Kala Chana Masala Recipe
Kala Chana Masala Recipeis a quick and delicious North Indian Recipe, which can serve as a breakfast sidedish, or as a sabzi/veg. This recipe can go along with the Puris/Chapatis/Rotisor Rice, and compliments every dish with its spicy flavour.
Servings: 4
Equipment
- Kadai/Wok
- Pressure Cooker
Ingredients
- 200 gms Black Chickpeas
- 5 Cups Water
- 2 tbsp Oil
- 1 tsp Mustard Seeds
- 1 tsp Cumin Seeds
- 1 Onion chopped
- 8-9 Curry leaves
- 1 tbsp Green Chilli Paste
- 1 tbsp Ginger-Garlic Paste
- 1 Tomato chopped
- 1 tsp Corainder Powder
- 1 tsp Cumin Powder
- Corainder chopped
- 3 tsp Red Chilli Powder
- 1/2 tsp Turmeric Powder(Haldi)
- Salt as per taste
- 1 tsp Goda Masala or Garam Masala
- 1 Lemon juiced
Instructions
- To start making the Kala Chana Masala, first wash and soak the black chickpeas for 5 hours or overnight in 2 cups of water.
- Transfer chickpeas to Pressure Cooker with 2 cups of water and cook till 5 whistles, turn the heat to low and cook for another 20 minutes until done.
- Heat oil in a kadai/pan over medium heat, add mustard seeds and cumin seeds, when it sputters add onion and a minute later add curry leaves. Cook the onions till golden brown then add ginger-garlic paste and green chilli paste, saute for few seconds.
- Add in the tomatos and cook for 2 mins, then add coriander powder, cumin powder and mix well, also add small amount of chopped coriander and saute it. Now add turmeric powder, chilli powder, salt and mix well. A min later add the cooked chickpeas.
- Stir to combine. Cover with the lid and cook for 5 mins over medium heat.
- Turn the heat to low and stir the mixture. Now simmer the mixture for 3 more minutes. Adjust the taste of the dish according to your taste.
- Now add the goda masala or garam masala, lemon juice and mix it well. Turn off the heat. Garnish with chopped coriander leaves. And Serve hot.
- You can make gravy to it by adding water and simmering for more time, as per choice.