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
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.
- 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.