Last Updated on 4 months by Neha Deshmukh

Black Chana Masala Recipe – Authentic Indian Chickpea Curry

Introduction

Oh, Black Chana Masala! This dish holds a special place in my heart. It’s one of those recipes my nani (grandmother) used to make, and the aroma always filled the house with such warmth. It’s a simple, rustic curry, packed with flavour and incredibly satisfying. If you’re looking for a hearty, protein-rich Indian meal that’s surprisingly easy to make, you’ve come to the right place! This isn’t just a recipe; it’s a little piece of my family’s kitchen, shared with you.

Why You’ll Love This Recipe

This Black Chana Masala is seriously good. It’s a fantastic source of plant-based protein, thanks to the black chickpeas (kala chana). It’s also wonderfully flavourful – the combination of spices is just chef’s kiss. Plus, it’s relatively quick to put together, especially if you plan ahead and soak the chana overnight. It’s perfect for a weeknight dinner or a weekend lunch with family.

Ingredients

Here’s what you’ll need to create this delicious Black Chana Masala:

• 1 cup black chana (black chickpeas)
• 1/4 cup coconut, grated (about 30g)
• 1 teaspoon urad dal (split black lentils)
• 1/2 teaspoon chana dal (split chickpeas)
• 1 red chilli, dried (adjust to your spice preference)
• 1 tablespoon oil
• 1 teaspoon mustard seeds
• 1/2 teaspoon urad dal (for tempering)
• 10 curry leaves
• 1/8 teaspoon hing (asafoetida)
• 1 red chilli, dried (for tempering)
• Salt to taste
• 1 teaspoon ground spice powder (see instructions for making)

Ingredient Notes

Let’s talk ingredients! A few things will really elevate this dish:

• Hing (Asafoetida): Don’t skip this! It adds a unique, savoury depth that’s essential to Indian cooking. It can be a little pungent on its own, but it mellows out beautifully when cooked. You can find it at most Indian grocery stores, or online.
• Chili Types: I use dried red chilies for a lovely smoky heat. Kashmiri chilies will give you a vibrant colour with milder spice, while spicier varieties like Byadagi chilies will bring the heat! Feel free to experiment.
• Soaking the Black Chana: This is crucial. Soaking overnight (or for at least 8 hours) ensures the chana cooks evenly and becomes wonderfully tender. Don’t skip this step! I usually soak mine in plenty of water with a pinch of salt.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, let’s make the spice powder. Dry roast the 1 teaspoon urad dal, 1/2 teaspoon chana dal, and 1 red chilli until fragrant and lightly golden. Be careful not to burn them! Once cooled, grind them into a coarse powder and set aside.
2. Now, soak the black chana overnight in plenty of water. The next day, drain the chana and pressure cook until tender – usually about 3-4 whistles in a pressure cooker.
3. Heat the oil in a pan over medium heat. Add the 1 teaspoon mustard seeds and 1/2 teaspoon urad dal. Let them splutter – that’s when you know the flavours are releasing!
4. Add the hing, curry leaves, and 1 red chilli. Sauté for about 2 minutes, until the curry leaves are crispy.
5. Add the cooked black chana to the pan. Stir well to combine with the tempering.
6. Now, add the ground masala powder, grated coconut, and salt. Mix everything thoroughly and cook for another minute or two, allowing the flavours to meld together.
7. Serve warm and enjoy!

Expert Tips

• Don’t overcrowd the pan when sautéing the spices. This will lower the temperature and prevent them from releasing their full flavour.
• If the chana masala seems a little dry, you can add a splash of water while cooking.
• Taste and adjust the salt as needed. Everyone’s palate is different!

Variations

Want to switch things up? Here are a few ideas:

• Vegan Adaptation: This recipe is naturally vegan! Just ensure your oil is plant-based.
• Spice Level Adjustment: For a milder flavour, remove the seeds from the red chilies before grinding. For extra heat, add a pinch of cayenne pepper or use hotter chili varieties. My friend, Priya, loves to add a finely chopped green chili for a fresh kick.
• Festival Adaptations: This is a fantastic dish for Navratri or other fasting periods, as black chana is often allowed.
• Gluten-Free: This recipe is naturally gluten-free.

Serving Suggestions

Black Chana Masala is delicious on its own, but it’s even better with:

• Steaming hot rice – a classic pairing!
• Warm roti or naan bread – perfect for scooping up every last bit of the curry.
• A side of raita (yogurt dip) – to cool down the spice.
• A simple onion and tomato salad.

Storage Instructions

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave. The flavours actually develop even more overnight!

FAQs

Let’s answer some common questions:

• What is the best way to soak black chana for optimal tenderness? Soak them in plenty of water overnight, with a pinch of salt. This helps them soften and cook evenly.
• Can I use a different type of dal instead of chana dal and urad dal? While chana and urad dal add a unique flavour, you could experiment with toor dal (split pigeon peas) in a pinch.
• How can I adjust the spice level of this Black Chana Masala? Remove the seeds from the chilies for less heat, or add cayenne pepper for more.
• What is hing and where can I find it? Hing (asafoetida) is a pungent spice that adds a savoury depth to Indian dishes. You can find it at Indian grocery stores or online.
• Can this dish be made in an Instant Pot? Absolutely! Sauté the spices in the Instant Pot, then add the cooked chana, masala, coconut, and salt. Pressure cook for 5 minutes, followed by a natural pressure release.