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Black chana masala | Kala chana recipe | Black chickpeas curry in cooker

Sangskitchen
Learn how to make black chana masala recipe in pressure cooker quickly. Serve with roti, Poori and naan.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Course Main Course, Side Dish
Cuisine Indian
Servings 6
Calories 280 kcal

Ingredients
  

Ingredients:

  • 1 cup black chickpeas
  • 3 tsp oil/butter
  • 1 cinnamon
  • 1 bay leaf
  • ½ tsp cumin seeds
  • 1 big onion
  • ¾ tsp ginger garlic paste
  • 1 green chilli
  • 2 small/1 large tomato
  • ½ tbsp chilli powder
  • 2 cups water
  • 1 tsp salt (as per taste)
  • ½ tsp garam masala
  • 1 tbsp fresh cream (optional)

Instructions
 

Preparation:

  • Clean and soak black chickpeas with enough water overnight or for eight hours minimum.

Recipe to make Kala chana/black chana curry:

  • First of all, take two tbsp of soaked chana in a blender and grind into a fine paste and keep aside. This paste is to add at a later stage of the gravy to give thickness.
  • Heat oil in a pressure pan, add the whole spices cinnamon, bay leaf and cumin seeds.
  • Let the cumin seeds splutter and add chopped onions.
  • Saute onions until they become soft and add ginger garlic paste.
  • Let the raw smell goes off from garlic and add green chilli.
  • Make a paste with tomatoes and add. Alternately you can add finely chopped tomatoes and saute with onions.
  • Add chilli powder and a cup of water to cook the masala.
  • Now add the soaked chickpeas. Drain the soaking water. It is not recommended to use that water.
  • Pour one more cup of fresh water, cover with the lid, pressure cook for 7 to 8 whistles.
  • After pressure drops, open the lid, add the chana paste and mix well.
  • Add required salt for the black chana gravy and let the curry come to boiling.
  • Finally, add a quarter tsp of garam masala and a tablespoon of fresh cream. Fresh cream is optional and you can use homemade cream(learn in tips section on how to make fresh cream at home).
  • Mix well, cook for two minutes and switch off.
  • Serve with chapati, Poori, dosa, appam and ghee rice.

Notes

Tips: 1) For fresh cream, collect the top layer(malai) from the thick boiled milk and store in a container & keep in milk tray inside the refrigerator. Whenever the gravy asks for fresh cream just scoop out a tbsp, beat well with a fork, and mix in the gravy. This is as good/ tasty as store-bought fresh cream. 2) As chickpeas are loaded with lots of fiber, boiling in a pan takes more time. Hence cooking in a pressure cooker is the best method.

Nutrition

Calories: 280kcal
Keyword Black chana gravy, Black chana masala, Black chickpeas curry in cooker, Chapati sidedish, Kala chana recipe, Kondakadalai masala
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