Black Chana Masala (Kala Chana Masala)

Today I bring you a different recipe for Chana Masala. Why is it different? Because it is prepared with black chickpeas. In India, it is known as Kala Chana or Bengal Gram. They are very similar to regular chickpeas, but they are smaller with a thick, dark brown skin. Inside it is yellow and is known as Chana Dal. Chickpea flour, known as Besan, is also obtained from this chickpea.

In Punjab, black chickpea curry is very common in every household. In Bangladesh, they are consumed a lot during the Ramadan.

Black Chana Masala (Kala Chana Masala)

Kala Chana is an excellent healthy legume. It is a great source of protein; iron and it is high in fibre. It contains more lipids than other pulses, especially rich in oleic and linoleic acid, which helps to reduce cholesterol. It is a great choice for a vegetarian or vegan diet and for those who do a lot of sports.

 Ingredients:

  • 300g black chickpeas (Kala Chana)
  • 2 medium-sized potatoes cut into small cubes
  • 2 small tomatoes cut into cubes
  • 1 large onion finely chopped
  • 1 tablespoon ginger-garlic paste
  • Fresh coriander leaves and green chillies for garnish
  • 3-4 tablespoons oil
  • Salt to taste

   Spices:

  • 1 bay leaf
  • 1/2 cinnamon stick
  • 3-4 green cardamom
  • 2-3 dried red chillies
  • 1 teaspoon turmeric powder
  • 1½ teaspoon ground cumin
  • 1½ teaspoon ground coriander
  • 1 teaspoon red chilli powder

 

Instructions:

-Soak the black chickpeas overnight. Then wash them very well and cook with abundant water and salt.

-Cook them for 45 minutes or until they are soft. Remove from the heat and strain.

-Put a pan with oil on medium-high heat. When the oil is hot, add the whole spices: bay leaf, cardamom, cinnamon and dried red chillies.

-Wait a few seconds and add the onion. Fry until golden brown, add ginger-garlic paste. Sauté for a few seconds and add the ground spices: turmeric, cumin, coriander and red chilli powder. Add a little water so that the spices do not burn.

-Sauté everything until the oil separates from the spices. Add tomatoes, potatoes, and salt. Fry for a few seconds and add the cooked chickpeas.

-Mix everything and continue frying for a few minutes. Add a glass of water, mix, and adjust the salt. Cover the pan and let it cook on medium-low heat for 10-15 minutes or until everything is well cooked and integrated.

-Sprinkle with freshly chopped coriander leaves and green chillies.

-Serve with Chapati or any type of bread you like.

Black Chana Masala (Kala Chana Masala)

 

Black Chana Masala (Kala Chana Masala)

Black Chana Masala (Kala Chana Masala)

Prep Time 45 mins
Cook Time 25 mins
Soak time 8 hrs
Total Time 1 hr 10 mins
Cuisine India
Servings 2
Calories 260 kcal

Ingredients
  

  • 300g black chickpeas (Kala Chana)
  • 2 medium-sized potatoes cut into small cubes
  • 2 small tomatoes cut into cubes
  • 1 large onion finely chopped
  • 1 tablespoon ginger-garlic paste
  • Fresh coriander leaves and green chillies for garnish
  • 3-4 tablespoons oil
  • Salt to taste

Spices:

  • 1 bay leaf
  • 1/2 cinnamon stick
  • 3-4 green cardamom
  • 2-3 dried red chillies
  • 1 teaspoon turmeric powder
  • 1½ teaspoon ground cumin
  • 1½ teaspoon ground coriander
  • 1 teaspoon red chilli powder

Instructions
 

  • Soak the black chickpeas overnight. Then wash them very well and cook with abundant water and salt.
  • Cook them for 45 minutes or until they are soft. Remove from the heat and strain.
  • Put a pan with oil on medium-high heat. When the oil is hot, add the whole spices: bay leaf, cardamom, cinnamon and dried red chillies.
  • Wait a few seconds and add the onion. Fry until golden brown. Add ginger-garlic paste and fry for a few seconds.
  • Add the ground spices: turmeric, cumin, coriander, and red chilli powder. Add a little water so that the spices do not burn.
  • Sauté everything until the oil separates from the spices. Add tomatoes, potatoes, and salt. Fry for a few seconds and add the cooked chickpeas.
  • Mix everything and continue frying for a few minutes. Add a glass of water, mix, and adjust the salt. Cover the pan and let it cook on medium-low heat for 10-15 minutes or until everything is well cooked and integrated.
  • Sprinkle with freshly chopped coriander leaves and green chillies.
  • Serve with Chapati or any type of bread you like.

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