Need a simple, filling curry for a busy weekday meal? Then make this black chickpea masala with cooked kala chana, onion, tomato, curry leaves, and basic Indian spices. This dry-style curry is full of flavor, and the masala comes together quickly.
The chickpeas get coated with the onion-tomato spice mixture instead of sitting in a loose gravy, making it perfect with rice, roti, or even as a filling for a chapati wrap. If you enjoy Indian chickpea recipes, this kala chana masala will be a staple in your weekly meal rotation.
What Makes This Dry Kala Chana Masala Different
This kala chana masala has a rustic, home-style texture. The black chickpeas turn deep and earthy once they are coated with the spiced onion-tomato masala.
Kala chana also holds its shape beautifully after cooking. It stays firm and chewy, which makes it ideal for this dry-style masala. Softer legumes like mung beans or brown lentils break down more easily, so they work better in dal recipes than in this kind of sautéed curry.
This black chickpea recipe is also a great addition to your weekly Indian vegetarian meal prep routine. If you cook kala chana ahead of time, you can make this masala quickly during the week. You can also explore my other Indian chickpea recipes for more ways to use chickpeas in everyday meals.
Happy Cooking!
-Sravanthi
Detailed Steps
Step 1: Heat oil in a pan on medium heat. Add cumin seeds and let them sizzle for 30 seconds.
Step 2: Add onion, ginger, garlic, and curry leaves. Sauté for 3 to 4 minutes, or until the onion softens.
Step 3: Add chopped tomatoes. Cook for 2 to 3 minutes, or until they soften.
Step 4: Add turmeric, red chili powder, coriander powder, garam masala, and salt. Stir well.
Step 5: Add the cooked black chickpeas. Mix until they are fully coated with the masala.
Step 6: Sauté for 3 to 5 minutes on medium heat, stirring occasionally.
Step 7: Add kasuri methi and coriander leaves. Stir once and turn off the heat.
Step 8: Serve with rice, roti, chapati, or as part of a wrap.
Serving Tips
This black chickpea masala is easy to pair with everyday Indian meals.
- Serve it with rice: Instant Pot basmati rice is my first choice because the plain rice balances the dry masala well. You can also serve it with Indian lemon rice for a more flavorful rice pairing. And for a comfort meal, I pair it with Indian yogurt rice.
- Serve it with roti or chapati: This masala works well as a side dish with roti. You can also use it as a filling for a chapati wrap with yogurt, chutney, or sliced vegetables.
- Add a salad on the side: A crunchy chopped vegetable salad or kachumber salad adds freshness and crunch. I like to add Indian yogurt sauce on the side to balance the spices for my kids.
- Use leftovers: Store leftovers in the fridge for up to 3 days. Reheat with a small splash of water if the masala feels too dry. I sometimes use this leftover curry to make the kala chana salad.
Recipe
Black Chickpea Masala (Kala Chana Dry Curry)
Rate this recipe by clicking the stars!
Ingredients
- 1.5 cups kala chana cooked black chickpeas
- ½ cup tomatoes finely chopped
- ¼ cup onion finely chopped
- ½ teaspoon ginger minced
- ½ teaspoon garlic minced
- ½ teaspoon oil
- ¼ teaspoon cumin seeds
- ½ teaspoon coriander powder
- ¼ teaspoon red chili powder
- ¼ teaspoon turmeric powder
- ¼ teaspoon garam masala powder
- ¼ teaspoon kasuri methi powder
- 1 sprig curry leaves optional
- Coriander leaves to garnish
- ¼ teaspoon salt adjust to taste
Instructions
- Heat oil in a pan or Instant Pot on sauté mode. Add cumin seeds. Let them sizzle for about 30 seconds until fragrant.½ teaspoon oil, ¼ teaspoon cumin seeds
- Add chopped onion, minced ginger, minced garlic, and curry leaves. Sauté for 3 to 4 minutes, or until the onion softens.¼ cup onion, ½ teaspoon ginger, ½ teaspoon garlic, 1 sprig curry leaves
- Add chopped tomatoes. Stir and cook for 2 to 3 minutes, or until the tomatoes soften and begin to break down.½ cup tomatoes
- Add turmeric, red chili powder, coriander powder, garam masala, and salt. Stir well so the spices coat the onion-tomato base.½ teaspoon coriander powder, ¼ teaspoon red chili powder, ¼ teaspoon turmeric powder, ¼ teaspoon garam masala powder, ¼ teaspoon salt
- Add the cooked kala chana. Stir well until the chickpeas are fully coated with the masala.1.5 cups kala chana
- Cook for 3 to 5 minutes on medium heat, stirring occasionally. Add kasuri methi and coriander leaves. Stir once more and turn off the heat.¼ teaspoon kasuri methi powder, Coriander leaves
Notes
Tested Tips from My Kitchen
- Cook kala chana from dried for the best texture. They hold their shape better than canned chickpeas.
- I cook dried kala chana in the Instant Pot for about 35 to 40 minutes without soaking, or 12 to 15 minutes if soaked overnight.
- Do not skip the cumin seeds at the start. They build the first layer of flavor for the whole masala.
- Curry leaves add a distinct warmth to this recipe. Use them if you have them. You can substitute it with a bay leaf.
- Crush kasuri methi between your palms before adding it. This releases more aroma.
- Keep the heat at medium to low after adding the chickpeas. High heat can make the masala stick or burn.
- This recipe is intentionally dry and low in oil. For a slightly softer masala, add 2 to 3 tablespoons of water after adding the chickpeas and let it cook down.
- Taste for salt after mixing in the chickpeas. Cooked kala chana can absorb quite a bit of seasoning.
Save This Recipe for Later
Enter your email below, and I'll send this recipe straight to your inbox. You'll also get simple Indian vegetarian recipes and practical cooking ideas from my kitchen.
Nutrition
I hope you try this simple kala chana masala in your kitchen. If you make it, please leave a comment and let me know how you served it, with rice, roti, or as a wrap. Your feedback helps me share more practical Indian vegetarian curry recipes that work for everyday meals.
Want to Save This Recipe?
Enter your email below to save this recipe for later. I’ll send it to your inbox, along with simple Indian vegetarian recipes to make everyday cooking easier.
If you find my kitchen-tested tips helpful, click the button to see more of my recipes first when you search on Google!
Leave a Reply