Kala Chana, also known as black chickpeas, is a versatile legume used in various cuisines. Kala Chana Masala is a popular Indian dish where these hearty chickpeas are cooked in a flavorful blend of spices, creating a deliciously rich and aromatic gravy. It’s a vegetarian delight that combines the nutty taste of black chickpeas with a medley of traditional Indian spices, resulting in a comforting and satisfying dish often served with rice, naan, or chapati.
Here’s a recipe to prepare this delicious dish:
Ingredients:
For Cooking Kala Chana:
- 1 cup dried black chickpeas (kala chana), soaked overnight or for at least 6-8 hours
- Water for boiling
- 1 teaspoon salt
For the Masala:
- 2 tablespoons oil
- 1 teaspoon cumin seeds
- 1 onion, finely chopped
- 2 tomatoes, blended to paste or tomato puree.
- 1 tablespoon ginger-garlic paste
- 1 green chili, finely chopped (adjust to taste)
- 1 teaspoon coriander powder
- 1/2 teaspoon cumin powder
- 1/2 teaspoon turmeric powder
- 1/2 teaspoon red chili powder (adjust to taste)
- 1 teaspoon garam masala
- Salt to taste
- 1 teaspoon dried mango powder (amchur)
- Fresh coriander leaves for garnish
Instructions:
1. Cooking Kala Chana: a. Rinse the soaked black chickpeas thoroughly and drain. b. In a pressure cooker or large pot, add the soaked chickpeas, water, and salt. Pressure cook for about 4-5 whistles or simmer in a pot until chickpeas are tender. Drain and set aside.
2. Preparing the Masala: a. Heat oil in a pan over medium heat. b. Add cumin seeds and let them splutter. c. Add chopped onions and sauté until they turn golden brown. d. Add ginger-garlic paste and chopped green chili. Sauté for a minute until the raw aroma disappears. e. Add tomatoe puree and cook until the oil starts separating. f. Add coriander powder, cumin powder, turmeric powder, red chili powder, garam masala, and salt. Mix well and cook the spices for a couple of minutes.
3. Cooking Kala Chana in Masala: a. Add the masala mixture to cooked kala chana (black chickpeas). Mix everything well. b. take some chana and mash them to thicken the gravy c. Add about 1 cup of water to adjust the consistency of the gravy. d. Add dried mango powder (amchur) and stir. e. Simmer the mixture for 10-15 minutes on low heat, allowing the flavors to blend and the gravy to thicken.
4. Serve: a. Garnish the Kala Chana Masala with fresh coriander leaves. b. Serve hot with rice, naan, or chapati.
This savory and aromatic Kala Chana Masala makes for a delicious vegetarian main course, rich in flavors and perfect to be enjoyed with your choice of bread or rice.
