Kala Chana Masala Recipe - Black Chickpea Curry (Vegan)
Kala chana masala is a delicious protein-rich vegan curry recipe. This is a simple & quick recipe best served with roti and rice.
Ingredients
- 1 cup Kala Chana - Black Chickpeas
- 1 Onion, finely chopped
- 1 teaspoon Mustard Seeds
- 1/2 teaspoon Turmeric Powder
- 1/4th teaspoon Hing (Asafoetida)
- 1 teaspoon Red Chilli Powder
- 1 teaspoon Coriander Powder
- 1 teaspoon Garam Masala Powder
- 1/2 teaspoon Sugar
- Salt to taste
- 1 tablespoon Oil
- Water to cook
- Coriander Leaves to garnish
- Lemon juice while serving
Instructions
How To Soak & Boil Kala Chana
- Soak kala chana / black chickpea in water overnight or at least for 4-5 hours.
- Once soaked overnight, drain the water and wash the chana / chickpeas under running tap water.
- Add 3 cups of water to the soaked chickpeas and pressure cook till 7-8 whistle.They should be perfectly cooked and tender.
- Keep aside the water in which chana / chickpeas were cooked. We will need it to make the gravy.
How to make kala chana curry - black chickpea curry
- In a kadai / saucepan heat oil. Add mustard seeds and let them crackle. Add hing (asafoetida).
- Add finely chopped onions. Saute the onions till they are golden brown.
- Once onions are cooked, add coriander powder, garam masala powder, turmeric powder,red chilli powder and mix well.
- Add the cooked kala chana/chickpeas along with salt, and sugar.
- Mix all the ingredients.
- Add water in which the chickpeas were boiled (adjust the water as per the consistency you require).
- Cover the pan with a lid and let the chana/chickpeas simmer for 3-4 minutes. Lastly, add finely chopped coriander leaves.
- Kala Chana Masala is ready.
- Garnish with coriander leaves and squeeze lemon over it. Serve hot with flatbread or rice.
- This curry also goes well with a loaf of bread.
Video
Notes
Instead of black chickpeas, you may also use the normal garbanzo peas for this recipe.
I have not used tomatoes in this recipe, if you like, you can add finely chopped tomatoes along with onion and cook the masala till the tomatoes are tender.
I personally like to have a semi-dry version of this chana masala when serving with flatbread. If you want to make a semi-dry version just add 1/2 glass of water and you are good to go.
Tip: You can soak and boil chickpeas beforehand and store them in an airtight container and refrigerate them. They stay good for a week. Use them within a week when needed.
