Perfect Kala Chana Masala

10 mins
Serves 1
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Directions

  1. 1Soak 1 cup of black chickpeas in water overnight or for at least 7 to 8 hours.
  2. 2Soak 1 cup of black chickpeas in water overnight or for at least 7 to 8 hours.
  3. 3Soak 1 cup of black chickpeas in water overnight or for at least 7 to 8 hours.
  4. 4Cook the soaked chickpeas in a cooker with 4 cups of water, ginger julienne, 1/2 tsp cumin seeds, 1 bay leaf, and 1/2 tsp salt. Add 1 tsp ghee and close the cooker with the lid.
  5. 5Cook the soaked chickpeas in a cooker with 4 cups of water, ginger julienne, 1/2 tsp cumin seeds, 1 bay leaf, and 1/2 tsp salt. Add 1 tsp ghee and close the cooker with the lid.
  6. 6Cook the soaked chickpeas in a cooker with 4 cups of water, ginger julienne, 1/2 tsp cumin seeds, 1 bay leaf, and 1/2 tsp salt. Add 1 tsp ghee and close the cooker with the lid.
  7. 7Cook on low flame for 5-6 whistles.
  8. 8Cook on low flame for 5-6 whistles.
  9. 9Cook on low flame for 5-6 whistles.
  10. 10Prepare the masala by mixing 2 tbsp coriander powder, 1/2 tsp turmeric powder, 2 tsp Kashmiri red chili powder, 1 tsp cumin powder, 1 tsp black salt, 1/2 tsp black pepper powder, and 1 tsp chana masala powder.
  11. 11Prepare the masala by mixing 2 tbsp coriander powder, 1/2 tsp turmeric powder, 2 tsp Kashmiri red chili powder, 1 tsp cumin powder, 1 tsp black salt, 1/2 tsp black pepper powder, and 1 tsp chana masala powder.
  12. 12Prepare the masala by mixing 2 tbsp coriander powder, 1/2 tsp turmeric powder, 2 tsp Kashmiri red chili powder, 1 tsp cumin powder, 1 tsp black salt, 1/2 tsp black pepper powder, and 1 tsp chana masala powder.
  13. 13Add 1/4 cup of the reserved water from the boiled chickpeas to the prepared masala and mix well to form a paste.
  14. 14Add 1/4 cup of the reserved water from the boiled chickpeas to the prepared masala and mix well to form a paste.
  15. 15Add 1/4 cup of the reserved water from the boiled chickpeas to the prepared masala and mix well to form a paste.
  16. 16Heat 2 tbsp ghee in a pan or kadai and add 1 tsp cumin seed and 1/2 tsp asafoetida. Temper the spices.
  17. 17Heat 2 tbsp ghee in a pan or kadai and add 1 tsp cumin seed and 1/2 tsp asafoetida. Temper the spices.
  18. 18Heat 2 tbsp ghee in a pan or kadai and add 1 tsp cumin seed and 1/2 tsp asafoetida. Temper the spices.
  19. 19Pour the prepared masala into the pan and cook on low-medium flame until the oil starts to separate.
  20. 20Pour the prepared masala into the pan and cook on low-medium flame until the oil starts to separate.
  21. 21Pour the prepared masala into the pan and cook on low-medium flame until the oil starts to separate.
  22. 22Add the cooked chickpeas with the reserved water to the pan and mix well.
  23. 23Add the cooked chickpeas with the reserved water to the pan and mix well.
  24. 24Add the cooked chickpeas with the reserved water to the pan and mix well.
  25. 25Add 2 slit green chilies and some ginger julienne and cook until the water slightly reduces.
  26. 26Add 2 slit green chilies and some ginger julienne and cook until the water slightly reduces.
  27. 27Add 2 slit green chilies and some ginger julienne and cook until the water slightly reduces.
  28. 28Add 1/2 tsp garam masala, 1.5 tsp amchoor powder, some kasuri methi, salt to taste, and 1 tsp ghee. Mix well.
  29. 29Add 1/2 tsp garam masala, 1.5 tsp amchoor powder, some kasuri methi, salt to taste, and 1 tsp ghee. Mix well.
  30. 30Add 1/2 tsp garam masala, 1.5 tsp amchoor powder, some kasuri methi, salt to taste, and 1 tsp ghee. Mix well.
  31. 31Garnish with chopped coriander and serve hot with puri.
  32. 32Garnish with chopped coriander and serve hot with puri.
  33. 33Garnish with chopped coriander and serve hot with puri.

Ingredients

  • 1 cup Black Chickpeas
  • 1 cup Black Chickpeas
  • 1 cup Black Chickpeas
  • 4 cup Water
  • 4 cup Water
  • 4 cup Water
  • 0 Ginger julienne
  • 0 Ginger julienne
  • 0 Ginger julienne
  • 0.5 tsp Cumin Seed
  • 0.5 tsp Cumin Seed
  • 0.5 tsp Cumin Seed
  • 1 Bay Leaf /Indian/Tej Patta
  • 1 Bay Leaf /Indian/Tej Patta
  • 1 Bay Leaf /Indian/Tej Patta
  • 0.5 tsp Salt
  • 0.5 tsp Salt
  • 0.5 tsp Salt
  • 1 tsp Pure Ghee
  • 1 tsp Pure Ghee
  • 1 tsp Pure Ghee
  • 2 tsp Coriander Powder
  • 2 tsp Coriander Powder
  • 2 tsp Coriander Powder
  • 0.5 tsp Turmeric Powder
  • 0.5 tsp Turmeric Powder
  • 0.5 tsp Turmeric Powder
  • 2 tsp Kashmiri Red chilly powder
  • 2 tsp Kashmiri Red chilly powder
  • 2 tsp Kashmiri Red chilly powder
  • 1 tsp Cumin Powder
  • 1 tsp Cumin Powder
  • 1 tsp Cumin Powder
  • 1 tsp Black Salt
  • 1 tsp Black Salt
  • 1 tsp Black Salt
  • 0.5 tsp Black Pepper Powder
  • 0.5 tsp Black Pepper Powder
  • 0.5 tsp Black Pepper Powder
  • 1 tsp Chana Masala
  • 1 tsp Chana Masala
  • 1 tsp Chana Masala
  • 2 tbsp Pure Ghee
  • 2 tbsp Pure Ghee
  • 2 tbsp Pure Ghee
  • 1 tsp Cumin Seed
  • 1 tsp Cumin Seed
  • 1 tsp Cumin Seed
  • 0.5 tsp Asafoetida
  • 0.5 tsp Asafoetida
  • 0.5 tsp Asafoetida
  • 2 Green Chilli
  • 2 Green Chilli
  • 2 Green Chilli
  • 0.5 tsp Garam Masala
  • 0.5 tsp Garam Masala
  • 0.5 tsp Garam Masala
  • 1.5 tsp Aamchoor Powder
  • 1.5 tsp Aamchoor Powder
  • 1.5 tsp Aamchoor Powder
  • 0 Kasoori Methi
  • 0 Kasoori Methi
  • 0 Kasoori Methi
  • 0 Salt
  • 0 Salt
  • 0 Salt
  • 1 tsp Pure Ghee
  • 1 tsp Pure Ghee
  • 1 tsp Pure Ghee
  • 0 Chopped Coriander
  • 0 Chopped Coriander
  • 0 Chopped Coriander

Equipment

cookerbowlkadai

Tips

  • Soak black chickpeas for 7-8 hours
  • Add a little ghee to the cooker lid to prevent water from spilling
  • Cook the chickpeas on medium-high flame until it boils
  • Dissolve the masala in the reserved water from the boiled chickpeas
  • Add ghee at the end to enhance shine and flavor