Kala Channa Masala (Black Chickpeas)
clock Prep Time: 8 hours to 1 day
clock Cook Time: Under 30 min
serve Serves: 2 people


Chana masala1 cup Black Channa
1 tsp cumin
2-3 green chillies, thinly sliced (or as per taste)
1 tbsp ginger-garlic paste
1 bay leaf
1 tsp cumin-coriander powder
1/4 tsp turmeric powder
/12 tsp amchur (mango powder)
1 large onion, chopped
2-3 tomatoes, chopped
1/4 cup of grated coconut
1 tsp garam masala
1 tsp kasoori methi
Salt to taste
Few sprigs of cilantro for garnish

bullet Method

1 Soak the black chickpeas overnight and cook until soft(not mushy). In a saucepan, add 1/2 tsp of oil and saute onions along with cumin, tomatoes and ginger garlic paste.

2 Next add all the spice powders and salt and cook until tomatoes get soft.

3 Add the cooked chickpeas along with the water it was boiled in,

4 bring it to a boil and then simmer for another 5-7 min with a closed lid for the gravy to come together.

5 Make a coconut paste by grinding the grated coconut with 2-3 tbsp of water. Add it to the gravy which should thicken it up. Cook for another 5 min. Garnish and serve.

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