Kala Chana Masala | Chana Chat Recipe

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 1 cup kala chana for 6 hours.

Add the soaked chana to a pressure cooker with 1 tablespoon salt and 2 cups water.

Close the lid and cook for 3-4 whistles or alternatively cook on medium flame for 20 minutes until soft.

After cooking, drain the chana and set aside.

In a pan, heat 1/4 cup cooking oil.

Add 8-10 cloves of garlic and a 1-inch piece of ginger, and fry them lightly.

Add 2 medium-sized chopped onions and 5-6 green chilies, and sauté until the onions are soft.

Add 2 medium-sized tomatoes chopped into large pieces and cook for half a minute on medium flame.

Let the mixture cool down and then transfer it to a grinding jar to make a paste.

In the same pan with hot oil, add the ground paste.

Add 1/2 teaspoon cumin powder, 1/2 teaspoon turmeric powder, and 1 teaspoon Kashmiri red chili powder, along with 1/2 teaspoon salt.

Stir and sauté until the oil separates from the spices.

Add the boiled kala chana to the pan and mix well with the spices.

Pour in the remaining water from the boiled chana and bring it to a boil on high flame.

Cover and cook on medium flame.

After removing the lid, check that the oil has separated and the masala has thickened.

Add chopped cilantro and mix well before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary