Kala Chana Masala is a popular Indian curry made using black chickpeas that are called Desi Kala Chana.
This Kala chana is an Indian variety of Chickpeas. They are dark brown in colour and are smaller compared to normal chickpeas.
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About Kala Chana Masala
This dish is a delicious, protein-packed curry that is low in the glycemic index making it diabetic friendly dish.
Served with roti, phulka or rice, this curry is a sure shot for delicious comfort food. This is a vegan, beginner-friendly, diabetic-friendly and nutritious Indian curry recipe.
Kala chana masala also called harbaryachi usal in Marathi is a quick and easy-to-make dish if you have boiled chana / harbara ready at hand.
This desi chana is such a popular legume that is made almost in every household as well as in restaurants across India. There are a variety of ways in which this kala chana masala recipe is prepared depending on region to region.
This healthy legume is rich in protein, high in fibre, and a good source of antioxidants along with vitamins & minerals.
At home, we try to include legumes in our diet most often. The popular recipes include green moon dal curry, dalimbi kadve (vaal usal), matki usal / matki sabji (sprouts curry), masoor dal curry (whole brown lentil curry), black-eyed beans curry and also we make kala chana salad using this chana which is best served as a side dish or an as a one pot meal.
In India, this recipe varies from state to state. In the northern parts, this kala chana masala is made in onion tomato-based gravy and in the south, you will find it made in coconut-based gravy.
Whatever may be the variation, it is one of the most loved legumes all across India.
We often make kala chana masala at home for weeknight dinners. This one tops our list of favourite meatless Monday vegetarian recipes.
This curry is healthy, nutritious and delicious at the same time. We serve this with chapati, phulka and with cooked steamed rice.
The dry version of this chana masala makes a perfect tiffin option along with roti.
Including legumes in everyday meals is a great way to get your daily intake of necessary nutrients.
To make any pluses or legumes the main step is to soak them in water overnight or at least for 4-5 hours before cooking them. This helps in getting rid of bloating when consumed and helps legumes cook faster.
Traditional kala chana masala recipe is made using an onion-tomato base along with a dash of ginger garlic paste which enhances the flavour of this dish.
The recipe that I am sharing today is a personalized version. It’s quite rustic unlike the traditional version of chana masala which includes tomatoes and cumin.
Recipe Video
ingredients
Black Chickpeas (Harbara / Kala chana) – I soaked the chickpeas in water overnight for approximately 8-9 hours. It helps in cooking these legumes faster and avoids unnecessary bloating too
Onion – Indian curries are incomplete without an onion tomato base. They impart a nice flavour to the dish and give a nice texture to the dish. However, I have skipped tomatoes here as per my personal choice.
Spices – Spices such as garam masala, and coriander powder are added to this curry.
Seasonings – I have added a teaspoon of sugar here to balance the taste of curry and salt to taste.
Water – To cook & adjust the consistency of the curry.
Oil – For tempering.
Serving Suggestions
This protein-packed kala chana curry can be served with roti, phulka and steamed rice.
Storage Options
This kala chana curry stays good for about a week in the refrigerator. Reheat before serving.
Variations
You can add tomatoes along with onions which gives this curry a nice tang.
You can also add potatoes to this recipe. Cook the potatoes along with onion and tomatoes and then add the cooked chana along with spices.
You can make a dry version of this curry which is apt to take for office lunch boxes or kid’s tiffin boxes.
Related Recipes
More Sprouts Recipes
Green Moong Dal Curry, Kala Vatana Usal (Black Peas Curry), Lobia Masala (Black Eyed Beans Curry), Akha Masoor Dal Curry (Brown Lentil Curry), Matar Ke Chole (White Peas Curry), Aloo Matar Curry, Chole Masala (Chickpea Curry)
How to make kala chana masala (chickpea curry)
NOTE:
Tip: You can soak and boil chickpeas beforehand and store them in an airtight container and refrigerate them. They stay good for a week. Use them within a week when needed.
Instead of black chickpeas, you may also use the normal garbanzo peas for this recipe.
I have not used tomatoes in this recipe, if you like, you can add finely chopped tomatoes along with onion and cook the masala till the tomatoes are tender.
I personally like to have a semi-dry version of this chana masala when serving with flatbread. If you want to make a semi-dry version just add 1/2 glass of water and you are good to go.
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Recipe Card
Kala Chana Masala Recipe – Black Chickpea Curry (Vegan)
Ingredients
- 1 cup Kala Chana – Black Chickpeas
- 1 Onion, finely chopped
- 1 teaspoon Mustard Seeds
- 1/2 teaspoon Turmeric Powder
- 1/4th teaspoon Hing (Asafoetida)
- 1 teaspoon Red Chilli Powder
- 1 teaspoon Coriander Powder
- 1 teaspoon Garam Masala Powder
- 1/2 teaspoon Sugar
- Salt to taste
- 2 tablespoons Oil
- Water to cook
- Coriander Leaves to garnish
- Lemon juice while serving
Instructions
How To Soak & Boil Kala Chana
- Soak kala chana / black chickpea in water overnight or at least for 4-5 hours.
- Once soaked overnight, drain the water and wash the chana / chickpeas under running tap water.
- Add 3 cups of water to the soaked chickpeas and pressure cook till 7-8 whistle.They should be perfectly cooked and tender.
- Keep aside the water in which chana / chickpeas were cooked. We will need it to make the gravy.
How to make kala chana curry – black chickpea curry
- In a kadai / saucepan heat oil. Add mustard seeds and let them crackle. Add hing (asafoetida).
- Add finely chopped onions. Saute the onions till they are golden brown.
- Once onions are cooked, add coriander powder, garam masala powder, turmeric powder,red chilli powder and mix well.
- Add the cooked kala chana/chickpeas along with salt, and sugar.
- Mix all the ingredients.
- Add water in which the chickpeas were boiled (adjust the water as per the consistency you require).
- Cover the pan with a lid and let the chana/chickpeas simmer for 3-4 minutes. Lastly, add finely chopped coriander leaves.
- Kala Chana Masala is ready.
- Garnish with coriander leaves and squeeze lemon over it. Serve hot with flatbread or rice.
- This curry also goes well with a loaf of bread.
