Black Chickpea Curry Recipe – Authentic Indian Chana Masala

Last Updated on 2 months by Neha Deshmukh

Black Chickpea Curry Recipe – Authentic Indian Chana Masala

Introduction

There’s just something so comforting about a warm bowl of Chana Masala, isn’t there? This black chickpea curry is a staple in Indian households, and for good reason! It’s packed with flavour, incredibly satisfying, and surprisingly easy to make. I remember the first time I attempted this – it was for a potluck with friends, and I was a little nervous. But the aroma filling my kitchen as it simmered was enough to tell me it was going to be a hit. And it was! I’m so excited to share my version with you.

Why You’ll Love This Recipe

This Chana Masala recipe isn’t just about deliciousness; it’s about authenticity. We’re building layers of flavour using traditional spices and techniques. It’s a hearty, protein-rich meal that’s perfect for a weeknight dinner or a festive gathering. Plus, it’s easily adaptable to your spice preference and dietary needs.

Ingredients

Here’s what you’ll need to create this flavourful curry:

• 1 pound black chickpeas
• 2 tablespoons olive oil (or ghee)
• 1 teaspoon cumin seeds
• 1 cup yellow onion, diced
• 1 serrano pepper, finely chopped (adjust to your spice preference)
• 1 teaspoon ginger garlic paste
• 1 large tomato, diced
• 1 teaspoon chili powder (adjust to taste)
• 1 teaspoon ground coriander
• 1 teaspoon ground turmeric
• 1 teaspoon garam masala
• ½ teaspoon asafoetida (hing)
• 1 tablespoon lemon juice
• Fresh cilantro, chopped, for garnish

Ingredient Notes

Let’s talk about a few key ingredients to ensure your Chana Masala turns out perfectly!

Black Chickpeas: Types and Soaking
Using dried black chickpeas (kala chana) is key for the best flavour and texture. They hold their shape beautifully during cooking. Soaking is essential – it reduces cooking time and makes them easier to digest. I usually soak mine overnight (at least 4-6 hours) in plenty of water.

Olive Oil vs. Ghee: Choosing the Right Fat
Traditionally, ghee (clarified butter) is used for its rich flavour and aroma. However, olive oil works wonderfully too, especially if you’re looking for a lighter option. About 30ml of olive oil is equivalent to 2 tablespoons.

Serrano Pepper: Heat Level and Substitutions
Serrano peppers pack a punch! If you prefer a milder curry, use a jalapeño (remove the seeds and membranes) or omit it altogether. Remember, you can always add more chili powder later.

Asafoetida (Hing): A Unique Flavor Profile & Regional Uses
Asafoetida, or hing, has a pungent aroma in its raw form, but it transforms into a savoury, umami-rich flavour when cooked. It’s a staple in Indian cooking, particularly in North Indian cuisine, and aids digestion. You can find it at Indian grocery stores or online.

Spice Blends: Building Authentic Flavor
Don’t be shy with the spices! They’re what give Chana Masala its signature flavour. Using good quality, fresh spices makes a huge difference.

Step-By-Step Instructions

Alright, let’s get cooking!

1. Start by soaking your black chickpeas overnight in water. Drain and rinse them well before you begin.
2. Heat the olive oil (or ghee) in a large pot or Dutch oven over medium heat. Add the cumin seeds and let them sizzle for a few seconds until fragrant – this is where the magic begins!
3. Add the diced onions and serrano pepper. Sauté until the onions soften and turn golden brown, about 5-7 minutes.
4. Stir in the ginger-garlic paste and cook for another minute until fragrant. Then, add the diced tomatoes, chili powder, coriander, turmeric, garam masala, and asafoetida. Cook, stirring occasionally, until the tomatoes break down and the oil starts to separate from the mixture – about 8-10 minutes.
5. Add the soaked chickpeas and 1.5-2 cups of water. Bring to a boil, then reduce the heat to low, cover, and simmer for about an hour, or until the chickpeas are tender.
6. Check the water level periodically and add more if needed. You want the chickpeas to be submerged but not swimming in liquid.
7. Once the chickpeas are tender, stir in the lemon juice. Taste and adjust seasonings as needed.
8. Garnish with fresh cilantro and serve hot!

Expert Tips

• Don’t skip the soaking step! It really does make a difference.
• Cooking the spice blend well is crucial for developing the flavour.
• If you want a thicker curry, mash a few of the chickpeas against the side of the pot.

Variations

• Vegan Chana Masala: This recipe is naturally vegan! Just ensure you use oil instead of ghee.
• Gluten-Free Chana Masala: This recipe is also naturally gluten-free.
• Spice Level Adjustments: Mild to Spicy: Reduce or omit the serrano pepper and chili powder for a milder flavour. Add a pinch of cayenne pepper for extra heat. My friend, Priya, loves to add a dash of smoked paprika for a smoky kick!
• Festival Adaptations: Navratri & Diwali: During Navratri, some families avoid onions and garlic. You can omit these ingredients and increase the amount of ginger-garlic paste.

Serving Suggestions

Chana Masala is incredibly versatile. It’s fantastic with:

• Basmati rice
• Roti or naan
• A side of raita (yogurt dip)
• A simple salad

Storage Instructions

Leftover Chana Masala can be stored in an airtight container in the refrigerator for up to 3 days. It actually tastes even better the next day as the flavours meld together! You can also freeze it for up to 2 months.

FAQs

What is the best way to soak black chickpeas for optimal tenderness?
Soak them in plenty of water overnight (at least 4-6 hours). You can also add a pinch of baking soda to the soaking water – this helps to soften them even further.

Can I use canned chickpeas in this recipe? What adjustments should I make?
Yes, you can! Drain and rinse a 15-ounce can of chickpeas and add them to the tomato-spice mixture. Reduce the simmering time to about 20-30 minutes, as canned chickpeas are already cooked.

What is asafoetida (hing) and where can I find it?
Asafoetida is a resin with a pungent aroma that adds a unique savoury flavour to Indian dishes. You can find it at Indian grocery stores or online.

How can I adjust the spice level of this chana masala?
Reduce or omit the serrano pepper and chili powder for a milder flavour. Add a pinch of cayenne pepper for extra heat.

Can this chana masala be made in an Instant Pot or pressure cooker?
Absolutely! Reduce the simmering time to about 20-25 minutes on high pressure, followed by a natural pressure release.

What is the best accompaniment to serve with Chana Masala?
Basmati rice and roti are classic choices. A cooling raita (yogurt dip) is also a wonderful addition.