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Kala Chana Masala – Black Chickpeas in spicy tomato gravy.

Kala Chana Masala is a North Indian preparation of black chickpeas with a spicy tomato based gravy. Its relished as a heavy breakfast along with poori , tandoori roti or plain rice in North India.

There are a few days when the Nortn Indian within me starts craving those flavours and those aromas. Yesterday was just that kind of a day.

So I planned on making spicy and flavorful kala chana masala for lunch. Luckily everyone in the family loves it too and quickly agreed upon the menu plan. And I guess , everyone wanted a break from that regular dal-rice-roti-veggie routine.

I started preparing the gravy , and the kitchen ( the whole house actually ) was filled with aromas of the North. The kids started their chants of “ is it done yet” ,and even the elders were waiting for it .

All of us did full justice to it , as the kadhai was licked clean at the end of the meal .

It’s a simple recipe , if you think about it. The usual tomato gravy and spices , perfectly cooked black chickpeas , and you are done. Just team it up with hot roti or naan and rice with a plate of sliced pickled onions. Sounds yum , right?

With the rain gods still making up their mind , enjoy the summer with this cool meal idea!

Sharing the recipe for the same!

Print Recipe
Kala Chana Masala - Black Chickpeas in spicy tomato gravy.
Course main course
Cuisine north indian
Prep Time 10 minutes
Cook Time 20 minutes
Passive Time 480 minutes
Servings
serving
Ingredients
Course main course
Cuisine north indian
Prep Time 10 minutes
Cook Time 20 minutes
Passive Time 480 minutes
Servings
serving
Ingredients
Instructions
  1. Take the black chickpeas in a bowl and soak overnight.
  2. Next day drain the water from the chickpeas. Add 1.5 cups of water and salt . Pressure cook it till it gets soft. Keep aside.
  3. Heat oil in a kadhai and add cumin seeds.
  4. After they splutter, add the ginger garlic paste and sautxe9 for 30 seconds.
  5. Then add green chili and chopped onions and sautxe9 till the onions become golden brown.
  6. Now add turmeric powder, red chili powder, coriander powder, anardana powder and roasted cumin powder and sautxe9 .
  7. Add pureed tomatoes and salt. Saute till the masala leaves the sides of the kadhai.
  8. Now add the cooked black chickpeas ( along with the water) to the kadhai.
  9. Mix properly and bring to a boil. Simmer for a few minutes.
  10. Remove from flame . Sprinkle a few drops of lemon juice and garnish with chopped coriander.
  11. Serve hot with Rice or Roti or naan!
Recipe Notes

Tips

Black chickpeas take a little longer to soften as compared to the white ones. Check if the black chickpeas have perfectly softened before putting them into the masala.

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