Kala Chana Masala (kala chana salan)
Kala Chana Masala (kala chana salan)is a delightful and satisfying vegetarian dish that is worth the little extra time, but it is one of the easiest recipes. It requires soaking the black chickpeas overnight, then adding everything to a pressure cooker or Instant Pot and letting them cook until the chickpeas are tender. The only step you will be left with is to bonify and enjoy.
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 a healthy food. Soaking the chickpeas is important, as it will not only reduce the cooking time but also make the fiber content easier to digest.
Ginger garlic paste
I used 1 tbsp of each ginger and garlic paste, which gives 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
The spices used in this recipe are simple; I used salt, red chili powder, and turmeric. You can also use cumin and coriander powder.
Pressure cooking kala chana
You can use a pressure cooker or an Instant Pot for cooking chickpeas. Soaking the chickpeas will reduce the cooking time, but adjust the water level according to your pressure cooker.
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 is with a side salad. My personal favorite is to enjoy white boiled rice. If you like this recipe, then try kala chana chaat, degi chana pulao, Instant Pot pulao, and Easy butter chicken.
Kala Chana Masala
Ingredients
- 1 cup (200 g) black chickpea , soaked overnight
- 1 medium (110 g) onion
- 1 medium (123 g) tomato
- 1 tsp salt, or to taste
- 1.5 tsp (1 ½ tsp) red chili powder , cayenne pepper
- ⅓ tsp (? tsp) turmeric powder
- 1 tbsp (1 tbsp) garlic paste
- 1 tbsp ginger paste
- 1 cup (236 ml) water , more if making shorba
- ⅓ cup (78 ml) oil
Garnish
- cilantro, for garnish
- 2 green chilies
Equipment
- 1 Instant pot or pressure cooker
Instructions
- In a bowl, add black chickpeas and enough water to cover the chickpeas, and let them soak overnight or for 4 hours
Instant Pot
- Once ready to cook, discard the soaking water.
- Put all of the ingredients in an Instant Pot, except for the oil, green chilies, and cilantro, along with 1 cup of water, and cook on the multigrain setting for 40 minutes. If you don't have a multigrain setting, then pressure cook on high for 40 minutes.
- Release the pressure and put it on sauté mode to dry any excess water.
Traditional Pressure Cooker
- If you are using a traditional pressure cooker, then adjust the water quantity accordingly. Cook for 40 minutes or until the chickpeas are soft. Follow the pressure cooker manual for timings.
- Release the pressure and dry any excess water on high heat.
Bonify the kala chana
- Now add oil and cook until the water dries out and the oil separates.
Shorba/ Masala
- If you want to make masala chana, then at this point, add garnish and enjoy.
- If you want to make shorba, then add 2 cups of water and let it cook for 5 minutes on sauté mode, then add garnish and enjoy.
Absolutely delightful recipe! The masala is full of so much flavor. The recipe was simple to follow!! Thank you for making it easy. My go to chana recipe!
This recipe is everything! its super easy to follow, has very few ingredients and is PACKED with so much delicious flavor (and of course nutrients; can’t go wrong with black chickpeas!)!! This recipe is a must for everyone to try. Here I am cooking this up for the unknown number of times!!! SOOO GOOOOD!!!!
Thank you so much for your feedback!