Black Chana Masala Recipe
A spicy black chickpea curry made dry by sauteeing tomatoes with some Indian spice powders.
Black Chana Masala is a perfect combination of black chana and spicy flavours. You can also serve it on its own as a salad or can serve it as a side dish along with your meal. It makes a good lunch box recipe too. It is spicy and very easy to make.
If you like this recipe, you can also try Dry Vegetable recipes such as
- 2 cups Kala Chana (Black Chickpeas) , soaked overnight
- Cooking oil , as required
- 1 Bay leaf (tej patta)
- 1 teaspoon Cumin seeds (Jeera)
- 1 teaspoon Mustard seeds
- 1/2 teaspoon Asafoetida (hing)
- 2 Green Chillies , finely chopped
- 2 Tomato , chopped
- 1/2 tablespoon Whole Wheat Flour
- Salt , as required
- Water , as required
- 1 teaspoon Red chilli powder
- 1/2 teaspoon Turmeric powder (Haldi)
- 1 teaspoon Coriander Powder (Dhania)
- 3/4 teaspoon Lemon juice
- 3 sprig Coriander (Dhania) Leaves , finely chopped
How to make Black Chana Masala Recipe
To begin making the Black Chana Masala recipe, firstly boil the soaked black chickpeas in a pressure cooker until the cooker release at least 3 whistles. When they are soft, drain the water and keep them aside.
Heat oil in a heavy bottomed pan. Add cumin seeds, mustard seeds and hing. Let the mustard seeds crackle.
Once it is done, add the tomatoes and green chillies and let it cook for about 5 minutes.
Meanwhile mix the whole wheat flour properly with 3 tablespoons water. Keep it aside.
Add the black chickpeas in the pan. Next, add red chilli powder, turmeric powder, coriander powder, salt and the whole wheat flour mixture.
Mix everything properly and let it cook for about 2 to 3 minutes. Once done add the lemon juice and garnish it with chopped coriander leaves.
A Sales & Marketing professional by the day and a masterchef by the night, Pooja has been able to give creative edge to various Indian and western recipes. To satisfy her culinary traveling and cooking learning needs, Pooja has traveled across the country from vibrant cities to remote villages and learn the taste of real India. This has enabled her to bring the authentic taste & flavor of india on to the plate but with a modern twist.