Kala Chana Masala
This delicious Kala Chana Masala is a healthy, vegan, and gluten free Indian curry recipe. The curry is made with heart healthy kala chana or black chickpeas in a flavorful Indian spiced gravy. Making this dish in a pressure cooker or instant pot is absolutely quick on busy weekdays!
Kala chana masala curry can be paired beautifully with some plain basmati or jeera rice to make it a comforting meal. It can be served with roti, naan, or poori as well.
Kala chana is a Hindi name for black chickpeas – “Kala” means black. Chana looks very similar to chickpeas but a lot tiny in size and darker in color. It is also known as Bengal gram. These lentils are very nutritious, high in protein, and fiber. Black chana is heartier than the regular chickpeas. They have an amazing, flavorful, and nutty taste.
These nutty legumes pair so well with Indian spices like garam masala, Maharashtrian goda masala, and kanda lasun masala. You can add any of these spices to make this kala chana masala curry absolutely amazing.
As you all know, I have grown up in Maharashtra state, India. I love using a combination of goda masala, garam masala, coriander powder, cumin powder, red chili powder, and turmeric powder in this curry. You can definitely customize the flavors by simply using your favorite masala among these.
The gravy is made by using some ginger, garlic, onions, tomatoes, fresh or dried coconut, and some spices. I highly recommend using coconut in this kala chana masala recipe. It gives tons of flavor and some thickness to the gravy.
I made this kala chana masala recipe in an instant pot. You can totally make it on a stovetop or in an Indian pressure cooker. When you want to cook easy home cooked meals then Instant Pot is a very great choice. You can cook healthy meals in jiffy.
Rinsing And Soaking Kala Chana
Rinsing and soaking kala chana before cooking is very important. It will remove some of those indigestible sugars that will cause flatulence. Helps to cook these lentils faster and softer as well.
Table of Contents
Ingredients
- Kala Chana
- Onions
- Tomatoes
- Ginger
- Garlic
- Cilantro
- Coconut
- Mustard seeds
- Asafoetida
- Turmeric powder
- Red chili powder
- Coriander powder
- Cumin powder
- Goda masala
- Garam masala
- Salt
- Oil
Kala Chana Masala Step By Step Recipe
Instant Pot Method
Triple wash the kala chana and soak them in water for 8-12 hours or overnight.
In a colander, transfer the soaked chana and remove all the water. Wash once again and let them sit on the colander.
Turn on the SAUTE mode (medium) on your instant pot. Add some oil in the inner pot. Once the pot is HOT, add mustard seeds and let them crackle, and add asafoetida.
Add chopped onions, sauté for 1 minute, add crushed ginger, garlic, and fry for 30 seconds.
Add some freshly grated or dried coconut and fry for 30 seconds.
Add chopped tomatoes and sauté them for 30 seconds. Add ¼ cup water and cook for 1 minute.
Transfer the turmeric powder, red chili powder, goda masala, garam masala, coriander powder, cumin powder, and salt. Roast the masala for one minute until it releases all the aroma, add the kala chana, and mix everything well. Add 1 1/4 cup water and mix well.
Note: Mix all the dry ingredients together in a small bowl for convenience.
Cancel the SAUTE mode and secure the lid on your Instant Pot, making sure the valve is set to sealing.
Turn on the MANUAL/PRESSURE COOK button (High Pressure) and set the timer to 20 minutes.
Let it naturally release the pressure (NRP) for 15-20 minutes.
Remove the lid away from you and garnish with cilantro.
Crush some of the chana with the back of a spoon. Turn on the SAUTE mode (medium) on your instant pot and you can adjust the water consistency, taste the curry, adjust the spices at this point, and let the gravy cook for 3-5 minutes.
Indian Pressure Cooker Method
Follow the first two steps of soaking kala chana and draining them.
In a pressure pan/cooker, heat oil, add mustard seeds, and let them crackle. Then add some asafoetida.
Transfer the onions, crushed ginger, garlic, turmeric, and fry for a minute. Next, add some coconut and fry it for 30 seconds.
Add some chopped tomatoes, salt, and let them cook for 1 minute.
Next, add kala chana, goda masala, garam masala, coriander powder, and cumin powder. Roast for one minute until it releases all the aroma.
Now add 1 ½ to 2 cup water or until kala chana is immersed and mix well.
Put a lid and let it whistle 4-5 times, lower the heat for about 5-7 minutes, and remove from the heat. Garnish with cilantro and serve.
Tips For Making Kala Chana Masala
- Soaking the kala chana shortens the cooking time and can reduce bloating.
- If you can not soak the kala chana for 8 hours or more then you can soak them in some boiling water for 4-5 hours.
- If you don’t have a pressure cooker or instant pot then you can soak the chana in hot water for 8 hours. Later on, cook them with loads of water for about 1.30 hours in a stock pot on medium heat. While making the gravy, make sure to cook onions and tomatoes for at least 10-12 minutes. Add the coconut, spices, and cook for about 2 minutes. Next, add some water, boiled chana, and let them cook on low heat for 15 minutes.
Variations
- Use a mix of ghee and oil in the recipe for amazing flavors.
- You can lessen the amount of red chili powder and add green chili as well.
- Skip adding coconut if you wish but it adds a ton of flavors in the dish. It helps to thicken the gravy as well.
- If you don’t have goda masala, add 1 tsp of garam masala in the recipe. You can add 2 tsp kanda lasun masala and ¼ tsp garam masala in the recipe as well.
How To Store Kala Chana Masala?
Kala chana masala can be stored in the refrigerator for up to 4 days in an airtight container.
You can easily freeze it in a freezer safe container for 3 months. Defrost the chana masala in the refrigerator for a few hours/overnight and then heat it over a stovetop.
How To Serve Kala Chana Masala?
Serve the kala chana masala with plain basmati rice, jeera rice, or cauliflower rice with some roasted papad.
You can serve it with any Indian flat bread like phulka, roti, or naan. Chana masala tastes amazing with poori, masala poori, or palak poori. Serve it with any bread or multigrain bread.
It pairs beautifully with masala paratha, jalapeño cheese paratha, or avocado paratha.
Chana masala can be served as a side dish along with any dry sabzi, pickle, and rice or any Indian flat bread to make a wholesome meal.
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Kala Chana Masala
Equipment
- Instant Pot/Pressure Cooker
Ingredients
- 1 cup Kala chana black chickpeas
- 1 medium Onion finely chopped
- 1 large Tomato chopped
- 1/2 inch Ginger crushed
- 2 large Garlic cloves crushed
- 2 tbsp Cilantro chopped
- 2 tbsp Coconut grated, fresh/frozen/dried
- 1/2 tsp Mustard seeds
- 1/4 tsp Asafoetida *omit for a gluten free diet
- 1/2 tsp Turmeric powder
- 1 tsp Red chili powder
- 1.5 tsp Coriander powder
- 1/4 tsp Cumin powder
- 1 tsp Goda Masala
- 1/2 tsp Garam Masala
- 1 1/4 tsp Salt or as required
- 1 tbsp Oil
Instructions
Instant Pot Method
- Triple wash the kala chana and soak them in water for 8-12 hours or overnight.
- In a colander, transfer the soaked chana and remove all the water. Wash once again and let them sit on the colander.
- Turn on the SAUTE mode (medium) on your instant pot. Add some oil in the inner pot. Once the pot is HOT, add mustard seeds and let them crackle, and add asafoetida.
- Add chopped onions, sauté for 1 minute, add crushed ginger, garlic, and fry for 30 seconds.
- Add some freshly grated or dried coconut and fry for 30 seconds.
- Add chopped tomatoes and sauté them for 30 seconds. Add ¼ cup water and cook for 1 minute.
- Transfer the turmeric powder, red chili powder, goda masala, garam masala, coriander powder, cumin powder, and salt. Roast the masala for one minute until it releases all the aroma, add the kala chana, and mix everything well. Add 1 1/4 cup water and mix well. Note: Mix all the dry ingredients together in a small bowl for convenience.
- Cancel the SAUTE mode and secure the lid on your Instant Pot, making sure the valve is set to sealing.
- Turn on the MANUAL/PRESSURE COOK button (High Pressure) and set the timer to 20 minutes.
- Let it naturally release the pressure (NRP) for 15-20 minutes.
- Remove the lid away from you and garnish with cilantro.
- Crush some of the chana with the back of a spoon. Turn on the SAUTE mode (medium) on your instant pot and you can adjust the water consistency, taste the curry, adjust the spices at this point, and let the gravy cook for 3-5 minutes.
Indian Pressure Cooker Method
- Follow the first two steps of soaking kala chana and draining them.
- In a pressure pan/cooker, heat oil, add mustard seeds, and let them crackle. Then add some asafoetida.
- Transfer the onions, crushed ginger, garlic, turmeric, and fry for a minute. Next, add some coconut and fry it for 30 seconds.
- Add some chopped tomatoes, salt, and let them cook for 1 minute.
- Next, add kala chana, goda masala, garam masala, coriander powder, and cumin powder. Roast for one minute until it releases all the aroma.
- Now add 1 1/2 to 2 cup water or until kala chana is immersed and mix well.
- Put a lid and let it whistle 4-5 times, lower the heat for about 5-7 minutes, and remove from the heat. Garnish with cilantro and serve.
Notes
- Soaking the kala chana shortens the cooking time and can reduce bloating.Â
- If you can not soak the kala chana for 8 hours or more then you can soak them in some boiling water for 4-5 hours.Â
- If you don’t have a pressure cooker or instant pot then you can soak the chana in hot water for 8 hours. Later on, cook them with loads of water for about 1.30 hours in a stock pot on medium heat. While making the gravy, make sure to cook onions and tomatoes for at least 10-12 minutes. Add the coconut, spices, and cook for about 2 minutes. Next, add some water, boiled chana, and let them cook on low heat for 15 minutes.
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