Chana Masala/Spicy Black Chickpeas

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Today I am going to share one of the most humble curries of north India which is the black chickpea curry.  There is nothing fancy about it and most of the time we neglect this because we don’t think it’s Instagram worthy.

Cooked with basic Indian spices this curry is comforting and healthy at the same time. With low glycemic index and high fibre content, this can be your go-to curry for weight loss. This is versatile and can be paired with rice, roti, quinoa, couscous or green salads.


Black chickpeas-2 cups, soaked overnight, and boiled the next day with one teaspoon of salt, until it is soft and you can crush it between your two fingers.

Onion-2 thinly sliced

Ginger garlic paste-1 tablespoons

Coriander powder-1 tablespoons

Red chilli powder-1 teaspoon or according to taste.

oil-2 tablespoons

Cumin seeds-1 teaspoon

Asafoetida-1 teaspoon.

Ripe tomatoes -2 medium sizes or one big. Chopped.

Bay leaf-2

Lemon -1 cut into few pieces

Cilantro leaves-1/2 cup.

Turmeric -1 teaspoon

Salt -1 teaspoon

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Take a heavy bottomed pan.

Add oil.

Add bay leaf, cumin seeds and asafoetida

Add onion.

Saute it for 2-3 minutes.

Add ginger garlic paste

Saute it for 2 minutes.

Add corainder powder ,red chilli poder ,turmeric and salt .

Mix it nicely and after frying it for like 2 minutes on low flame add tomatoes.

Cover it for 2-3 minutes and then saute it.

Add 1/.2 cup of water to the masala.

Then saute it for around 8 to 10 minutes on low flame with lid on.

Do it till it releases the oil and looks like a nice curry base. Make sure onion and tomatoes are totally soft.

Add chickpeas and mix it well.

Cook it while covered for 7-8 minutes.

Add two cups of water.

Curry is ready when this gravy looks almost half of it was, it will be thick now.

Serve it over rice or with roti

You can have it alone as well. it is a wonderful comfort food.

Garnish with chopped cilantro and lemon juice.


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