Kala Chana Masala
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
5 steps. 50 minutes total.
- 1
Step 1
- a.Pressure Cook the Chickpeas
- b.Drain the soaked kala chana and rinse them thoroughly under running water.
- c.Transfer the chana to a pressure cooker. Add 3 cups of fresh water and 0.5 tsp of salt.
- d.Secure the lid and pressure cook on medium-high heat for 6-7 whistles, or for about 20-25 minutes, until the chana are tender but not mushy.
- e.Allow the pressure to release naturally. Once safe, open the cooker. Do not discard the cooking water, as it will be used for the gravy.
- 2
Step 2
- a.Prepare the Masala Base
- b.Heat oil in a heavy-bottomed pan or kadai over medium heat.
- c.Add the cumin seeds and let them sizzle and become fragrant. Add the asafoetida and stir for a few seconds.
- d.Add the finely chopped onions and sauté for 8-10 minutes, stirring occasionally, until they turn golden brown. This step is key to a deep-flavored gravy.
- e.Add the ginger-garlic paste and slit green chillies. Sauté for another 1-2 minutes until the raw smell disappears.
- 3
Step 3
- a.Cook the Tomato and Spices
- b.Add the tomato puree to the pan. Cook for 6-8 minutes, stirring frequently, until the mixture thickens and you see oil separating from the sides of the masala.
- c.Reduce the heat to low. Add the turmeric powder, red chilli powder, coriander powder, and cumin powder.
- d.Stir continuously and cook the spices for about 1 minute. If the masala starts to stick, add a tablespoon of water.
- 4
Step 4
- a.Combine and Simmer
- b.Pour the cooked kala chana along with all of its cooking water into the pan with the masala. Add the remaining 0.75 tsp of salt and mix well.
- c.Bring the curry to a gentle boil. If the gravy seems too thick, add up to 1 cup of hot water to achieve your desired consistency.
- d.Reduce the heat to low, cover the pan, and let the curry simmer for 12-15 minutes. This allows the chickpeas to absorb the flavors of the masala.
- e.For a thicker gravy, gently mash a few chickpeas against the side of the pan with the back of a spoon.
- 5
Step 5
- a.Finish and Garnish
- b.Stir in the garam masala and dry mango powder (amchur). Mix well and cook for another 2 minutes.
- c.Turn off the heat. Taste and adjust the salt or amchur if needed.
- d.Garnish with freshly chopped coriander leaves. Let the curry rest for 10 minutes before serving for the flavors to deepen.
- e.Serve hot with steamed rice, jeera rice, roti, or naan.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1Soaking the chana overnight is crucial for even cooking and better digestion.
- 2Browning the onions properly is the secret to a rich, flavorful gravy. Don't rush this step.
- 3Always use the water the chana was cooked in for the gravy; it's packed with nutrients and flavor.
- 4For a deeper color, you can use Kashmiri red chilli powder, which is milder in heat.
- 5Letting the curry rest before serving allows the flavors to meld together beautifully.
- 6A small piece of jaggery or a pinch of sugar can be added to balance the tanginess of the tomatoes and amchur.
Adapt it for your goals.
Creamy Version
For a richer, creamier gravy, stir in 2-3 tablespoons of full-fat cream or cashew paste at the end of cooking.
No Onion No GarlicNo Onion No Garlic
For a 'satvik' version, omit the onions and ginger-garlic paste. Increase the amount of tomato puree and add a pinch more asafoetida.
Punjabi StylePunjabi Style
Add 1 teaspoon of chana masala powder along with the other spices for a more robust, restaurant-style flavor.
Quick VersionQuick Version
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.
Why this is on our healthy list.
Rich in Plant-Based Protein
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.
High in Dietary Fiber
The high fiber content aids in digestion, promotes a feeling of fullness to help with weight management, and helps stabilize blood sugar levels.
Supports Heart Health
Kala chana is rich in antioxidants, potassium, and fiber, and contains no cholesterol, all of which contribute to a healthy cardiovascular system.
Good Source of Iron
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.
Frequently asked questions
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.