander powder. Saute for few minutes until oil comes out.
  
• Now add grated coconut and combine well. Remove it from the flame and let it cool.
  
• In a mixer, grind this mixture to make a paste. This need not be very smooth (add little water while grinding).
  
• Pour this paste by adding 1/2 cup water into the cooked chickpeas. Let the chickpea curry simmer and cook it for 7-8 minutes.
  
• Heat oil in a pan and splutter mustard seeds and add dry red chilli and curry leaves. Once the tempering is ready, add it into the boiled chickpeas. Now the Black chickpeas in a spicy gravy is ready.
  

Notes

You can visit this link Spiced Chana Roast. You can also visit this link Aloo Chana Curry.

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