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Kala Chana Masala Recipe - Black Chickpea Curry (Vegan)

Kala chana masala is a delicious protein-rich vegan curry recipe. This is a simple & quick recipe best served with roti and rice.
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Prep Time 20 minutes
Cook Time 15 minutes
Soaking Time 8 hours
Total Time 8 hours 35 minutes
Servings: 2 people
Course: Easy Dinner Recipes, Easy Lunch Recipes, Easy Tiffin Recipes, Main Course
Cuisine: Indian
Ingredients Method Video Notes

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

Method
 

How To Soak & Boil Kala Chana
  1. Soak kala chana / black chickpea in water overnight or at least for 4-5 hours.
  2. Once soaked overnight, drain the water and wash the chana / chickpeas under running tap water.
  3. Add 3 cups of water to the soaked chickpeas and pressure cook till 7-8 whistle.They should be perfectly cooked and tender.
  4. 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
  1. In a kadai / saucepan heat oil. Add mustard seeds and let them crackle. Add hing (asafoetida).
  2. Add finely chopped onions. Saute the onions till they are golden brown.
  3. Once onions are cooked, add coriander powder, garam masala powder, turmeric powder,red chilli powder and mix well.
  4. Add the cooked kala chana/chickpeas along with salt, and sugar.
  5. Mix all the ingredients.
  6. Add water in which the chickpeas were boiled (adjust the water as per the consistency you require).
  7. Cover the pan with a lid and let the chana/chickpeas simmer for 3-4 minutes. Lastly, add finely chopped coriander leaves.
  8. Kala Chana Masala is ready.
  9. Garnish with coriander leaves and squeeze lemon over it. Serve hot with flatbread or rice.
  10. This curry also goes well with a loaf of bread.

Video

Notes

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.
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.