Black chana masala recipe | how to make punjabi kala chana curry

Black Chick peas cooked with chana masala in a kadai

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Normally we make chole or chana masala using white chickpeas ( safed chana),but today I have made same using black chickpeas (kala chana )

Black chickpeas are a rich source of protein and is excellent for growing up kids and people who are into sports or need lots of energy. Cook black chana well for around 10-12 whistles so they are really soft & easy to digest.Also dont throw water in which you have cooked chana use the same to add in sabji.

If you like black chana then click here for recipe of black chana curry (amti) maharashtrain style or kala chana chat or kala chana sundal.

Chole tastes good when accompanied with bhature or poori and plain rice.Chole is my all time favourite .if you too like here are few chole recipes for you.

chole pulav
chole salad
amritsari chole
pindi chana
kadhai chole
punjabi chole


Pls click on crispy-bhature for the recipe of bhature & click  on puri for recipe of poori

INGREDIENTS

Black chana /kala chane - 1 cup
Salt to taste
Oil 5 tablespoons
Cumin seeds 1 tablespoon
Onion 1 large
Ginger paste 1 tablespoons
Coriander powder 1 tablespoon
Red chilli powder 1 1/2 teaspoons
Garlic paste 1 tablespoon
Turmeric powder 1/2 teaspoon
Cumin powder 2 teaspoons
Garam masala powder 1/2 teaspoons
Green chillies, slit 2-3
Tomatoes 2 medium

FOR CHANNA MASALA

Pomegranate seeds (anardana) 1 tablespoon
Cumin seeds 1/2 teaspoon
Coriander seeds 1 tblspoon
Black peppercorns 7-8
Black cardamom -1
bay leaf 1
Whole dry red chillies 2 

GARNISHING

Coriander leaves

Onion rings

METHOD

1. Wash and soak black chana in three cups of water overnight. Take chana in a pressure cooker along with three cups of water and salt. Pressure cook till soft. 
2. Saute onions & tomatoes slightly & grind to paste
3. Prepare chana masala by coarsely grinding all the ingredients together in a grinder.
4. 
5. Heat three tablespoons of oil in an iron kadai (lohe ki kadai) and add cumin seeds.
6.  When they begin to change colour, Add ginger and garlic pastes, powdered chana masala, coriander powder, red chilli powder, turmeric powder and half of the cumin powder. Add little water or else masala will get burnt.saute it for 1 minute.
7.  Next add onion and  tomato paste & fry till oil starts separating. add a pinch of kasuri methi
8. 
9. Add boiled chana with the water, salt, garam masala powder and let it cook for five to six minutes.
10. In another pan, heat two tablespoons of oil, add slit green chillies, remaining cumin powder and tomatoes.
11. 
12.  Cook for a minute and transfer the mixture into the kadai. Stir and allow it cook on low heat till u get the required consistency. Serve hot with onion rings & kothimbir and crispy bhature.Click here for crispy-bhature recipe .