Kala Chana Masala
These delicious Black Chana Masala is a great flavorful side dish, and it goes well with rotis or steamed rice. It is made with black chana sautéed in spicy tomato sauce.
The popularity of Garbanzo beans or Chickpeas that are lighter in color is beyond Indian cuisine. You often find it in so many other cuisines like Italian, middle eastern or Greek food. But I am here to tell you about Black chana which is another popular variation in India. They are called kala chana due to its dark brown color. Kala means black and chickpeas are called chana. They are also known as Bengal Gram in English. There are so many ways you can make them. I am going to show you one version. There is a drier version made during fast and religious festivals without onion and garlic. Another variation can be prepared in a salad form. Either way, black chana or chickpeas hold a lot of nutritional value. If you have ever eaten bhel, you know they are one of the ingredients in it. They are robust in flavor compared to the lighter chickpeas. They are little nuttier or harder too. They take slightly longer time to cook, but once you have made some they freeze well. I often keep a container in frozen to use it for last minute dinner ideas or use it in bhel.
Disclaimer, I usually make these when I have leftover filling from pani puri. I take the potato chana filling from pani puri and reuse into this dish. I love to get creative with leftovers. Not only that, but they also don’t go to waste.
These or the drier version with some puris and halwa are pair made in heaven. Such a great combination.
I have another great recipe with Kala Chana that is shared to me by my father-in-law. He used to make it for my husband. He loves it so much, that when I moved to USA, I decided to ask him for the recipe.
The only tricky part of black chana is it takes longer to cook as they are very different than regular chickpeas. Make sure to sauté the onions for long, that caramelized flavor is everything. They look like regular lighter garbanzo beans. They are dark brown in color. They are less creamy compared to regular chickpeas and are heartier.
Fun Fact- The same chana has so many versions based on the regional parts of India.
North Indians prepare it different than Gujarati style and there is South Indian version made with coconut milk called Kadala curry. I have made all three variations and I can’t choose one. They are all equally delicious.
The recipe is quite simple. Boiled black chickpeas are simmered with everyday masala dabba spices along with onions, tomatoes, ginger and garlic.
Serve them over a bed of steamed basmati rice or with some rotis and salad.
They are vegan and gluten free. What else do you need, go and make some protein packed kala chana.
Kala Chana Masala
Ingredients
- 1 cup dried black chana uncooked
- 1 potato boiled
- 1 tbsp oil
- ½ tsp cumin seeds
- 1 medium onion
- 1 inch piece ginger
- 2-3 garlic cloves
- 1 tomato
- 1 tsp red chili powder
- ½ tsp turmeric powder
- 1 tsp coriander cumin powder
- ½ tsp garam masala
- 1 tbsp Lemon juice
- Cilantro to garnish
Instructions
- Soak black chana for at least 6 hours or overnight. Boil them until they are soft along with potato in a pressure cooker for 4-5 whistles. (Black Chana takes longer to boil)
- In a pan on medium heat, add some oil, once the oil is hot add in the cumin seeds. Once cumin seeds starts spluttering add grated garlic, ginger and onions. Sauté it until onions turn translucent.
- Add in the chopped tomatoes. Cook it for few minutes until tomatoes melt away.
- Add the boiled potato and spices. Mash the potato with the help of the back of a spatula.
- Add boiled chickpeas too and 1/4 -1/2 cup water. Let it simmer until it thickens. Once you turn off the heat, add lemon juice and garnish them with cilantro.
Notes
- Soak chana overnight for faster cooking.
- I have showed you pressure cooker method, so the preparation time is less. If you cook them in a pot, it will take 40-45 minutes.
XO, Devangi