Authentic Kala Chana Masala Recipe: A Flavorful Delight
Kala Chana Masala is a vibrant and hearty North Indian dish that will surely capture the hearts of all who taste it. This recipe brings together tender black chickpeas (Kala Chana) simmered in a luscious, spiced tomato-based gravy. Infused with aromatic ginger, garlic, and a blend of traditional spices, this dish is a perfect choice for a comforting dinner that is both nutritious and flavorful. Whether served with rice or phulka (Indian flatbread), it is sure to satisfy your cravings for something rich, aromatic, and full of depth.
Cuisine: North Indian
Course: Dinner
Diet: High Protein Vegetarian
Ingredients
| Ingredient | Quantity |
|---|---|
| Kala Chana (Brown Chickpeas) | 1 Cup (soaked for 8 hours or overnight) |
| Ghee | 1 tablespoon |
| Cumin seeds (Jeera) | 1 teaspoon |
| Onion | 1, thinly sliced |
| Ginger | 2 inches, finely chopped |
| Garlic | 4 cloves, finely chopped |
| Cinnamon Stick (Dalchini) | 1-inch piece |
| Cardamom (Elaichi) Pods/Seeds | 3 pods |
| Bay leaf (Tej Patta) | 1, torn in half |
| Tomato | 1, finely chopped |
| Turmeric powder (Haldi) | 1/2 teaspoon |
| Kashmiri Red Chilli Powder | 1 teaspoon |
| Garam masala powder | 1/2 teaspoon |
| Cumin powder (Jeera) | 1/2 teaspoon |
| Salt | To taste |
| Coriander (Dhania) Leaves | 6 sprigs, roughly chopped for garnish |
Preparation Time: 120 minutes (soaking time for Kala Chana)
Cooking Time: 35 minutes
Total Time: 2 hours 35 minutes
Serves: 4
Nutritional Information (per serving)
| Nutrient | Amount |
|---|---|
| Calories | 220 kcal |
| Protein | 12g |
| Carbohydrates | 36g |
| Fiber | 10g |
| Fat | 8g |
| Saturated Fat | 3g |
| Sodium | 200mg |
| Potassium | 450mg |
| Vitamin A | 10% of Daily Value |
| Vitamin C | 8% of Daily Value |
Instructions
Step 1: Prepare the Kala Chana
To begin making Kala Chana Masala, start by washing and soaking the Kala Chana (brown chickpeas) for 8 hours or overnight in 2 cups of water. This helps soften the chickpeas, making them easier to cook and enhancing their flavor.
Step 2: Heat the Ghee and Sauté Aromatics
In a pressure cooker, heat 1 tablespoon of ghee over medium heat. Once the ghee is hot, add the cumin seeds and allow them to sizzle for a few seconds. Then, add the finely sliced onion, ginger, and garlic. Sauté the ingredients for 3-4 minutes, until the onions turn golden and soft, releasing their sweet aroma.
Step 3: Add the Spices and Tomatoes
Now, stir in the finely chopped tomatoes and cook for about 3-4 minutes until they soften and begin to release their juices. Add the cinnamon stick, cardamom pods, torn bay leaf, turmeric powder, cumin powder, Kashmiri red chilli powder, and garam masala powder. Stir the mixture well, allowing the spices to blend and infuse their rich flavors into the oil.
Step 4: Add the Soaked Kala Chana and Water
Add the soaked Kala Chana (drain the water before adding) into the pressure cooker. Stir the mixture thoroughly, ensuring that the chickpeas are well coated with the aromatic spices and tomato gravy. Now, add enough water to the pressure cooker such that there is at least 2 inches of water above the Kala Chana.
Step 5: Pressure Cook the Kala Chana
Cover the pressure cooker and cook on high heat for about 4-5 whistles. After the first few whistles, reduce the heat to low and simmer the Kala Chana for 25-30 minutes. This slow cooking ensures that the chickpeas are tender and absorb all the spices, creating a rich and flavorful gravy.
Step 6: Check for Doneness
After the cooking time is up, turn off the heat and allow the pressure to release naturally. Once the pressure has been released, carefully open the cooker and check if the Kala Chana is cooked through. The chickpeas should be soft and tender but still hold their shape.
Step 7: Adjust the Consistency and Seasoning
If you prefer a thicker gravy, cook for a few more minutes without the lid, allowing the sauce to reduce. If you’d like more gravy, add a little more water and cook for a few additional minutes. Taste the Kala Chana and adjust the salt according to your preference.
Step 8: Garnish and Serve
Stir in the freshly chopped coriander leaves for a burst of freshness and color. Transfer the hot, aromatic Kala Chana Masala to a serving bowl.
Serving Suggestions
Kala Chana Masala pairs beautifully with hot steamed rice, soft phulka (Indian flatbread), or even jeera rice (cumin rice). Serve it alongside a simple vegetable curry or raita (yogurt dip) for a complete, satisfying meal. This dish also makes an excellent addition to any North Indian meal spread, especially during festive occasions or family gatherings.
Tips for Perfect Kala Chana Masala
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Soaking the Chickpeas: Soaking Kala Chana overnight or for at least 8 hours is essential to soften them. If you’re short on time, you can use a pressure cooker to cook the chickpeas directly without soaking, but the texture may not be as tender.
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Adjust the Spice Level: Kashmiri red chili powder adds color without much heat, but you can adjust the level of spiciness by increasing or decreasing the quantity of chili powder based on your preference.
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Use Fresh Spices: For the best flavor, always use freshly ground spices like cumin powder and garam masala. The freshness of the spices adds depth to the gravy and enhances the overall flavor.
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Customizing the Gravy: If you like a thicker gravy, mash a small portion of the cooked chickpeas with the back of a spoon before serving. This will create a creamy consistency in the sauce.
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Ghee for Flavor: Using ghee adds a rich, traditional flavor to the dish. If you prefer a lighter option, you can use vegetable oil instead of ghee, but the taste won’t be as authentic.
Kala Chana Masala is not just a dish; it’s an experience that brings the warmth and hospitality of North India into your home. With its delightful blend of spices and hearty chickpeas, this dish is sure to become a favorite in your household.
