Black Chana Masala Recipe (Black Chickpeas sautéed in spicy onion tomato gravy)
Black Chickpea Curry is a delicious, high protein and healthy Indian curry. Due to its high protein and dietery fiber it is good option for vegetarians and diabetic people. It can be served in breakfast or lunch and goes well with Poori, rice or phulkas. Black Chickpeas are heavy to digest so Asafetida and Ginger is added in this dish. During Navratras, this recipe is often cooked without onion and garlic. Today the recipe which I am sharing is with onion and garlic. You can skip onion and garlic to make it taste slightly different. Black Chickpeas take time to cook, so I suggest to soak them overnight or for 8-9 hours and then cook in a pressure cooker instead of pot.
Prep Time: 15- 20 minutes
Cook Time: 30 minutes
- 1 cup black chana – Rinsed and soaked overnight
- Onions, finely chopped- 1
- Ginger Garlic Paste- 1 teaspoon
- Tomatoes Pureed- 2
- Green/ Red chilies- 1-2
- Cumin Seeds- 1/2 teaspoon
- Coriander Powder- 1 teaspoon
- Fenugreek Seeds- 1/2 teaspoon
- Turmeric Powder- 1 teaspoon
- Red Chili Powder- 1/2 teaspoon
- Cloves- 2
- Asafetida- ½ teaspoon
- Cinnamon Stick- 1 inch
- Black Pepper- 3-4
- Garam Masala- 1/2 teaspoon
- Salt to taste
- Amchur Powder- a Pinch
- Mustard Oil for cooking- 2 Tablespoon
How to make Black Chana Masala Recipe
Step 1: Wash and soak chickpeas in enough water overnight.
Step 2: Drain and put them in a pressure cooker. Add asafetida, salt, turmeric powder and 2 cups of water. Pressure cooker them for 3-4 whistles on low flame. Let the pressure go down by itself and check. Chana should be soft so that it can mash easily.
Step 3: Heat oil in a Kadai, add cumin seeds, cloves, cinnamon stick, fenugreek seeds, black pepper and dry red chili. When they crackle, add chopped onions, ginger garlic paste and sauté till they turn golden brown.
Step 4: Add tomato puree and cook for a minute. Add coriander powder, red chili powder and stir fry for 2-3 minutes.
Step 5: Add boiled chickpeas and garam masala. Mix well and cook for 3-4 minutes.
Step 6: Put some amchur powder and boiled chickpeas water. Simmer it for 5-6 minutes and let the gravy come to boil.
Step 7: Turn off the heat and transfer the chana curry into a serving bowl.
Step 8: Garnish it with fresh coriander leaves and serve hot with pooris or steamed rice.