Kala Chana | Black chana gravy | Black chickpea recipe
Learn how to make Kala chana | Black chickpea curry prepared in tomato-onion base mixed with selective Indian spices to make it taste best.
Servings Prep Time
4-5people 10min
Cook Time Passive Time
30min 10hours
Servings Prep Time
4-5people 10min
Cook Time Passive Time
30min 10hours
Ingredients
Boiling the Chana/ Chickpea
Tempering- Kala Chana / Black Chickpeas
Instructions
  1. Soak the Kala chana the night before.
  2. Cooking: In a pressure cooker add soaked kala chana, 3 cups water, all whole spices, salt, and Haldi/turmeric, and close the lid. Cook on high flame till 1 whistle and then simmer and cook further till 3 more whistles. Close the flame and wait for the steam to release.
  3. While the Kala chana is cooking you can begin to make the tempering. When the steam release the chana will look something like this. -> Keep them aside till tempering is ready.
Tempering – Kala Chana
  1. Heat oil/ Desi ghee. Grind onions to paste.
  2. Add onions and cook till golden brown. Add a little water to mix the onions and add all spices as well. Mix and cook till oil separates.
  3. Add pureed tomatoes. Cover and cook till done and oil separates again. The masala should become semi-dry.
  4. Add the boiled chana and cook on simmer, covered for 5-6 minutes or till the chana/chickpea are nicely mixed with the gravy. Add water for consistency in case needed.
  5. Serve hot, garnished with coriander leaves, with salad, Kachumber Raita, and Rice/ Tandoori roti.
Recipe Notes

Served best with Masala Rice and Kachumber Raita. Recipe on the Blog.