Dive into the rich and aromatic world of Indian cuisine with our delectable Kala Chana Masala, a hearty Black Chickpea Curry that promises to tantalize your taste buds! This dish, bursting with flavors and spices, is not just a meal; it's an experience that transports you straight to the bustling streets of India. Perfect for a cozy family dinner or an impressive dish to share with friends, this recipe is sure to become a staple in your kitchen. Ready to unlock the secrets of this culinary delight? Let’s get cooking!
Prep Time: 10 mins
Cook Time: 30 mins
Total Time: 40 mins
Cuisine: Indian
Serves: 4 servings
Ingredients
- 1 cup kala chana (black chickpeas), soaked overnight
- 1 onion, finely chopped
- 2 tomatoes, chopped
- 2 green chilies, slit
- 1 teaspoon ginger-garlic paste
- 1 teaspoon cumin seeds
- 1 teaspoon coriander powder
- 1 teaspoon garam masala
- Salt to taste
- Fresh cilantro for garnish
- 2 tablespoons oil
Instructions
- Rinse the black chickpeas thoroughly and soak them in water overnight or for at least 8-10 hours. Drain and rinse again before cooking.
- In a pressure cooker, add the soaked black chickpeas with 3 cups of water and a pinch of salt. Cook for 4-5 whistles or until the chickpeas are soft and tender but not mushy.
- Heat oil in a large pan or kadai over medium heat. Add cumin seeds and let them splutter and turn golden brown, releasing their aromatic fragrance.
- Add finely chopped onions and sauté until they turn translucent and light golden brown, stirring occasionally to prevent burning.
- Introduce ginger-garlic paste and green chilies. Sauté for 2-3 minutes until the raw smell disappears and the mixture becomes fragrant.
- Add chopped tomatoes and cook until they become soft and start to break down, creating a thick masala base.
- Sprinkle coriander powder, garam masala, and salt. Mix well and cook the spices for 2-3 minutes to enhance their flavors.
- Add the cooked black chickpeas along with their cooking liquid. Stir to combine and let the curry simmer for 10-12 minutes, allowing the flavors to meld together.
- Mash a few chickpeas against the side of the pan to thicken the gravy and create a rich, creamy texture.
- Adjust the consistency by adding water if needed. Taste and adjust seasoning according to preference.
- Garnish with fresh chopped cilantro leaves. Serve hot with steamed rice, roti, or naan bread.
Tips
- Soaking is Key: Ensure you soak the kala chana overnight for optimal cooking. This not only softens the chickpeas but also enhances their flavor and nutritional value.
- Pressure Cooker Magic: Using a pressure cooker significantly reduces cooking time. Make sure to cook the chickpeas until they are soft but not mushy to maintain the perfect texture.
- Layering Flavors: Sauté the onions until golden brown and the spices until fragrant. This step is crucial for building a rich flavor profile in your curry.
- Adjust the Spice Level: Feel free to modify the number of green chilies based on your spice tolerance. You can also add a pinch of chili powder for extra heat if desired.
- Creamy Consistency: For a thicker gravy, mash a few chickpeas against the side of the pan. This will create a creamy texture that enhances the overall dish.
- Serve with Love: Pair your Kala Chana Masala with steamed rice, roti, or naan, and don't forget to garnish with fresh cilantro for a burst of color and freshness!
Nutrition Facts
Calories: kcal
Carbohydrates: g
Protein: g
Fat: g
Saturated Fat: g
Cholesterol: 0mg
