kala chana recipe | black chana masala recipe | punjabi kala chana gravy recipe

kala chana gravy recipe with step by step photos – this simple and delicious punjabi style black chana masala gravy is very easy to make and yet flavorful. basic ingredients like onions, tomatoes and garlic along with the regular indian spices go into it. this delicious black chickpeas curry is made quite often at home.

kala chana recipe, kala chana curry recipe

i have learnt this kala chana masala recipe from my mother in law. her recipes are always easy and made with basic ingredients.

this kala chana gravy has a thin soup like consistency and is not thick or creamy. it can be relished as a soup or even had with steamed rice or chapatis. they actually go very well with plain steamed rice and this combo is filling too.

while making chana recipes, always soak the chickpeas overnight to soften them. when we make black chickpeas we don’t throw the water and use it for cooking. whereas for white chickpeas, we discard the water which is used for soaking them.

i suggest to cook black chickpeas in a pressure cooker rather than cooking in a pot. in a pressure cooker, the chickpeas cook much much faster than in a pot, which takes hours.

if you like black chickpeas, then you can also have a look at a dry curry version which we call sookha or dry kala chana and is made during the navratri vrat pooja in north india. you can also check this spicy kadala kari recipe from the kerala cuisine and this ghugni recipe from the bihari cuisine.

black chickpeas are a rich source of protein and is excellent for growing up kids and people who are into sports or need lots of energy. black chickpeas should be cooked really well. they might be difficult to digest for some folks. hence adding cumin and asafoetida help in the digestion.

how to make kala chana recipe

1. rinse 1 cup black chickpeas (kala chana) a couple of times in water. then add 2.5 cups water and soak the kala chana overnight or for 8 to 9 hours.

making kala chana recipe, making black chana masala recipe

2. in a pressure cooker, add 2 tablespoons ghee or oil.

making kala chana recipe, making black chana masala recipe

3. add 1 teaspoon cumin seeds (jeera). let them crackle.

making kala chana recipe, making black chana masala recipe

4. once the cumin seeds crackle, then add 1 medium sized onion (finely chopped).

making kala chana recipe, making black chana masala recipe

5. saute the onions till they become light golden.

making kala chana gravy recipe

6. add 4 to 5 garlic cloves (finely chopped) and 1 to 2 green chilies (finely chopped).

making kala chana curry recipe

7. saute for 10 to 12 seconds .

preparing kala chana gravy recipe

8. add 2 medium tomatoes or 1 large tomato (finely chopped).

making kala chana recipe

9. saute them till the oil starts leaving from the sides of the onion-tomato masala. the tomatoes will also soften.

making kala chana recipe

10. then add ¼ teaspoon turmeric powder, 1 pinch of asafoetida and ½ teaspoon kashmiri red chili powder.

making kala chana recipe

11. saute for 2 to 3 seconds.

making kala chana -recipe

making kala chana gravy

12. then add the kala chana along with all of the soaked water. additionally, add ½ to 1 cup water or add as required.

kala chana recipe, black chana masala recipe, kala chana gravy recipe

13. season with salt as required and stir well.

kala chana recipe, black chana masala recipe, kala chana gravy recipe

14. pressure cook kala chana on a medium to high flame for 8 to 9 whistles or more till the kala chana are cooked well and softened. the chana should soften and be cooked well. if there is too much of liquid in the gravy, then cook the chana without the lid, till some water evaporates. you can also mash a few chana pieces for the gravy to thicken.

kala chana recipe, black chana masala recipe, kala chana gravy recipe

15. when you get the desired consistency in the black chana gravy, then lastly sprinkle ½ teaspoon garam masala. mix well.

kala chana recipe, black chana masala recipe, kala chana gravy recipe

16. add 1 tablespoon coriander leaves (optional) to punjabi kala chana curry.

kala chana recipe, black chana masala recipe, kala chana gravy recipe

17. serve the black chana masala gravy hot with steamed rice, rotis or chappati.kala chana recipe, black chana masala recipe, kala chana gravy recipe

more punjabi recipes

kala chana recipe

4.9 from 28 votes
kala chana curry recipe is a mildly spiced and thin black chickpeas curry made in punjabi style.
kala chana recipe, black chana masala recipe, punjabi kala chana gravy recipe
Author:Dassana Amit
Prep Time:9 hrs
Cook Time:30 mins
Total Time:9 hrs 30 mins
Course:main course
Cuisine:north indian,punjabi
Servings (change the number to scale):4
(1 CUP = 250 ML)

INGREDIENTS

for soaking kala chana (black chickpeas)

  • 1 cup of kala chana (dried black chickpeas) - rinsed & soaked overnight or for 8 to 9 hours
  • 2.5 cups water for soaking black chickpeas

other ingredients for kala chana recipe

  • 2 tablespoons ghee or oil
  • 1 teaspoon cumin (jeera)
  • 1 medium size onion, finely chopped
  • 2 medium tomatoes or 1 large tomato, finely chopped
  • 4 to 5 garlic cloves, finely chopped (lahsun)
  • 1 to 2 green chilli, finely chopped (hari mirch)
  • ½ teaspoon kashmiri red chilli powder or degi mirch
  • ¼ teaspoon turmeric (haldi)
  • 1 pinch of asafoetida (hing)
  • ½ to 1 cup water or as required for the gravy
  • salt as required
  • ½ teaspoon punjabi garam masala or regular garam masala powder
  • 1 tablespoon coriander leaves for garnishing (optional)

INSTRUCTIONS

soaking kala chana

  • rinse black chickpeas a couple of times in water. 
  • then add 2.5 cups water and soak the black chickpeas or kala chana overnight or for 8 to 9 hours.

making kala chana recipe

  • in a pressure cooker, add 2 tablespoon ghee or oil.
  • add cumin. let them crackle and then add finely chopped onions.
  • sauté onions till they become light golden.
  • add garlic, green chilli and saute for 10 to 12 seconds .
  • add finely chopped tomatoes and saute them till the oil starts leaving from the sides of the onion-tomato masala.
  • add turmeric powder, asafoetida, kashmiri red chili powder and saute for 2 to 3 seconds.
  • then add the kala chana along with all of the soaked water. additionally also add ½ to 1 cup water as per the consistency you want. season with salt and stir well.
  • pressure cook chana on a medium to high flame for 8 to 9 whistles or more till the kala chana are cooked well and softened.
  • lastly sprinkle the garam masala and stir. garnish punjabi kala chana gravy with coriander leaves.
  • serve the black chana masala gravy  with steamed rice, rotis or chappati.
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dassana amit

Founder, Chef, Recipe Developer, Food Photographer >> MORE ABOUT US

namaste and welcome to vegrecipesofindia.com which i started in feb 2009 and is a pure vegetarian blog. i have been passionate about cooking from childhood and began to cook from the age of 10. later having enrolled in a home science degree greatly enhanced my cooking & baking skills and took it to a different level which i now share as foolproof recipes. i was formally trained both in mainstream indian as well as international cuisines.

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76 comments/reviews

  1. Mam every home having less or much day today tension for cooking,why not a dabba wala home food chain system with value for money in every town.If there is any please suggest me i will work out from my town.Thanks for your efforts5 stars

    • welcome. lately i have heard of some tiffin system but i do not know how it works. in mumbai, there is a well-planned dabba walla system in place and some research and studies have been conducted over them. it is managed very well. you can see some documentaries on the dabbawallahs in mumbai. it is inspiring and you will get some ideas.

  2. Hi madam,
    You are genius. I follow all your recipies and everything turns out so tasty. Best part is pics. Thanks a bunch.