Black Chickpea Curry Recipe – Authentic Kala Chana Masala

Last Updated on 1 month by Neha Deshmukh

Black Chickpea Curry Recipe – Authentic Kala Chana Masala

Hey everyone! Today, I’m sharing a recipe that’s close to my heart – a deeply flavorful and comforting Kala Chana Masala. This black chickpea curry is a staple in many North Indian homes, and honestly, once you try it, you’ll understand why! I first made this when I was trying to recreate my grandmother’s cooking, and it took a few tries to get it just right, but it’s become a family favorite ever since. Let’s get cooking!

Why You’ll Love This Recipe

This Kala Chana Masala isn’t just delicious; it’s packed with goodness. Black chickpeas are incredibly nutritious, and the blend of spices creates a warming, aromatic curry that’s perfect for a cozy night in. It’s a little bit of effort, but trust me, the results are so worth it. Plus, it’s a fantastic way to impress your friends and family with a truly authentic Indian dish.

Ingredients

Here’s what you’ll need to make this amazing Kala Chana Masala:

• 1 cup Kala Chana/Black Chickpeas
• 1 big Onion, sliced
• 1 big Tomato, sliced
• 1 Green chili, slit length wise
• 1 tbsp Ginger-Garlic paste
• 1 tbsp Red chili powder
• 0.25 tbsp Turmeric powder
• 1 tbsp Garam Masala
• 0.75 tbsp roasted Coriander powder
• 0.5 tbsp roasted Cumin powder
• Salt to taste
• 3 tbsp Oil
• 1 tbsp minced Coriander leaves

Ingredient Notes

Let’s talk ingredients! A few little tips can make a big difference:

• Kala Chana/Black Chickpeas: These aren’t your everyday chickpeas! They have a slightly nutty flavor and a firmer texture. They’re a fantastic source of protein and fiber, and are particularly popular in North Indian cuisine, especially during colder months. You can usually find them at Indian grocery stores, or online.
• Roasted Coriander & Cumin Powders: Don’t skip roasting the spices if you’re starting with whole seeds! It really deepens the flavor. I like to dry roast them in a pan until fragrant, then grind them myself. It makes a world of difference.
• Garam Masala: This is the heart and soul of North Indian cooking. Every family has their own blend, but a good quality garam masala will add warmth and complexity to your curry. It’s usually a blend of cinnamon, cardamom, cloves, and peppercorns.

Step-By-Step Instructions

Alright, let’s get down to business!

1. First things first, soak your black chickpeas in plenty of water for 6-8 hours, or even overnight. This helps them cook evenly.
2. Drain the soaked chickpeas and pop them into a pressure cooker with fresh water. Cook for 4-5 whistles, or until they’re nice and tender.
3. Once cooked, reserve about a cup of the cooking water – this is liquid gold! Then, blend about ½ cup of the cooked chickpeas into a smooth paste. This will help thicken the curry beautifully.
4. Now, let’s make the masala. Heat the oil in a pan over medium heat. Add the sliced onions and sauté until they turn golden brown.
5. Add the tomato slices and ginger-garlic paste. Cook for about 2 minutes, until the tomatoes soften.
6. Time for the spices! Add the green chili, red chili powder, turmeric powder, roasted coriander powder, roasted cumin powder, and salt. Cook, stirring constantly, until the oil starts to separate from the masala – this is a sign that the spices are nicely roasted.
7. Add the boiled chickpeas and the chickpea paste to the pan. Pour in the reserved cooking water and bring to a simmer.
8. Cover the pan and let it simmer for about 15 minutes, allowing the flavors to meld together.
9. Finally, adjust the seasoning to your liking. Stir in the garam masala and fresh coriander leaves. Serve hot!

Expert Tips

• Don’t overcook the chickpeas! You want them tender, but not mushy.
• Be patient with the masala. Cooking it properly is key to developing a rich, flavorful curry.
• If the curry is too thick, add a little more water. If it’s too thin, simmer uncovered for a few more minutes.

Variations

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

• Vegan Adaptation: This recipe is naturally vegan! Just ensure your garam masala doesn’t contain any animal-derived ingredients.
• Gluten-Free Adaptation: This recipe is also naturally gluten-free.
• Spice Level Adjustment:
  • Mild: Reduce the red chili powder to ½ tbsp.
  • Medium: Use 1 tbsp red chili powder (as per the recipe).
  • Hot: Add an extra ½ tbsp of red chili powder, or a pinch of cayenne pepper.
• Festival Adaptations: My friend makes a fantastic Navratri-friendly version using rock salt (sendha namak) instead of regular salt and skipping the onion and garlic. It’s a delicious way to enjoy this curry during fasting periods.

Serving Suggestions

Kala Chana Masala is best served hot with Indian breads like roti, naan, or paratha. It also pairs beautifully with steamed rice or a side of raita (yogurt dip). A simple onion and lemon salad adds a nice freshness too.

Storage Instructions

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. You can also freeze it for longer storage – it will keep for up to 2 months. Just thaw it overnight in the refrigerator before reheating.

FAQs

Let’s answer some common questions:

• What is Kala Chana and how is it different from regular chickpeas? Kala Chana, or black chickpeas, have a darker color, a nuttier flavor, and a slightly firmer texture compared to the beige-colored kabuli chana (regular chickpeas). They also have a higher fiber content.
• Can I use a different type of oil for this recipe? Absolutely! You can use any neutral-flavored oil like sunflower oil, vegetable oil, or even avocado oil.
• How can I adjust the thickness of the curry? If it’s too thick, add a little more water. If it’s too thin, simmer uncovered for a few more minutes to allow some of the liquid to evaporate.
• Can I make this curry ahead of time? Yes, you can! In fact, the flavors develop even more overnight. Just reheat it gently before serving.
• What are some good accompaniments for Kala Chana Masala besides Indian breads? Steamed rice, raita, a simple onion and lemon salad, or even a side of roasted vegetables would all be delicious.

Enjoy! I hope you love this Kala Chana Masala as much as my family does. Let me know in the comments how it turns out for you!