Kala Chana Masala (Vegetarian Chickpea Curry) is a delightful and satisfying dish that is worth the little extra time and effort it takes to prepare. While it may require soaking the black chickpeas overnight, the result is well worth it. With the convenience of an instant pot, you can simply toss in all the ingredients and let them cook until the chickpeas are tender. Kala chana masala is a delightful culinary adventure that is sure to please your taste buds.
Ingredients for kala chana masala
Kala chana or black chickpea
Black chickpeas are brownish in color and a good source of vegetarian protein and fiber. Kala chana is considered a healthy food among people of Southeast Asia. Soaking the chickpeas is important as it will not only reduce the cooking time but also the fiber content will be easier to digest.
Ginger garlic paste
I used 1 tbsp of each ginger and garlic paste which gives the freshness and taste to this curry.
Onions and Tomatoes
During cooking, I added a medium-sized onion and tomato. They enhance the flavors while cooking with the chickpeas. This combination creates a soft texture and a rich masala base for the curry. The onion and tomatoes contribute to the masala’s thick consistency.
Spices
Most spices, such as salt, red chili, cumin-coriander powder, and turmeric, enhance the flavor when added in the first cooking step. For tempering, I like to use only cumin seeds and Kashmiri red chili. The Kashmiri red chili adds a vibrant color to the dish.
How to serve kala chana masala
Kala chana masala tastes good with white rice, yellow rice, roti, naan, or parathas. You can also eat it as it is with a side salad. My personal favorite is to enjoy white boiled rice.
Pressure cooking the chickpea
You can use a pressure cooker or an instant pot for cooking chickpeas. Soaking the chickpea will reduce the cooking time but adjust the water level according to your pressure cooker.
Kala Chana Masala
Equipment
Ingredients
- 1 cup black chickpea soaked overnight
- 1 medium onion
- 1 medium tomato
- 1 tsp salt
- 1 tsp red chili powder or cayenne pepper
- 1/3 tsp turmeric powder
- 1 tbsp garlic paste
- 1 tbsp ginger paste
- 1.5 cups water
For Tempering
- 1/3 cup oil
- 2 tbsp butter optional
- 1 tsp paprika or Kashmiri red chili
- 1 tsp cumin seeds
Garnish
- cilantro
- 2-3 green chilies
Instructions
- Soak black chickpeas in water overnight.
- Next morning put all of the ingredients except for the ingredients for tempering in an instant pot. Add 1.5 cups of water and cook on the multigrain setting for at least 35 minutes.
- Release the pressure and put it on sauté mode to dry any excess water.
- Now heat oil in a separate pan, add cumin seeds, Kashmiri chili, or paprika, and cook for 1 minute on low heat. Add a splash of water to prevent burning if needed.
- Add chickpeas and mix well.
- Cook your chickpeas for a few minutes until everything is well combined.
- Sprinkle fresh cilantro and green chilies, and enjoy.