Authentic Black Chana Curry (Kala Chana Masala)

Name: Authentic Black Chana Curry (Kala Chana Masala)
Prep time: 15 min
Cook time: 220 min
Total time: 235 min
Yield: 4
Ingredients: 1 cup black chana; 2 onions; 2 tomatoes; 2 tbsp ginger-garlic paste; 6 curry leaves; 4 tbsp neutral oil; 0.5 tbsp mustard seeds; 0.5 tbsp cumin; 0.5 tsp asafoetida; 1 tbsp turmeric powder; 2 tbsp red chili powder; 2 tbsp coriander powder; 1 tbsp garam masala; 2 tbsp kasuri methi; 2 tbsp coriander leaves

A protein-packed and deeply flavorful Indian curry made with black chickpeas simmered in a robustly spiced tomato-onion gravy. This hearty, nutritious dish is a staple comfort food that pairs perfectly with steamed basmati rice or warm rotis.

Servings4 Portions

Prep Time15 Mins

Cook Time220 Mins

Difficulty

Intermediate

Ingredients

black chana
1 cup
onions
2
tomatoes
2
ginger-garlic paste
2 tbsp
curry leaves
6
neutral oil
4 tbsp
mustard seeds
0.5 tbsp
cumin
0.5 tbsp
asafoetida
0.5 tsp
turmeric powder
1 tbsp
red chili powder
2 tbsp
coriander powder
2 tbsp
garam masala
1 tbsp
kasuri methi
2 tbsp
coriander leaves
2 tbsp

Step-by-Step Instructions

Begin by soaking the black chickpeas in hot water for 2 to 3 hours. After soaking, rinse them thoroughly twice with fresh water. Place the chickpeas in a pressure cooker, add enough water to cover them along with a pinch of salt, and cook for about 5 whistles until they are tender. Set aside.

In the same pressure cooker (or a separate pan), heat the oil. Add the mustard seeds, cumin, and curry leaves. Once they start to sizzle, add the chopped onions and sauté until they turn translucent and slightly pink.

Stir in the ginger-garlic paste and chopped tomatoes. Sauté until the tomatoes become soft and mushy. Add the asafoetida, turmeric powder, red chili powder, coriander powder, and garam masala. Mix well and cook until the spices are fragrant and the oil begins to separate from the masala base.