Kala Chana Masala Recipe | Kala Chana Recipe | Black Chickpea Recipe | Classic Kitchen Recipes
Recipes in this Video
Kala Chana Masala hails from Indian cuisine, where black chickpeas are celebrated for their nutty flavor and high nutritional value. This dish is often enjoyed with rice or flatbreads, making it a staple in many households. It embodies the essence of Indian cooking—rich in spices and flavors—while being a hearty vegetarian option. Today, it is popular not only in India but also among health-conscious eaters globally, thanks to its protein-rich profile and versatility in vegetarian diets.
Ingredients
- ●kala chana
- ●onion
- ●tomato
- ●ginger
- ●garlic
- ●green chili
- ●cumin seeds
- ●coriander powder
- ●turmeric powder
- ●garam masala
- ●cooking oil
- ●salt
- ●cilantro
- ●lemon juice
- ●water
Instructions
- 1Soak kala chana overnight in water.
- 2Drain and rinse the soaked chana.
- 3Heat oil in a pan over medium heat until shimmering.
- 4Add cumin seeds and let them sizzle for a few seconds.
- 5Add finely chopped onions and sauté until golden brown, about 5-7 minutes.
- 6Stir in minced ginger, garlic, and green chili; cook for 2-3 minutes until fragrant.
- 7Add chopped tomatoes and cook until soft, about 5 minutes.
- 8Mix in coriander powder, turmeric powder, and salt; cook for another minute.
- 9Add the soaked kala chana and stir to coat with the spices.
- 10Pour in water to cover the chana; bring to a boil.
- 11Reduce heat, cover, and simmer for 30-40 minutes until the chana is tender.
- 12Stir in garam masala and cook for an additional 5 minutes.
- 13Adjust seasoning and add lemon juice to taste.
- 14Garnish with chopped cilantro before serving.
Ingredient Alternatives
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.
Techniques
Equipment
Also Known As
Kala Chana Chaat hails from the vibrant streets of India, where it is a popular snack enjoyed by many. This dish celebrates the earthy flavors of black chickpeas, combined with fresh vegetables and tangy spices, making it a nutritious and satisfying option. Today, it is enjoyed not only in India but also in various forms across the globe, often featured in vegetarian diets for its protein-rich content.
Ingredients
- ●black chickpeas
- ●onion
- ●tomato
- ●cucumber
- ●green chili
- ●coriander leaves
- ●lemon juice
- ●chaat masala
- ●cumin powder
- ●salt
- ●pepper
- ●pomegranate seeds
- ●sev
- ●olive oil
Instructions
- 1Soak black chickpeas overnight in water.
- 2Drain and rinse the soaked chickpeas.
- 3Boil the chickpeas in water until tender, about 30-40 minutes.
- 4Drain the chickpeas and let them cool.
- 5Chop onion, tomato, cucumber, and green chili into small pieces.
- 6In a large bowl, combine the cooled chickpeas with chopped vegetables.
- 7Add chopped coriander leaves to the mixture.
- 8Squeeze fresh lemon juice over the salad.
- 9Sprinkle chaat masala and cumin powder on top.
- 10Season with salt and pepper to taste.
- 11Gently toss the mixture to combine all ingredients.
- 12Garnish with pomegranate seeds and sev.
- 13Drizzle with olive oil for added flavor.
- 14Serve immediately as a refreshing snack or appetizer.
Black chana salad is a nutritious and refreshing dish often enjoyed in various cultures, particularly in South Asian cuisine, as a healthy snack or side dish.
Ingredients
- ●1 cup black chana (black chickpeas), soaked overnight
- ●2 cups water
- ●1 medium onion, finely chopped
- ●1 medium tomato, diced
- ●1 cucumber, diced
- ●1/4 cup fresh coriander leaves, chopped
- ●1/4 cup lemon juice
- ●1 tsp cumin powder
- ●1/2 tsp chaat masala
- ●Salt to taste
- ●1 green chili, finely chopped (optional)
Instructions
- 1Drain the soaked black chana and rinse under cold water.
- 2In a pot, add the black chana and water. Bring to a boil, then reduce heat and simmer for about 30-40 minutes until tender. Drain and let cool.
- 3In a large mixing bowl, combine the cooled black chana, chopped onion, diced tomato, diced cucumber, and chopped coriander leaves.
- 4In a small bowl, mix together the lemon juice, cumin powder, chaat masala, and salt. Adjust seasoning to taste.
- 5Pour the dressing over the salad and toss gently to combine all ingredients.
- 6If using, add the finely chopped green chili for extra heat and mix well.
- 7Let the salad sit for about 10 minutes to allow the flavors to meld.
- 8Serve chilled or at room temperature as a refreshing salad.
Equipment
Kala Chana Curry hails from the Indian subcontinent, where black chickpeas are a staple in many regional cuisines. This dish is celebrated for its hearty nature and nutritional benefits, often enjoyed with rice or flatbreads. In modern times, it's embraced globally for its rich flavors and plant-based protein, making it a favorite among vegans and health enthusiasts alike.
Ingredients
- ●kala chana
- ●onion
- ●tomato
- ●ginger
- ●garlic
- ●green chili
- ●cumin seeds
- ●coriander powder
- ●turmeric powder
- ●garam masala
- ●coconut milk
- ●fresh cilantro
- ●oil
- ●salt
Instructions
- 1Soak kala chana overnight in water.
- 2Drain and rinse soaked chana.
- 3Heat oil in a pot over medium heat until shimmering.
- 4Add cumin seeds and fry until fragrant, about 30 seconds.
- 5Stir in chopped onions and sauté until golden, 5-7 minutes.
- 6Add minced ginger, garlic, and green chili; cook for 2 minutes.
- 7Incorporate chopped tomatoes and cook until soft, about 5 minutes.
- 8Mix in coriander powder, turmeric powder, and salt; stir well.
- 9Add soaked kala chana and enough water to cover.
- 10Bring to a boil, then reduce heat and simmer until chana is tender, 30-40 minutes.
- 11Stir in garam masala and coconut milk; simmer for 5 minutes.
- 12Garnish with fresh cilantro before serving.
Ingredient Alternatives
kala chana
Healthier: quinoa
Cheaper: canned chickpeas
Quinoa is a protein-rich alternative, while canned chickpeas save time.
coconut milk
Healthier: almond milk
Cheaper: water + cornstarch
Almond milk is lower in calories, while the alternative maintains creaminess.
Techniques
Equipment
Also Known As
Chana Masala is a popular North Indian dish made with chickpeas, often enjoyed with rice or bread. Brown chana is less common than white chickpeas but offers a nuttier flavor.
Ingredients
- ●1 cup brown chickpeas (chana), soaked overnight
- ●2 tablespoons oil
- ●1 teaspoon cumin seeds
- ●1 onion, finely chopped
- ●2 tomatoes, chopped
- ●1 tablespoon ginger-garlic paste
- ●2 green chilies, slit
- ●1 teaspoon turmeric powder
- ●1 teaspoon red chili powder
- ●1 teaspoon garam masala
- ●1 teaspoon coriander powder
- ●Salt to taste
- ●Fresh cilantro for garnish
Instructions
- 1Drain and rinse the soaked brown chickpeas.
- 2In a pressure cooker, heat oil over medium heat. Add cumin seeds and let them splutter.
- 3Add the chopped onions and sauté until golden brown.
- 4Stir in the ginger-garlic paste and green chilies, cooking for another minute until fragrant.
- 5Add the chopped tomatoes and cook until they soften and the oil separates.
- 6Mix in the turmeric powder, red chili powder, coriander powder, and salt. Cook for a couple of minutes.
- 7Add the soaked chickpeas and 2 cups of water. Stir well to combine.
- 8Close the pressure cooker lid and cook for about 15-20 minutes until the chickpeas are tender.
- 9Once done, release the pressure and open the lid. Stir in the garam masala and adjust seasoning if needed.
- 10Garnish with fresh cilantro before serving.
Equipment
Chana Masala, originating from the Indian subcontinent, is a beloved dish made primarily with chickpeas and a blend of spices. Traditionally served with rice or bread, it reflects the rich culinary heritage of India, where legumes are a staple. This dish is not only popular in India but has also gained global recognition, often found in Indian restaurants worldwide, celebrated for its hearty flavor and nutritional benefits.
Ingredients
- ●chickpeas
- ●onion
- ●tomato
- ●ginger
- ●garlic
- ●green chili
- ●cumin seeds
- ●coriander powder
- ●turmeric powder
- ●garam masala
- ●cilantro
- ●lemon juice
- ●oil
- ●salt
Instructions
- 1Soak chickpeas overnight in water.
- 2Drain and rinse chickpeas before cooking.
- 3Heat oil in a large pan over medium heat until shimmering.
- 4Add cumin seeds and sauté until fragrant, about 30 seconds.
- 5Stir in chopped onions and cook until golden brown, 5-7 minutes.
- 6Add minced garlic, ginger, and green chili; sauté for 2-3 minutes.
- 7Incorporate chopped tomatoes and cook until soft, about 5 minutes.
- 8Mix in coriander powder, turmeric powder, and salt; cook for 2 minutes.
- 9Add soaked chickpeas and stir to coat with spices.
- 10Pour in enough water to cover the chickpeas and bring to a boil.
- 11Reduce heat and simmer for 20-30 minutes until chickpeas are tender.
- 12Stir in garam masala and lemon juice; cook for an additional 5 minutes.
- 13Garnish with chopped cilantro before serving.
Ingredient Alternatives
chickpeas
Healthier: lentils
Cheaper: canned beans
Lentils are lower in calories and quicker to cook.
garam masala
Healthier: curry powder
Cheaper: mixed spices
Curry powder offers a similar flavor profile at a lower cost.
fresh ginger
Healthier: ginger powder
Cheaper: ground ginger
Ground ginger is more accessible and has a longer shelf life.
fresh cilantro
Healthier: parsley
Cheaper: dried herbs
Parsley can be a milder substitute for those who dislike cilantro.
Techniques
Equipment
Also Known As
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