Kala Chana Recipe | Black Chickpea Curry | Kala Channa Masala Curry

Kala Chana Recipe | Black Chickpea Curry | Kala Channa Masala Curry with detailed photo and video recipe. An easy and simple flavoured gravy-based curry recipe prepared with black chickpeas and assorted dry spices. It is one of the popular north Indian curry recipes shared with a wide range of Indian flatbreads and particularly shared with poori & bhatura. There are myriad ways of preparing this curry, but this post describes the popular Punjabi Dhaba style channa masala gravy recipe.

Kala Chana Recipe | Black Chickpea Curry | Kala Channa Masala Curry with step-by-step photo and video recipe. Indian curry recipes are versatile and with the same onion and tomato-based gravy, there could be myriad flavoured curries. The most famous vegetarian curries are typically crowded with paneer cubes due to their rich creaminess and sweet taste. However, the same gravy curry base can also be used with other types of hero ingredients and Black chickpeas are one such popular street-style curry recipe.

We all like white or kabuli chana masala gravy which is typically served with poori or bhatura. But trust me this black chickpeas gravy or desi channa is even better compared to it. It is not only tasty, but the gravy is multipurpose. In the north, it is typically prepared and served as a side dish to a wide range of bread like naan, poori and kulcha. However, in south India, the same curry base is shared with different types of breakfast recipes. My personal favourite combo is the puttu and chickpeas curry combo. Every time when I visit India, I do not forget to enjoy this from the local street vendors. Having said that, I personally prepare it for my day-to-day dinner and serve it with chapati and phulka. You may even serve these as additional sides to rice with rasam or sambar. Or perhaps serve these as curry bases with your favourite chaat recipe. Either way does try this and let me know what was your favourite choice.

Furthermore, some more additional tips, suggestions and variants to the Kala Chana Recipe. Firstly, this recipe is prepared only with black chickpeas and it is dedicated to just to it. Having said that, you may add other vegetables to it to make it even tastier. The best choice would be adding potatoes or even gobi which makes it a complete curry. Secondly, to improve the consistency of the gravy, I mashed a little amount of the boiled chickpeas into the gravy. This is not mandatory and I like my curry slightly thick compared to watery. Lastly, the chickpeas have to be thoroughly soaked so that it gets cooked properly. Overnight or a minimum of 6 hours soaking is a must for these chickpeas. If you have less time to soak, you may add a pinch of baking soda while it is pressure cooked for better results.

Finally, I would like to highlight my other related Curry Recipes Collection with this post on Kala Chana Recipe. It mainly includes my other types of recipes like Matar Paneer Recipe, Veg Egg Curry Recipe, Paneer Do Pyaza Recipe – Dhaba Style, Stuffed Mirch Sabji Recipe – Paneer Stuffing, paneer makhani, south indian curry, bhindi masala, onion kulambu, vrat wale aloo, curry without onion and garlic. Further to these, I would also like to add some more related recipe categories like,

• Street Food Recipes
• Roti Naan Recipes
• Sandwich Recipes

Kala Chana Recipe video recipe:

Recipe Card for Black Chickpea Curry:

How to make Kala Chana Recipe with step by step photo:

1. firstly, in a large bowl take 1 cup kala chana and rinse well.
   
2. soak in enough water for atleast 6 hours.
   
3. drain off the water and transfer the chole to the cooker.
   
4. add ½ tsp salt and 3 cup water.
   
5. cover and pressure cook for 5 whistles or until the chole is cooked well. keep aside.
   
6. in a large kadai heat 3 tbsp oil. add 1 bay leaf, 1 inch cinnamon, 1 black cardamom, 1 star anise, 4 cloves, 2 pods cardamom and 1 tsp cumin.
   
7. saute on low flame until the spices turn aromatic.
   
8. now add 2 onion, 1 tbsp ginger garlic paste and saute until the onions turns golden brown.
   
9. keeping the flame on low, add ½ tsp turmeric, 1 tbsp chilli powder, 1 tsp coriander powder, ½ tsp cumin powder, ½ tsp garam masala, 1 tsp aamchur and pinch hing.
   
10. saute on low flame until the spices turn aromatic.
    
11. now add 2 cup tomato puree, ¾ tsp salt and saute well.
    
12. saute until the oil separates from the sides.
    
13. also, add ½ cup cooked chole and mash smooth.
    
14. cook for a minute or until everything is well combined.
    
15. now add pressure-cooked chole along with water and mix well.
    
16. mix well adjusting the consistency as required.
    
17. cover and simmer for 10 minutes or until the flavours are absorbed well.
    
18. further add 3 tbsp coriander, 2 chilli, 1 tsp ghee and 1 tbsp kasuri methi. mix well.
    
19. finally, enjoy kala chana curry with roti, puri or rice.
    

notes:

• firstly, make sure to soak the chole well and cook until it is soft. else the curry will not thicken.
• also, adding a pinch of baking soda while pressure cooking chole helps to cook chole faster.
• additionally, the curry thickens once cooled. so adjust the consistency before serving.
• finally, kala chana curry always tastes great when topped with ghee.