🇮🇳 Indian Vegetarian

Kala Chana Masala

Name: Kala Chana Masala
Prep time: 10 min
Cook time: 44 min
Total time: 54 min
Yield: 4 servings
Cuisine: Indian
Ingredients: 1 tbsp Ginger Garlic Paste; 1/2 tsp Garam Masala; to taste Salt; 1, finely chopped Onion; 2, chopped Tomato; 2-inch piece Ginger; 1-2, slit Green Chili; 1 tsp Cumin Seeds; 3 tbsp Ghee; 1 cup, soaked overnight Chickpeas; 1/2 tsp Turmeric Powder; 1 tsp Amchur (Dry Mango Powder)

🇮🇳 Indian

Black chickpeas masala, Ashtami kanjak standard and proud of it. The everyday pot of gold that anchors every Indian thali. Perfect with jeera rice and papad on the side.

Prep 10 min Cook 44 min Serves 4 Medium

Ingredients

Ginger Garlic Paste1 tbsp
Garam Masala1/2 tsp
Saltto taste
Onion1, finely chopped
Tomato2, chopped
Ginger2-inch piece
Green Chili1-2, slit
Cumin Seeds1 tsp
Ghee3 tbsp
Chickpeas1 cup, soaked overnight
Turmeric Powder1/2 tsp
Amchur (Dry Mango Powder)1 tsp

Optional extras

Fresh Cilantro2 tbsp, chopped

Instructions

1
Cook the chickpeas in a generous amount of water with turmeric and salt, skimming the foam, until each grain surrenders.
2
Mash the dal lightly against the side of the pot; leave some texture.
3
Warm the ghee, drop in cumin and mustard seeds if using, and let them pop before the onions go in.
4
Add the ginger to the pan and cook till jammy, then tip everything into the dal and simmer ten minutes so the flavours marry.
5
Taste for salt and sourness; a squeeze of lemon at the end makes the dal taste of itself, only louder.

Chef's tip

The final sizzling tadka poured over the top is non-negotiable; it is the aroma.

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Watch how it's made

Video: kala chana recipe | black chana masala recipe | black chickpeas curry · on YouTube