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Kala Chana

Black chickpeas simmered in a spiced onion and tomato masala.
Print Recipe
Prep Time 15 minutes
Cook Time 50 minutes
Total Time 9 hours 5 minutes
Servings: 4 servings
Ingredients Method Notes

Ingredients
  

  • 1 cup black chickpeas (kala chana) soaked overnight
  • 4 cups water for cooking
  • 1/2 tsp salt for cooking
  • 3 tbsp oil
  • 1 tsp cumin seeds
  • 1 large onion chopped
  • 1 tbsp ginger-garlic paste
  • 2 tomatoes chopped
  • 1 tsp red chili powder
  • 1 tsp coriander powder
  • 1/2 tsp turmeric
  • 1/2 tsp salt for the masala
  • 1 tsp garam masala
  • 2 tbsp fresh coriander chopped

Method
 

  1. Drain the soaked chickpeas. Cook in a pressure cooker with 4 cups water and 1/2 tsp salt for 8 to 10 whistles, until soft.
  2. Heat the oil in a pot and add the cumin seeds. Add the onion and cook until golden, about 7 minutes.
  3. Add the ginger-garlic paste and tomatoes and cook for 6 minutes until soft.
  4. Add the chili, coriander, turmeric and 1/2 tsp salt and cook for 1 minute.
  5. Add the chickpeas with their cooking liquid. Simmer for 15 minutes, mashing a few chickpeas to thicken.
  6. Stir in the garam masala and coriander and serve hot.

Notes

Total time includes overnight soaking.