Kala Chana Masala Recipe Dry | Kala Chana Masala Recipe | Chana Masala Recipe Authentic
Certainly! Here's an authentic recipe for Kala Chana Masala, which is a dry, spicy, and flavorful chickpea dish. Kala Chana, or black chickpeas, are known for their slightly nutty taste and firm texture. This recipe focuses on creating a dry, spicy masala that is perfect for pairing with Indian breads like roti or naan.
Kala Chana Masala Recipe (Dry)
Ingredients :
2 cup kala chana (200 gm black chickpeas)
2 large tomatoes, finely chopped
2 tablespoons oil (vegetable or ghee)
1 teaspoon cumin seeds
1/4 teaspoon turmeric powder
1 teaspoon red chili powder (adjust to taste)
1 teaspoon coriander powder
1 teaspoon cumin powder
1 Bayleaf
1/4 teaspoon Asofoetida
1 teaspoon amchur (dried mango powder) or lemon juice
1 small size of chopped ginger
1-2 green chilies, finely chopped (optional)
1 teaspoon salt (adjust to taste)
2 tablespoons chopped fresh cilantro (coriander leaves) for garnish
1/2 teaspoon Chat Masala
Instructions :
1. Preparation:
- Soak the kala chana in plenty of water overnight or for at least 8 hours. Drain and rinse them.
2. Cook the Kala Chana:
- In a large pot, add the soaked kala chana and enough water to cover them by about 2 inches. Bring to a boil.
- Reduce the heat to low and simmer for about 45 minutes to 1 hour, or until the chickpeas are tender but not mushy. Alternatively, you can use a pressure cooker or an Instant Pot for quicker results. If using a pressure cooker, cook for about 20-25 minutes.
3. Prepare the Masala:
- Heat the oil in a pan over medium heat. Add the cumin seeds and mustard seeds. Once they start to splutter, add the finely chopped onions. Sauté until the onions become golden brown.
- Add the ginger-garlic paste and chopped green chilies (if using). Cook for another 2 minutes until the raw smell disappears.
- Add the finely chopped tomatoes. Cook until the tomatoes become soft and the oil starts to separate from the masala (about 5-7 minutes).
4. Add Spices:
- Stir in the turmeric powder, red chili powder, coriander powder, and cumin powder. Cook the mixture for another 2 minutes, stirring occasionally.
5. Combine Chickpeas and Masala:
- Add the cooked kala chana (drained from any excess water) to the masala mixture. Mix well to coat the chickpeas with the spices.
- Cook for an additional 10-15 minutes on low heat, allowing the flavors to meld together. If the masala seems too dry, you can add a splash of water to achieve the desired consistency.
6. Final Touches:
- Stir in the garam masala and amchur (or lemon juice). Cook for a couple more minutes.
- Adjust salt to taste and garnish with fresh cilantro.
7. Serve:
- Serve hot with roti, naan, or as a side dish with rice. Enjoy your flavorful and authentic Kala Chana Masala!
This recipe captures the essence of traditional Indian flavors with a focus on a dry, spicy masala that complements the earthy taste of kala chana.
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Recipe by - Annu (Annu Desi Tadka)