Kala Chana Masala Recipe | Black Chickpea Curry

Kala Chana Masala is a popular Indian gravy made by cooking boiled black chickpeas in a tangy tomato gravy and spices.

4.95 from 68 votes

Recipe Info

Prep Time 10 mins

Cook Time 40 mins

Total Time 50 mins

Servings

Category Main Course

Cuisine Indian

Calories: 97kcal | Carbohydrates: 12g | Protein: 3g | Fat: 5g

Wash the chickpeas and soak them in 3 cups of water overnight (at least 8 hours).
1 Cup Kale Chane (Black Chickpeas)
Heat oil in a pressure cooker. When the oil becomes hot, add cumin seeds and fry them. Add a pinch of Heeng (Asafoetida).
1 Teaspoon Cumin Seeds (Jeera), 1 Tablespoon Oil, 1/4 Teaspoon Asafoetida (Heeng)
Add finely chopped Green Chillies and Ginger. Saute for a few seconds.
2-3 Green Chillies, 1 Tablespoon Ginger
Add Haldi (Turmeric Powder), Red Chilli Powder, Chana Masala, Garam Masala, Chaat Masala, Amchur (Dry Mango Powder) and Salt to taste.
1/2 Teaspoon Turmeric Powder (Haldi), 3/4 Teaspoon Red Chilli Powder, 1 Tablespoon Chana Masala, 1/2 Teaspoon Chaat Masala, 1/2 Teaspoon Garam Masala, 1/2 Teaspoon Dry Mango Powder (Amchur), 1 Teaspoon Salt, or to taste
Saute the spices for a few seconds and add finely chopped tomatoes.
2 Tomatoes
Cook the tomatoes for a few minutes.
When the gravy has cooked, add the chickpeas to the cooker along with 3 cups of Water. Pressure cook on high heat till you get 3 whistles. Cook for another 30 mins on medium flame.
You can mash some of the chickpeas with the back of the spoon to make the gravy a little thicker. Kala Chana Gravy is ready. Serve it hot with puri, roti, paratha or rice.