kala chana curry
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4.29 from 7 votes

Punjabi kala chana Masala Recipe, Kala Chana curry

Kala chana Masala Recipe-Black chickpea curry cooked with tomatoes and basic Indian spices- a Punjabi speciality
Prep Time10 mins
Cook Time30 mins
Total Time44 mins
Course: Lentil/Daal, Main Dish
Cuisine: Punjabi Cuisine

Ingredients

  • 1.25 cup Black Chickpeas / Kala Chana
  • 1/3 cup Bengal Gram / Chana Daal
  • 4 large Tomatoes / Tamatar 400 gms
  • 1 large Potatoes / Aloo boiled(optional)
  • 2 Green Chillies / Hari Mirch
  • 1 tbsp Ginger / Adrak grated
  • 1.5 tsp Coriander Powder / Dhaniya Powder
  • 1.5 tsp Mango Powder / Amchoor Powder
  • 1.5 tsp Red Chilli powder / Laal mirch powder
  • 1/2 tsp Turmeric Powder / Haldi Powder
  • 1/3 tsp Black Salt / Kala Namak
  • to taste Salt / Namak
  • 1/2 tsp Garam Masala Powder

tempering/tadka/waghar

  • 4 tbsp Cooking Oil
  • 1 tsp Cumin Seeds / Sabut Jeera
  • 2 Bay Leaves / Tej Patta
  • 2 Cloves / Lavang
  • 2 Green Cardamom / Hari Elaichi
  • 1 Black Cardamom / Badi Elaichi
  • 1/3 tsp Asafoetida / Hing powder

Instructions

  • Wash and soak black chana and chana daal for about 5-6 hours in enough water.
  • Drain the water and rinse the soaked chana with fresh water.
  • Take the soaked kala chana andd chana daal in the pressure cooker and add water,salt ,black cardamom and ginger (water should be around 1.5 inch above the chana )
  • Now pressure cook for 6-7 whistles on medium heat.(or cook till chana/chickpeas become soft)
  • Grind tomatoes and green chilies and make a smooth paste.
  • Heat oil in a pan and add the cumin seeds and when they start to crackle add all the remaining tempering ingredients and saute till cumin become golden in colour.
  • Now add the tomato puree, turmeric, chili powder, black salt and coriander powder and cook till oil start separating from the sides of the masala.
  • Add the cooked chana, garam masala, mango powder,chopped boiled potato pieces in the tomato masala and cover the pan and simmer for 10 minutes.
  • Now add fresh coriander and serve hot with rice,pooris or parathas.