Kala chana recipe (Punjabi Kala chana masala)

Kala chana recipe – boiled black chickpeas are simmered in punjabi style onion-tomato gravy. It is also known as kala chana masala.

Kala chana/black chickpeas are also known as ‘desi chana’. Being low in fat, high in dietary fiber and rich in vitamins and minerals, black chickpeas can indeed be a healthy addition to your diet.

I have already shared few kala chana recipes – Gujarati style kala chana curry  // kala chana chaat  //  kala chana kadhi  //  sookha kala chana.

Dry kala chana are hard like rock. So soaking it overnight or at least 8-10 hours is must to make it soft and speed up the cooking process. These beans require more cooking time, so pressure cooking is the best option. Cooking in a pot is not a good idea. It takes too much time and energy.

this kala chana recipe has typical onion-tomato gravy that you can find in any Punjabi style dish. To make the gravy thick, I have pureed some cooked chickpeas along with water. If not ground then cooked chana and watery gravy stay separated which is not appealing to the eye and also doesn’t taste good.

How to make punjabi kala chana recipe (Step by Step Photos):

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1) Wash dry kala chana under running cold water till water runs clear.

2) Add enough water and soak for at least 8 hours or overnight.

3) After the soaking time, it gets larger in size.

4) Now discard the soaking water, take chana to pressure cooker. Add new 1 ½ cups of water. Cover with the lid, turn the heat and pressure cook it for 2 whistles on High + 30 minutes on medium-low.

5) Let the pressure go down by itself then open the lid. Chana should be cooked all the way through and soft. If you press it between thumb and finger, it should mash easily. Keep it aside.

6) Now take chopped tomatoes with about 2 tablespoons of cooked chana in a blender or grinder.

7) Make smooth paste out of it and keep it aside.

8) Heat the oil in a pan on medium heat. Once hot add cumin seeds and let them sizzle.

9) Then add chopped onion and sprinkle some salt to speed up the cooking process.

10) Mix well and saute.

11) Cook till onions get translucent and light pink in color.

12) Now add ginger paste, garlic paste and chopped green chili.

13) Stir and saute for a minute or till the raw smell of ginger garlic goes away.

14) Now add pureed tomato.

15) Cook till all the moisture evaporated and little oil starts to ooze out from the sides.

16) Now add turmeric powder, red chili powder, cumin powder, coriander powder and remaining salt.

17) Mix well and cook for a minute.

18) Now add boiled chana with its water.

19) Stir well and bring it to a simmer. Let it simmer for 5-7 minutes or till you get the desired gravy consistency.

20) Now add garam masala.

21) Mix well. Turn off the stove.

22) Lastly add chopped cilantro.

23) Stir well and it is ready to serve.

If not serving right away then keep it covered till the time of serving. So it stays warm.

Serving suggestion: This kala chana recipe can be served with roti/phulka, paratha, naan. Or it can be served with plain rice or jeera rice.

4.67 from 3 votes

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Kala chana recipe

US measuring cups are used (1 cup = 240 ml)

Course Main Course

Cuisine North Indian, Punjabi

Prep Time 8 hours 10 minutes

Cook Time 50 minutes

Total Time 9 hours

Yield 2 servings

Author Kanan

Ingredients (1 cup = 240 ml)

for cooking chana

• ½ cup Dry Kala chana (black chickpeas or desi chana)
• 1 ½ cups Water for pressure cooking

for kala chana recipe:

• 1 medium Tomato roughly chopped
• 1 tablespoon Oil
• ½ teaspoon Cumin seeds
• 1/3 cup Onion chopped finely
• ½ teaspoon Ginger paste or freshly grated or crushed
• ½ teaspoon Garlic paste or freshly grated
• 1 Green chilies chopped finely
• Salt to taste
• ¼ teaspoon Turmeric powder
• 1 teaspoon Red chili powder
• ½ teaspoon Cumin powder
• ½ teaspoon Coriander powder
• ½ teaspoon Garam masala
• 2 tablespoons Cilantro or coriander leaves chopped finely

Instructions

Soaking and pressure cooking the chana:

1. Wash the chana under running cold water till water runs clear.
2. Add enough water and soak for at least 8 hours or overnight.

3. Then discard the soaking water and take chana to pressure cooker. Add new 1 ½ cups of water. Cover with the lid, turn the heat on.

4. pressure cook it for 2 whistles on High + 30 minutes on medium-low. Let the pressure go down by itself then open the lid.

5. Now take chopped tomatoes with about 2 tablespoons of cooked chana in a blender or grinder.
6. Make smooth paste out of it and keep it aside.

Making punjabi kala chana recipe:

1. Heat the oil in a pan on medium heat.
2. Once hot add cumin seeds and let them sizzle.
3. Then add chopped onion and sprinkle some salt. Cook till onions get translucent and light pink in color.
4. Now add ginger paste, garlic paste and chopped green chili. Stir and saute for a minute.

5. Add pureed tomato. Cook till all the moisture evaporated and little oil starts to ooze out from the sides.

6. Add turmeric powder, red chili powder, cumin powder, coriander powder and remaining salt. Mix well and cook for a minute.

7. Mix in boiled chana with its water.

8. Let it simmer for 5-7 minutes or till you get the desired gravy consistency.

9. Lastly mix in garam masala. Turn off the stove.

10. Sprinkle chopped cilantro and serve