Kala chana masala | Black chana masala curry | How to make black chana masala curry

kala chana

🥗Healthier: sprouted chickpeas

💰Cheaper: canned chickpeas

Canned chickpeas are more accessible and save cooking time.

cooking oil

🥗Healthier: coconut oil

💰Cheaper: vegetable oil

Vegetable oil is often less expensive.

Soak kala chana overnight in water.

Drain and rinse the soaked chana.

Heat oil in a pan over medium heat until shimmering.

Add cumin seeds and let them sizzle for a few seconds.

Add finely chopped onions and sauté until golden brown, about 5-7 minutes.

Stir in minced ginger, garlic, and green chili; cook for 2-3 minutes until fragrant.

Add chopped tomatoes and cook until soft, about 5 minutes.

Mix in coriander powder, turmeric powder, and salt; cook for another minute.

Add the soaked kala chana and stir to coat with the spices.

Pour in water to cover the chana; bring to a boil.

Reduce heat, cover, and simmer for 30-40 minutes until the chana is tender.

Stir in garam masala and cook for an additional 5 minutes.

Adjust seasoning and add lemon juice to taste.

Garnish with chopped cilantro before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary