Black Chana Masala Recipe / Kalay Chany Salan / Sheena's Kitchen

black chickpeas

🥗Healthier: green chickpeas

💰Cheaper: canned chickpeas

Canned chickpeas save time and are more accessible.

fresh cilantro

🥗Healthier: parsley

💰Cheaper: dried cilantro

Dried cilantro is cost-effective but less vibrant.

Soak black chickpeas overnight in water.

Drain and rinse the soaked chickpeas.

Heat oil in a pan over medium heat until shimmering.

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

Stir in minced garlic, ginger, and green chili; cook for 1-2 minutes until fragrant.

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

Mix in coriander powder, cumin powder, turmeric powder, and salt; cook for 2 minutes.

Add the soaked black chickpeas and stir well to coat with spices.

Pour in enough water to cover the chickpeas and bring to a boil.

Reduce heat and simmer for 30-40 minutes until chickpeas are tender.

Stir in garam masala and simmer for another 5 minutes.

Garnish with fresh cilantro and a squeeze of lemon juice before serving.

Cooking Techniques

Spice Level: