Kale Chane (Black Chickpea) Curry/Masala

Kale Chane is every Saturday affair at our Home. I missed them since I moved to Bangkok.  Any Dal or Chana Masala that I make are bit challanging if we we don’t have Pressure Cooker. My Recipe here is made without it. So here is my Kale Chane Recipe.

  • Ingredients
    • 1 1/2 cup Kala Chana (Black Chickpeas )
    • 3 cup Water for soaking
    • 2 Onions
    • 2 Tomatoes
    • 1″ Ginger Paste
    • 4 Cloves Garlic Paste
    • 4 Green Chili Pepper minced
    • 1 tbsp Oil
    • 1 tsp Cumin seeds
    • 1/3 Cup of Coriander
  • Spices
    • Pinch of Hing (Asafoetida)
    • 1 tbsp Chana Masala (or Garam Masala)
    • 1/2 tsp Jeera powder (Cumin Powder)
    • 1/2 tsp Amchur (Dry Mango Powder) ,
    • 1 tsp Dhania Powder (Coriander Powder )
    • 1/2 tsp Haldi Powder (Turmeric Powder )
    • 1 tsp Red chilli Powder
    • Salt to taste


  • PreparationIMG_20180708_183903_961
    • First thing to do when you decide to make Kale Chane (Black Chickpea) soak 1 1/2 cup Kala Chana overnight.
    • Grind 1/2 Cup well Soaked Kala Chana, 2 Chilies, Diced Tomatoes, 1″ Ginger and 4 Cloves Garlic, Make into fine paste.
    • Dice 2 Onions, 2 Chilies
  • Cooking
    • Heat Oil in Pan.
    • Add Cumin seeds, 2 Onion and 2 Chilies – Cook it until Onion turn brown.
    • Add the paste made above.
    • Add all the spices cook for 5 minutes.
    • Add 1 Cup of Kala Chana to the mix.
    • Add 3 Cups of Water and Cook the mix for 20 minutes.
    • Once cooked Garnish the Curry with Coriander.


Published by Jagdeep Singh Virdi


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