Kala Chana Masala

The method

Step by step

Written for first-time cooks — every quantity, timing and cue is spelled out.

1. 01

   Prepare Kala Chana

   Take 1 cup (200g) of dried kala chana and put them in a large mixing bowl. Add enough water to cover them by at least 3-4 inches (about 3 cups of water). Let them soak overnight, or for at least 8 hours. The chana will swell up and become much larger.

2. 02

   Pressure Cook Kala Chana

   Drain the soaked kala chana completely. Transfer them to a pressure cooker. Add 3 cups of fresh water and 1/2 tsp of salt. Close the lid of the pressure cooker and cook on high flame until the first whistle, then reduce the flame to medium and cook for 20-25 minutes (about 6-8 whistles). Let the pressure release naturally; do not open the lid forcefully. The chana should be soft when pressed between your fingers.

3. 03

   Prepare Aromatics

   While the chana is cooking, prepare your aromatics. On a chopping board, finely chop 1 large onion (about 150g) into very small pieces, roughly the size of a mustard seed. Grate 1 inch of ginger and mince 3 cloves of garlic. Finely chop 2 medium tomatoes (about 250g) or blend them into a smooth puree using a blender.

4. 04

   Sauté Onions

   Place a kadhai/wok on medium flame. Add 2 tbsp of cooking oil and let it heat for about 1 minute. Add 1 tsp of cumin seeds and let them splutter for 10-15 seconds until they turn light brown and smell fragrant. Immediately add the finely chopped onions and sauté them using a wooden spoon. Cook on medium flame for about 7-9 minutes, stirring frequently, until they turn light golden brown and become soft.

5. 05

   Add Ginger-Garlic and Spices

   Add the grated ginger and minced garlic to the sautéed onions. Cook for 1 minute on medium flame, stirring continuously, until the raw smell disappears. Now, add 1/2 tsp turmeric powder, 1.5 tsp coriander powder, and 1/2 tsp red chili powder. Mix well and cook for 30 seconds, stirring constantly, to toast the spices.

6. 06

   Cook Tomato Masala

   Add the finely chopped or pureed tomatoes to the kadhai. Add 1 tsp of salt (this helps the tomatoes cook faster). Mix everything well. Cook on medium-low flame for about 8-10 minutes, stirring occasionally, until the tomatoes soften, release their water, and the oil starts to separate from the sides of the masala. The mixture will look thick and glossy.

7. 07

   Combine Chana with Masala

   Once the pressure from the cooker has completely released, open the lid. Drain the cooked kala chana, reserving the cooking liquid. Add the drained kala chana to the tomato-onion masala in the kadhai. Mix gently to coat the chana evenly with the masala. Cook for 2 minutes on medium flame, stirring occasionally.

8. 08

   Simmer and Finish

   Add 1 cup of the reserved kala chana cooking liquid (or fresh water if you discarded the liquid) to the kadhai. Bring the mixture to a gentle boil, then reduce the flame to low. Cover the kadhai and let it simmer for 15 minutes, allowing the flavors to meld. The gravy will thicken slightly.

9. 09

   Final Touches

   After 15 minutes, remove the lid. Stir in 1 tsp of amchur powder and 1/2 tsp of garam masala. Mix well. Cook for another 2 minutes on low flame. Taste and adjust salt if needed. The kala chana masala should have a thick, rich gravy.

10. 10

    Garnish and Serve

    Turn off the flame. Garnish with 2 tbsp of freshly chopped coriander leaves. Serve your Kala Chana Masala hot with rice, roti, or puri. Enjoy your delicious, homemade meal!