The Brown Chickpeas
In the Indian subcontinent, the brown chickpeas are commonly used to make curry, kebab, salad, or other snacks. They are commonly known as kala chana. It is a fantastic plant-based vegan protein. Many communities in India follow a no onion, no garlic diet regime. The reason is mainly religious. Hence, there is a whole section of Indian food recipes without onion and garlic. This kala chana masala is one such curry recipe that is perfect for festive feasts and does not require onion and garlic. Reasons To LOVE Kala Chana Masala
easy to cook one-pot wonder vegan and gluten-free plant-based high protein meal-prep and microwave-friendly
Soaking Brown Chana
Like many other legumes and beans, the dry black chana requires a soaking time of 5 – 6 hours before cooking. The soaking process reduces the cooking time, deactivates anti-nutrients, and improves the amount of magnesium, zinc, and iron you absorb. I would not recommend cooking dry black chickpeas without soaking. They taste bland and take a hell lot of time to cook. If you are using canned chickpeas, then this step is not required. Rinse the canned chickpeas nicely and add to the curry masala.
How To Make Chana Curry
I am using a stovetop pressure cooker for this Kala chana recipe. You can follow the same process in an instant pot as well. Tomato Paste: Combine ginger, tomato, and green chili to make a smooth paste in a blender (image 2). The Aromatics: Heat mustard oil in a pressure cooker till it starts smoking. Reduce the heat to low. Add bay leaf, black cardamom, and cumin seeds. Saute for a minute to release the aroma of the spices (image 4). Fry Masala: Add tomato paste made in Step 1 along with salt, red chili powder, turmeric powder, and coriander powder. Fry the masala over low heat till oil separates (image 6). Soaked Chana: Drain water from the soaked chana. Add them to the pressure cooker. Mix nicely to combine all the ingredients. Fry for a minute. Pressure Cook: Add 1 – 2 Cups of water. Stir to combine. Close the lid of the pressure cooker. Put the whistle. Cook brown chana over low heat for 15 minutes or 3 – 4 whistles. Finishing Touch: Once chana masala is cooked, add mango powder, garam masala, and dry fenugreek leaves (kasuri methi). Stir to combine. Cook for a minute. Garnish with julienned ginger, green chili, and fresh coriander.
Serving Suggestion
The best way to enjoy kala chana masala is with piping hot chapati, palak poori, atta poori, or paratha. If you make them with extra gravy or curry, serve them with jeera rice or basmati rice. For a wholesome gluten-free and vegan meal, you can also serve chana masala with quinoa or bulgar wheat.
Navratri Prasad Sukha Kala Chana
On the festive occasion of Navratri Pujan or Ram Navmi, the prasad of Halwa, Chana, and Puri is offered to the Goddess Durga. No onion, garlic, tomato, ginger, green chili, or garam masala is added to the prasad chana. It is cooked in pure ghee with cumin seeds, turmeric powder, red chili powder, salt, and water. A true Sattvic-style dish.
More Indian Curry Recipes
Paneer Butter Masala Phool Makhana Curry Dahi Potato Curry Boondi Ki Kadhi Chana Masala Aloo Ki Sabzi Arbi Ki Sabzi
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