Kala chana, or black chickpeas, is a smaller and darker variety of the more common white chickpeas. Packed with protein, fiber, and iron, these legumes are a powerhouse of nutrients. They’re also lower in fat and have a low glycemic index, making them ideal for people with diabetes or anyone looking for a balanced diet.
This kala chana masala recipe makes the most of these benefits while keeping the cooking process super simple.
🧄 Ingredients You’ll Need
Here’s everything you need for this one-pot Punjabi-style kala chana masala:
- 1 cup black chickpeas (soaked overnight)
- 3 onions
- 3 tomatoes
- 12-15 garlic cloves
- 2-inch piece of ginger
- 3 green chilies
- Salt to taste
- ½ tsp black salt
- ½ tsp turmeric
- 1 tsp Kashmiri red chili powder
- 1 tsp spicy red chili powder
- ½ tsp cumin powder
- 1 tbsp coriander powder
- ¼ tsp asafoetida (hing)
- 1–2 tbsp ghee (clarified butter)
- Water (as required)
- Garam masala, kasuri methi, lemon, and fresh coriander for finishing
🥣 Step-by-Step Method
1. Prep Your Ingredients
Start by soaking 1 cup of kala chana overnight or for at least 7–8 hours. This softens the chickpeas and helps them cook faster.
Now, in a chopper or food processor, roughly chop:
- 3 onions
- 12–15 garlic cloves
- 2-inch ginger
- 3 green chilies
Do the same with 3 tomatoes, or use tomato puree as a shortcut.
Pro Tip: If you don’t have a chopper, just use a regular knife or grater. This is a forgiving recipe, so don’t worry too much about perfect cuts.
2. Pressure Cooking Magic
In a pressure cooker, add the soaked and drained kala chana, chopped onion mix, and chopped tomatoes.
Add the following spices:
- Salt, black salt, turmeric, Kashmiri chili powder, spicy chili powder, cumin powder, and coriander powder.
Add water until it covers the chickpeas by about an inch. Stir everything gently, close the lid, and cook on high heat for 3 whistles. Then lower the flame and simmer for 10–12 minutes.
Let the steam release naturally before opening the lid.
3. Strain and Save
Once cooked, strain the chickpeas using a sieve. Save the flavorful stock—it’s liquid gold and forms the base of the curry.
4. Tempering for Flavor
In the same cooker or a new pot, heat 1–2 tbsp of ghee. Add a pinch of asafoetida.
Now add the strained chickpeas and roast them for about 4–5 minutes. This deepens the flavor and improves the texture.
At this stage, you could even stop here and enjoy dry masala kala chana. But for the kala chana masala recipe with tari (gravy), we keep going!
Read :- Paneer Butter Masala: A Comprehensive Guide
5. Bringing It All Together
Pour the saved stock back into the pot with the chickpeas. Adjust the consistency by adding hot water if needed. Let it simmer for another 4–5 minutes until the ghee starts to float to the top.
Now finish it with:
- A pinch of garam masala
- Crushed kasuri methi
- Fresh coriander
- A squeeze of lemon juice
🍚 How to Serve Kala Chana Masala
This flavorful kala chana masala recipe pairs beautifully with:
- Steamed rice
- Jeera rice
- Soft chapatis or phulkas
- Parathas for a hearty Punjabi meal
ou can even enjoy the chickpea stock as a healthy, warming soup with a bit of black salt, butter, and lemon!
💚 Why You’ll Love This Recipe
- No roasting required
- One-pot meal
- Nutritious and protein-rich
- Easily scalable for meal prep
- Kid-friendly and mom-approved
🔄 Alternative Names You May Know It By
This dish goes by several names depending on the region:
- Punjabi tari wale chole
- Kala chana curry
- Black chickpea masala
- Desi chana recipe
- Chane ki sabzi
No matter what you call it, this dish brings comfort in every bite.
🌟 Final Thoughts
There’s something incredibly comforting about a meal made from a mother’s recipe. This kala chana masala recipe is not just food—it’s a warm hug on a plate. Simple, soulful, and so satisfying.
Try this recipe for Mother’s Day or any day you want something hearty and homey. And don’t forget to share it with the ones you love.