Black Chana Masala/ Kadalekaalu curry is a delicious, traditional south Indian dish. The main ingredient of this curry is of course kala chana/black chickpeas, that is soaked overnight and pressured cooked in a tomato base along with other vegetables and spices.
Black chickpeas are a good source of protein and have other nutritional benefits. Adding these protein rich, fiber loaded lentils in our daily diet keeps us feeling fuller for a long time. And I think there is no better way to incorporate these lentils than in a delicious and flavorful black chana masala. This curry goes perfectly well with steamed rice or roti. If you are ghee lover like me, try steamed rice-black chana curry with a dollop of ghee and let me know how you like it? 😉
Prep time: 10 hours
Cook time: 20 minutes
Total time: 10 hours 20 minutes
1 cup black chana(Black chickpeas), soaked overnight
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
- Heat vegetable oil in a pressure cooker on low-medium flame.
- Once hot, crackle mustard seeds. Then saute ginger, garlic, green chilli, chopped onion until soft.
- Add turmeric powder, sambar powder, and sauté on low heat for 30 seconds to a minute. Make sure to not burn the masala powders.
- Pour in freshly ground tomato paste, stir well and cook for a minute.
- Add potato cubes and black chana. Fry them for a minute.
- 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.
- Pressure cook on medium heat until black chickpeas is tender (usually 6-7 whistles are sufficient).
- Let cooker depressurize. If necessary, add more water to adjust consistency of the curry.
- Sprinkle chopped coriander leaves and serve with hot rice or roti.
- 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.
Did you try this recipe? Let me know how you liked it! 🙂
You can also tag your food recreations of this recipe on my Instagram @swaadista and using #SwaadistaRecipes
Happy cooking and happy eating ❤