Authentic Black Chana Masala Recipe – Indian Chickpea Curry

Last Updated on 4 months by Neha Deshmukh

Authentic Black Chana Masala Recipe – Indian Chickpea Curry

Hey everyone! Today, I’m sharing a recipe that’s close to my heart – a deeply flavorful and comforting Black Chana Masala. This isn’t just any chickpea curry; it’s made with black chickpeas (kala chana), which have a nuttier, slightly earthier taste than the regular kind. I first made this for a potluck with friends, and it was a huge hit! It’s surprisingly easy to make, and the aroma that fills your kitchen is just divine. Let’s get cooking!

Why You’ll Love This Recipe

This Black Chana Masala is more than just a delicious meal. It’s packed with protein, fiber, and incredible flavor. It’s a hearty, satisfying dish that’s perfect for a weeknight dinner or a festive gathering. Plus, it’s naturally vegan and gluten-free, making it a great option for many dietary needs. You’ll love how easily the flavors come together, and how versatile this curry truly is.

Ingredients

Here’s what you’ll need to create this magic:

• ¾ cup black chana peas (about 170g)
• 2 medium onions
• 1 medium tomato
• 3 green chillies
• 1 tsp ginger paste (about 5g)
• 2 tbsp coriander powder (about 15g)
• ½ tsp red chilli powder (about 2.5g)
• ½ tsp turmeric powder (about 2.5g)
• ¾ tsp garam masala powder (about 4g)
• ½ to ¾ cup water (120-180ml)
• Salt to taste
• 1 tbsp coconut oil (about 15ml)
• ½ tsp mustard seeds (about 2g)
• 2 dry red chillies
• 2 sprigs curry leaves

Ingredient Notes

Let’s talk ingredients! Using black chana is key here – they hold their shape beautifully and have a wonderful texture. Don’t skip the coconut oil for tempering; it adds a lovely South Indian touch. I grew up watching my grandmother use it, and it really makes a difference.

Spice levels are super personal. My family likes a good kick, so I usually lean towards the higher end of the red chilli powder measurement. Feel free to adjust to your preference! Some regions in India use a blend of spices like amchur (dried mango powder) or dried pomegranate seeds (anardana) for a tangy twist – feel free to experiment!

Step-By-Step Instructions

Alright, let’s get down to business!

1. First, combine the soaked black chana peas, sliced onions, chopped tomato, slit green chillies, ginger paste, coriander powder, red chilli powder, turmeric powder, garam masala powder, salt, and water in a pressure cooker. Give everything a good mix.
2. Now, pressure cook the mixture for 3 whistles on high heat. Then, reduce the flame and let it simmer for about 10 minutes. Let the pressure release naturally – don’t rush this part!
3. Once the pressure is released, open the cooker and give the curry a good stir. Adjust the seasoning to your liking. If it’s too thick, add a splash of water to reach your desired consistency.
4. Time for the tempering! Heat the coconut oil in a separate pan. Once hot, add the mustard seeds and wait for them to splutter.
5. Add the dry red chillies and curry leaves to the hot oil and fry for about 10 seconds. Be careful, they can splatter!
6. Pour this fragrant tempering over the cooked chana masala. Cover the pot immediately and let the flavors infuse for 5-10 minutes. This step is crucial – it really brings everything together.
7. Serve hot and enjoy!

Expert Tips

• Soaking the chana: Soaking the black chana for at least 6-8 hours (or overnight) is essential for even cooking and easier digestion.
• Pressure cooker safety: Always follow your pressure cooker’s instructions carefully.
• Adjusting consistency: If you prefer a smoother curry, you can lightly mash some of the chana peas with the back of a spoon.
• Spice it up: Don’t be afraid to add a pinch of asafoetida (hing) while tempering for a unique flavour.

Variations

Let’s get creative!

• Vegan Adaptation: This recipe is already vegan! Just ensure your garam masala doesn’t contain any animal-derived ingredients.
• Spice Level Adjustment:
  • Mild: Reduce the red chilli powder to ¼ tsp or omit it altogether.
  • Medium: Stick to the ½ tsp red chilli powder.
  • Hot: Add an extra ¼ tsp of red chilli powder or a pinch of cayenne pepper.
• Regional Variations:
  • Punjabi: Add a tablespoon of butter or ghee while tempering for a richer flavour.
  • South Indian: Use a pinch of sambar powder along with the other spices.
• Festival Adaptations: This chana masala is fantastic for Navratri or Diwali feasts. You can add a handful of chopped coriander leaves for garnish during festive occasions.

Serving Suggestions

Black Chana Masala is incredibly versatile. It’s amazing with:

• Puttu (a steamed rice cake – a classic South Indian pairing!)
• Steamed rice
• Roti or naan (flatbreads)
• A side of raita (yogurt dip)
• A simple salad

Storage Instructions

Leftovers? Lucky you! Store the Black Chana Masala in an airtight container in the refrigerator for up to 3 days. It actually tastes even better the next day as the flavors meld together. You can also freeze it for up to 2 months.

FAQs

Let’s answer some common questions:

• What is the difference between black chana and regular chickpeas? Black chana (kala chana) are simply a different variety of chickpeas. They have a darker color, a nuttier flavor, and a slightly tougher texture than regular chickpeas.
• Can I soak the chana overnight instead of for a few hours? Absolutely! Overnight soaking is even better. Just make sure to drain and rinse them well before cooking.
• What is the best way to adjust the consistency of the chana masala? Add water, a tablespoon at a time, until you reach your desired consistency.
• Can I make this recipe without a pressure cooker? Yes, you can! Cook the chana in a pot on the stovetop for about 60-90 minutes, or until tender. You may need to add more water during cooking.
• What are some good accompaniments to serve with black chana masala besides puttu, rice, and flatbreads? Try it with quinoa, couscous, or even a side of roasted vegetables!