Black Chana Masala/ Kadalekaalu saaru is a traditional and delicious dish from Karnataka made from black chickpeas. It’s a spicy, healthy, flavourful dish that goes perfectly with steamed rice or roti. Adding a small potato(and/or brinjal), enhances the flavour and tastes even better the next day. Include a tbsp of ghee to make it yummier. Continue reading if you want to know how to make this recipe.

Prep time: 10 hours
Cook time: 20 minutes
Total time: 10 hours 20 minutes
Serves: 4

ingredients:

1 cup black chana(Black chickpeas), soaked overnight & drained
3 cups water
3 tablespoons vegetable oil
1/2 teaspoon mustard seeds
1/2 teaspoon ginger, grated
2 garlic cloves, minced
1 green chilli, slit into half
1 small onion, sliced
1/2 teaspoon turmeric powder
1.5 tablespoons sambar powder
Tomato paste, of 2 large tomatoes
1 medium potato, cut into cubes
1/2 teaspoon garam masala(optional)
Coriander leaves, chopped
Salt to taste

procedure:

1. Heat vegetable oil in a pressure cooker.
2. Once hot, crackle mustard seeds. Then saute ginger, garlic, green chilli, chopped onion until soft.
3. Add turmeric powder, sambar powder, and sauté on low heat for 30 seconds to a minute. Make sure to not burn the masala powders.
4. Pour in freshly ground tomato paste, stir well and cook for a minute.
5. Add potato cubes and black chana. Fry them for a minute.
6. Pour 3 cups of water, add garam masala (optional) and salt to taste. Stir everything well and let the mixture come to a boil. At this point check for salt & spice, adjust if required.
7. Pressure cook on medium heat until black chickpeas is tender (usually 6-7 whistles are sufficient).
8. Let cooker depressurize. If necessary, add more water to adjust consistency of the curry.
9. Sprinkle chopped coriander leaves and serve with hot rice or roti.

note:

• You can tweak the quantity of each ingredient as per your taste and preference
• To expedite cooking time, soak black chickpeas for 10-15 hours.
• Black chana masala can be stored in the refrigerator for 1 day.

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