Kala Chana Masala

Kala Channa (Black ChickPeas Curry)

Kala Chana (black chickpeas) is a protein loaded legume. This particular curry is a simple preparation and it actually makes you feel like you have prepared some elaborate weekend kind of meal. It is a very down-to-earth earthy creamy kind of a dish. This curry can be made either dry or wet (I like it thin) and enjoyed with paratha, poori or chapati.

My Mom actually uses kala channa while she makes her korma curry. It tastes super yummy with all the spices and other vegetables. One can soak and cook the channa beforehand and freeze it. It becomes simpler and quicker to make this curry by just de-freezing and using it accordingly, that is what I do.

It makes a perfect party dish as it serves the purpose of easy entertaining. Very filling and the spices used in the curry blends in very well with the chana, making you want to eat more than one serving. Even in temples especially in South India, they serve a dry version of kala channa sabji that is very lightly tempered and it tastes so yummy.

Let us take a look at this kala chana masala (curry).

Ingredients:

• 1 cup kala chana dry ( or 2 cups of cooked kala chana)
• 1 onion finely chopped
• 2 tomatoes chopped
• 1 green chilli chopped
• 1 tsp ginger paste
• 1 tsp garlic paste
• 1 tsp chana masala (can use garam masala, goda masala or kala masala too)
• 1/2 tsp red chilly powder
• 2 tsp coriander powder
• 1/2 tsp pepper powder
• 1/2 tsp amchur (mango powder)
• salt to taste
• 3 tbsp oil
• 1 tsp lemon juice
• 1 inch ginger julienned 
• handful chopped cilantro to garnish

Preparation:

• Soak kala chana in about 5 cups of water overnight. Cook it in a pressure cooker with 4-5 cups of water and 1 tsp salt for about 8 whistles. 
• It has to be cooked to a point where it is just soft and not soggy. That's when your curry will get a nice creamy texture.
• Let the cooker cool down. Use the water from cooking in your gravy. 
• In a pan heat oil, add onions, green chilli and saute till light brown. Add ginger garlic paste and saute for a couple of minutes.
• Now add tomatoes and cook till everything comes together and leaves oil by the side. 
• Add all the powders and mix for few seconds. Pour in cooked channa and add about 2-3 cups of water and bring it to a boil. 
• Adjust water as you need. Add salt, remember you have already added while cooking channa. 
• Keep stirring in between. Simmer the curry for good 10-15 minutes. Switch off the gas. 
• Serve hot while you garnish it with ginger, cilantro and lemon juice. I really enjoy it with plain pooris or ragi pooris.

njoY!! happY cookinG!!

notes*: if you want to make it more creamy, take 3 tbsp of cooked chana and make a paste in a blender and mix it in the curry. It thickens it and gives a nice texture too.

Health benefits:

Chana is loaded with proteins. The fact that chickpeas have low glycemic index (GI) makes this legume good for diabetics. It causes a slow and steady release of glucose into the bloodstream and thus, maintains your blood sugar levels. Chickpeas also help in relieving mood changes during menstruation and post-menopausal symptoms in women. The high fibre content in chickpeas helps in promoting a healthy digestive system and intestine by lowering the risk of digestive disorders.