Black Chana Masala Recipe | Black Chickpea Curry
Black Chana Masala Recipe | Black Chickpea Curry is one of the versatile protein-packed recipes which can be prepared when vegetables are out of stock in your kitchen. Learn how to make black chana masala recipe with step by step image instructions along with tips and a video.
People like to use black chickpeas for making curries and naivedyam (offering to god). When you have rich gravy with perfectly cooked chana they taste great to eat with steamed rice. If you are planning to accompany this recipe with chapatti then make a thick gravy.
Adding fresh tomatoes, coconut grate, onions and groundnuts we get nice gravy. We can skip adding coconut grate or groundnuts with besan flour but that flavor is different.
Tips to make the perfect black chana masala recipe:
- Soak black chickpeas overnight so that we can save time while pressure cooking.
- If you forgot to soak chana then we can soak them in hot water.
- Always use good quality and fresh peas, if there are insects or age old chickpeas they do not give a good taste.
- While pressure cooking make sure that we do not overcook or else they become mushy.
- Based on the consistency of gravy you wish to make water, tomatoes and coconut grate may vary. Accordingly, check salt and spiciness.
- If you want thick gravy we can add besan flour so that we get thick and creamy gravy.
You may also like to check other recipes:
Black Chana Masala Recipe | Black Chickpea Curry
Black Chana Masala Recipe | Black Chickpea Curry is one of the versatile protein packed recipe which can be prepared when vegetables are out of stock in your kitchen.
Ingredients
- Black Chickpeas – 1 bowl 250 gms.
- Water – to soak and cook
- Salt – 2 tbsp.
- Turmeric powder – ¼ tbsp.
- Groundnuts – 2 tbsp.
- Oil – 2 large spoons
- Cinnamon sticks – 2 No.
- Cloves – 4 No.
- Green cardamom – 1 No.
- Bay leaves – 2 No.
- Onions – 1 cup
- Ginger garlic paste – 1 tbsp.
- Tomatoes – 1 bowl
- Garam masala powder – 1 ¼ tbsp.
- Coriander powder – ¾ tbsp.
- Fresh coconut – 1 cup
- Green chillies – 2 No.
- Garam masala powder – ¼ tbsp.
- Coriander leaves – 2 tbsp.
Instructions
- Soak black chickpeas overnight by adding the required water.
- Clean and discard soaked water. Put these peas in a pressure cooker and add 2 bowls of water, salt and a pinch of turmeric powder.
- Close the lid and pressure cook for two whistle blows. To make them cook perfectly one whistle needs to be cooked on high flame and the other on low flame.
- Open the lid and press peas with your fingers. One can see that they can be pressed with mild pressure of fingers.
- To make gravy let’s dry roast groundnuts and keep them aside to cool.
- In a pan heat little oil and put cinnamon sticks, green cardamoms, cloves, bay leaves, onions and mix.
- Add ginger-garlic paste and sauté for a while till its raw flavor is cooked.
- Make tomato puree by putting tomatoes in a mixer grinder and put it in onion mix.
- Add garam masala powder, turmeric powder, coriander powder, salt and mix all spices.
- Cook for a while till tomato puree changes color.
- Meanwhile, put above roasted groundnuts, fresh coconut and green chillies to make a soft paste by adding little water.
- Add coconut paste and boiled peas. Place a lid and cook for 5 minutes till we get a thick gravy.
- At the end sprinkle garam masala powder and garnish black chana masala recipe with coriander leaves.
Recipe Video
How to make Black Chana Masala Recipe:
1. Put black chickpeas in a bowl and add adequate water. Soak overnight.
2. Put soaked peas in a pressure cooker and add 2 bowls of water. Add ½ tbsp. Salt and a pinch of turmeric powder.
3. Pressure cook for 2 whistle blows. One on high flame and the other on low flame.
4. Check the status of peas by pressing with fingers. If they get pressed with the gentle press then they are cooked.
5. Dry roast groundnuts and transfer to another plate and let them cool.
6. Heat oil in a pan and add cinnamon sticks, cloves and crushed green cardamom.
7. Add bay leaves, sliced onions and ginger garlic paste. Saute for a while.
8. Put tomatoes in a mixer grinder and make tomato puree. Add this paste to the onion mix.
9. Sprinkle ¼ tbsp. Turmeric powder, 1 ½ tbsp. Salt, garam masala powder and coriander powder.
10. Mix well and place the lid. Cook for a while with the lid covered and on low flame.
11. Put fresh coconut pieces in a mixer grinder, add roasted groundnuts and green chillies.
12. Open the lid and add the above paste into it and mix well.
13. Add boiled black chickpeas along with their stock and mix well. Cook for 5 minutes with lid covered till we get a thick gravy.
14. Sprinkle garam masala powder and coriander leaves over black chana masala recipe and serve hot.
