Black Chana Masala
Description: Discover the rich, earthy flavors of Black Chana Masala, a delightful vegetarian dish made from dried black chickpeas, also known as kala chana. Infused with a medley of spices, this dish promises to tantalize your taste buds with its medium spice level, making it a perfect accompaniment to rice or flatbreads.
| Prep Time | Cook Time | Serves | Dietary Info |
|---|---|---|---|
| 20 mins | 40 mins | 4 | Vegetarian |
Ingredients
| Ingredient | Quantity |
|---|---|
| Dried black chickpeas (or canned chickpeas) | 175g (400g tin) |
| Oil or ghee | 2 tbsp |
| Cumin seeds | 1 tsp |
| Large onion, finely minced | 1 |
| Fresh ginger, minced | 5 cm piece |
| Garlic cloves, minced | 4 |
| Green chilis, minced | 1โ2 |
| Chopped tomatoes (fresh or canned) | 200g |
| Salt | 1 tsp |
| Chilli powder | 1 tsp |
| Turmeric | ยฝ tsp |
| Kasoori methi (dried fenugreek leaves) | 1 tsp |
| Coriander powder | 1 tsp |
| Garam masala | 1 tsp |
| Fresh coriander, chopped | Handful |
| Lemon juice | Juice of 1 lemon |
Instructions
-
Prepare the Chickpeas: Begin by washing the dried black chickpeas thoroughly. Soak them in 1.5 liters of water overnight for the best results. If youโre short on time, you can use boiling water to soak them for a minimum of 6 hours.
-
-
Rinse: After soaking, drain the chickpeas and rinse them under fresh water to remove any impurities.
-
Sautรฉ the Spices: In a pressure cooker, heat the oil or ghee over medium heat. Once hot, add the cumin seeds and allow them to become aromatic, releasing their essential oils into the oil.
-
Add Onions: Add the finely chopped onions to the cooker. Sautรฉ until they turn golden brown, which will add a depth of flavor to your dish.
-
Incorporate Garlic and Ginger: Stir in the minced garlic and sautรฉ for an additional minute or two, followed by the minced ginger and green chilis. This combination creates a fragrant base for your masala.
-
Add Tomatoes: Pour in the chopped tomatoes, mixing everything together until the tomatoes begin to soften and break down, thickening the masala.
-
Season the Masala: Once the tomatoes are integrated, add the salt, chili powder, turmeric, kasoori methi, and coriander powder. Stir well to ensure the spices evenly coat the mixture.
-
Combine with Chickpeas: When the tomatoes have sufficiently broken down and the spices have melded into a thick paste, introduce the drained black chickpeas to the cooker along with 750ml of water.
-
Pressure Cook: Seal the lid on the pressure cooker and cook under high pressure for 30 minutes. If using a regular stovetop pan, expect the cooking time to extend to about 2 hours.
-
Release Pressure: After the cooking time, allow the pressure to release naturally before carefully opening the lid. Check to ensure the chickpeas are cooked and tender; note that they retain a firmer texture compared to white chickpeas.
-
Simmer for Consistency: If you desire a saucier consistency, bring the mixture to a gentle simmer. You can add additional water if needed, allowing it to cook down to your preferred thickness.
-
Finish with Spices: Once satisfied with the consistency, stir in the garam masala and fresh chopped coriander. For an added burst of flavor, squeeze in the juice of one lemon just before serving.
-
Serve and Enjoy: Your Black Chana Masala is now ready to be served! Pair it with rice, naan, or any flatbread of your choice, and enjoy the vibrant flavors of this hearty vegetarian dish.
Nutritional Information
| Nutrient | Amount per Serving |
|---|---|
| Calories | Varies |
| Protein | Varies |
| Carbohydrates | Varies |
| Dietary Fiber | Varies |
| Fat | Varies |
| Sodium | Varies |
Indulge in the wholesome goodness of Black Chana Masala, a dish that not only satisfies your hunger but also nourishes your body. Whether you’re preparing a cozy meal for yourself or serving a feast for friends, this recipe is sure to impress with its rich flavors and delightful aroma. Enjoy your culinary journey!
