Instant Kala Chana in Cooker | High Protein Chana Masala | Veg Lunch Dinner Recipe by Kunal Kapur

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 black chickpeas overnight.

Add soaked black chickpeas with their water into the cooker.

Add more water, bay leaf, black cardamom, cloves, salt, and 1 tsp of ghee.

Cook for 6-7 whistles in the cooker.

Prepare tomato puree using 4 large fresh tomatoes in a mixer.

Heat ghee in a pan and add asafoetida, followed by chopped onion and green chilies, frying on high flame until the onion is evenly brown.

Add ginger-garlic paste and a little water if it sticks to prevent burning.

Mix in turmeric powder, Kashmiri red chili powder, coriander powder, roasted and crushed cumin seeds, chole masala, black pepper powder, black salt, and dry mango powder.

Cook the masala on medium flame until the oil oozes out and the raw flavor disappears.

Add the prepared tomato puree to the masala and cook until thick and dry, allowing the oil to ooze out.

Remove the bay leaf and black cardamom from the cooked chickpeas.

Add the cooked chickpeas with their water to the masala and cook for 10-12 minutes.

Stir in fenugreek powder and fresh chopped green coriander before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary