30 Apr 2026
Want a easy, filling curry for a busy weekday meal? Then make this black chickpea masala with cooked kala chana, onion, tomato, curry leaves, and primary Indian spices. This dry-style curry is stuffed with taste, and the masala comes collectively shortly.
The chickpeas get coated with the onion-tomato spice combination as a substitute of sitting in a free gravy, making it excellent with rice, roti, and even as a filling for a chapati wrap. When you get pleasure from Indian chickpea recipes, this kala chana masala will probably be a staple in your weekly meal rotation.
This kala chana masala has a country, home-style texture. The black chickpeas flip deep and earthy as soon as they’re coated with the spiced onion-tomato masala.
Kala chana additionally holds its form superbly after cooking. It stays agency and chewy, which makes it splendid for this dry-style masala. Softer legumes like mung beans or brown lentils break down extra simply, so that they work higher in dal recipes than in this type of sautéed curry.
This black chickpea recipe can also be an ideal addition to your weekly Indian vegetarian meal prep routine. When you cook dinner kala chana forward of time, you may make this masala shortly through the week. You may also discover my different Indian chickpea recipes for extra methods to make use of chickpeas in on a regular basis meals.
Completely satisfied Cooking!
–Sravanthi
Step 1: Warmth oil in a pan on medium warmth. Add cumin seeds and allow them to sizzle for 30 seconds.
Step 2: Add onion, ginger, garlic, and curry leaves. Sauté for 3 to 4 minutes, or till the onion softens.
Step 3: Add chopped tomatoes. Cook dinner for two to three minutes, or till they soften.
Step 4: Add turmeric, pink chili powder, coriander powder, garam masala, and salt. Stir nicely.
Step 5: Add the cooked black chickpeas. Combine till they’re totally coated with the masala.
Step 6: Sauté for 3 to five minutes on medium warmth, stirring sometimes.
Step 7: Add kasuri methi and coriander leaves. Stir as soon as and switch off the warmth.
Step 8: Serve with rice, roti, chapati, or as a part of a wrap.
This black chickpea masala is straightforward to pair with on a regular basis Indian meals.
This black chickpea masala is a fast, dry-style Indian curry made with cooked kala chana, onion, tomato, curry leaves, and pantry spices. Serve it with rice, roti, or chapati for a easy on a regular basis meal.
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Warmth oil in a pan or Instantaneous Pot on sauté mode. Add cumin seeds. Allow them to sizzle for about 30 seconds till aromatic.
½ teaspoon oil, ¼ teaspoon cumin seeds
Add chopped onion, minced ginger, minced garlic, and curry leaves. Sauté for 3 to 4 minutes, or till the onion softens.
¼ cup onion, ½ teaspoon ginger, ½ teaspoon garlic, 1 sprig curry leaves
Add chopped tomatoes. Stir and cook dinner for two to three minutes, or till the tomatoes soften and start to interrupt down.
½ cup tomatoes
Add turmeric, pink chili powder, coriander powder, garam masala, and salt. Stir nicely so the spices coat the onion-tomato base.
½ teaspoon coriander powder, ¼ teaspoon pink chili powder, ¼ teaspoon turmeric powder, ¼ teaspoon garam masala powder, ¼ teaspoon salt
Add the cooked kala chana. Stir nicely till the chickpeas are totally coated with the masala.
1.5 cups kala chana
Cook dinner for 3 to five minutes on medium warmth, stirring sometimes. Add kasuri methi and coriander leaves. Stir as soon as extra and switch off the warmth.
¼ teaspoon kasuri methi powder, Coriander leaves
Energy: 139kcalCarbohydrates: 21gProtein: 7gFats: 4gSaturated Fats: 0.4gPolyunsaturated Fats: 1gMonounsaturated Fats: 1gTrans Fats: 0.01gSodium: 640mgPotassium: 322mgFiber: 7gSugar: 2gVitamin A: 425IUVitamin C: 17mgCalcium: 62mgIron: 2mg
I hope you do this easy kala chana masala in your kitchen. When you make it, please go away a remark and let me know the way you served it, with rice, roti, or as a wrap. Your suggestions helps me share extra sensible Indian vegetarian curry recipes that work for on a regular basis meals.
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