Black Chickpea Masala (Kala Chana Dry Curry)
This black chickpea masala is a quick, dry-style Indian curry made with cooked kala chana, onion, tomato, curry leaves, and pantry spices. Serve it with rice, roti, or chapati for a simple everyday meal.
Servings 2
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.
Nutrition
Calories: 139kcal | Carbohydrates: 21g | Protein: 7g | Fat: 4g | Saturated Fat: 0.4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0.01g | Sodium: 640mg | Potassium: 322mg | Fiber: 7g | Sugar: 2g | Vitamin A: 425IU | Vitamin C: 17mg | Calcium: 62mg | Iron: 2mg
