This black chickpea masala recipe is a tasty dish that will please the whole family, even on a busy weeknight. This quick black chickpea masala can be prepared in just 30 minutes and is perfect for a fuss-free evening.
Black chickpeas (also known as kala chana or black gram) are used to make the dish “Black Chickpea Masala”. I prefer the dried kind every time (but you can choose canned from Indian grocery stores).
Dark brown in color with a very rough exterior, kala chana are known for being nutrient-dense. They can be roasted as snacks, boiled or steamed, added to salads and stews, or cooked with onions, tomatoes, and a few basic spices for a delicious curry.
Also check out, General Tso’s Chickpeas, Black Chickpea Chaat, and Black Chickpea Stew
These chickpeas are Indian chickpeas, which are different from the more often consumed white chickpeas.
Not only are they heartier and more earthy in flavor, but they are also well-known for their health advantages.
Furthermore, it is vital to note that these do require cooking. To begin, soaking is recommended before cooking these dried chickpeas because they are tough and have a hard outer layer (6 hours at least but overnight is best). This makes the skin softer so that you can digest them more easily.
Second, I always advise using a pressure cooker to prepare them. It essentially simplifies and eases the difficult, time-consuming process of softening and flavoring.
Thirdly, despite being cooked, these chickpeas won’t become as mushy as white chickpeas because of their slightly tougher texture.
I like these in a very liquidy gravy, but if you want a thicker sauce, that’s OK too – just boil them for a little longer and cook with the top off after they’re done. Both are acceptable.
Why You’ll Like These Black Chickpea Masala?
These black chickpea masala are easy and quick to make. Only takes 30 minutes to prepare. It’s ideal for a busy weeknight!
Healthy: Everything in this dish is healthy for you. They’re delicious and packed with fresh ingredients.
Versatile: It’s simple to adapt to your personal preferences.
A Pantry Meal: You can quickly prepare black chickpea masala whenever the need strikes with just a few basic ingredients from your pantry!
Super Satisfying: These chickpea masala are loaded with protein! Black chickpea and ground spices make a satisfying and delightful lunch or dinner. It gives you more energy and keeps you full.
SCROLL DOWN FOR THE DETAILED RECIPE, BUT I SUGGEST YOU DON’T SKIP THE INFORMATION INCLUDED IN THE BLURB.
Health Benefits Of Black Chickpea
Black chickpea provides the following health benefits:
Black chickpeas include soluble fiber, which binds to bile acids and stops the body from absorbing them. This results in a reduction in cholesterol levels.
Consuming around three-quarters of a cup of chickpeas on a daily basis is associated with a reduction in LDL cholesterol as well as total cholesterol and triglycerides. Furthermore, the dietary fiber content of black chickpeas is higher than that of other foods.
Improve Heart Health
Antioxidants, anthocyanins, delphinidin, cyanidin, and petunidin, as well as phytonutrients and ALA, found in black chickpeas, help to keep blood vessels healthy and minimize oxidative stress, lowering the risk of heart disease. The folate and magnesium content of black chickpeas is high. Folate reduces homocysteine levels, reducing the risk of artery constriction, blood clots, heart attacks, and strokes.
Low Glycemic Index And Stabilizes Blood Sugar
The soluble fiber included in black chickpeas regulates blood sugar absorption and release. In addition, chickpeas have a low glycemic index, ranging from 28 to 32, which indicates that the carbohydrates in them are digested and broken down slowly. This helps you lose weight by curbing your appetite. Sugar levels rise more slowly and gently, which results in lower levels of blood sugar.
Aids in Digestion
Kala Chana contains a lot of fiber, which helps with digestion. It adds bulk, avoids constipation, and relieves bowel stress. According to Ayurvedic medicine, starting a day by consuming a handful of soaked black chickpeas prevents a variety of digestive issues.
Helps In Weight Loss
Fiber–rich foods can help you lose weight significantly if you include them in your diet. Insoluble and soluble fiber are abundant in black chickpeas.
Insoluble fiber relieves constipation and some other digestive issues by producing a gel-like material in the digestive tract, whereas soluble fiber aids in the defecation of bile and ferries.
Fiber also fills your stomach, keeping you fuller for longer and reducing hunger pangs. Drinking chickpea water can help curb your appetite. Therefore, eating legumes like black chickpeas, which are high in protein and fiber, can be an even more efficient method of weight loss than simply reducing the number of calories consumed.
Good For Women
Isoflavones are phytonutrients that serve as antioxidants in postmenopausal women, reducing the incidence of breast cancer, osteoporosis, and hot flashes. It is said that Leucorrhea can be cured with roasted chickpeas, brown sugar, and desi ghee. It is possible to avoid miscarriage by consuming chickpea-boiling water.
- Kala chana / black chickpea (Soaked overnight and boil with 1/2 tsp salt, until soft)
- Oil (coconut or avocado oil)
- Ginger garlic
- Coriander powder
- Cumin powder
- Garam masala
- Tomato, chopped
- Chaat masala powder
- Asafoetida (hing)
- Cilantro (chopped)
How To Make Black Chickpea Masala?
- Firstly, in a large bowl take 1 cup of black chickpeas and rinse well.
- Soak in enough water for at least 6 hours, or overnight.
- Drain off the water and transfer the chickpeas to the cooker. Add ½ tsp salt and 3 cups water.
- Cover and pressure cook for 5 whistles or until the chickpea is cooked well. Keep aside.
- In a pan heat 2 tbsp oil. Add 1 tsp cumin, onion, ginger, and garlic
- Saute on low flame until the onions turn golden brown then add chopped tomatoes.
- Keeping the flame on low, add salt, ½ tsp turmeric, 1 tsp coriander powder, ½ tsp cumin powder, ½ tsp garam masala, 1 tsp chaat masala, and a pinch of asafoetida
- Saute until the oil separates from the sides.
- Also, add ½ cup cooked chole and mash smooth.
- Cook for a minute or until everything is well combined.
- Now add pressure-cooked chole along with water and mix well
- Mix well adjusting the consistency as required.
- Cover and simmer for 10 minutes or until the flavors are absorbed well.
- Further, add chopped onion and tomato on top and garnish with chopped cilantro.
How To Store?
In the refrigerator, this black chickpea masala keeps well for 4 days. If you wish to keep the chickpea masala longer, cool it immediately after preparing it and store it in an airtight container. Freeze them for four to six weeks. Thaw in the fridge and reheat till warm. If necessary, you can add water.
- Palak poori, paratha, or steaming hot chapati are the ideal accompaniments for kala chana masala.
- If you are serving them with extra sauce or curry, serve them with jeera or basmati rice.
- You may also serve chickpea masala with Bulgar wheat or quinoa for a filling gluten-free and vegan supper.
Black chickpea: For the finest flavor and texture, use black chickpeas that are still fresh and within their expiration date. Aged chickpeas require a longer cooking time and do not produce a tasty curry.
Soaking: Because black chickpeas have tougher skin, I always recommend soaking them overnight for 6-8 hours. Soaking also softens and cooks the chickpeas, making them easier to stomach.
Tomatoes: You can use canned tomato and tomato puree instead of fresh.
Spicing: Our preferred level of seasoning for black chickpeas is mild.
Consistency: Kala chana curry’s consistency can be altered to your liking. Add a little extra water for a soupy, slightly thin consistency. Add less water for a thicker consistency. Punjabi kala chana is neither thick nor thin; it has a medium consistency.
Frequently Asked Questions
Why Is My Black Chickpea Hard And Undercooked?
If black chickpeas are too old, which means they were harvested a long time ago, they may stay hard and undercooked. Therefore, it’s crucial to purchase them from a shop where the stock is more fresh.
If you have too old black chickpeas, simply add a little baking soda before pressure cooking them. Be aware that this slightly changes the flavor.
How To Soak Kala Chana Quickly?
In a big bowl, add your kala chana and some boiling hot water. 3 cups of boiling water is required for 1 cup of chana. For one hour, cover and let soak. Check to see if they softened after an hour. To cook properly, the chana’s center needs to be softened.
Is Kala Chana The Same As Chickpeas?
Kala chana is a type of conventional chickpeas. Delicious and healthy, these lentils may be found in a variety of dishes, including curries and chaats. Because black chickpeas keep their shape, they make an excellent complement to salads, especially sprouted ones.
Which Chickpea Is Better Black Or White?
White chickpeas don’t have as many nutritional advantages as black peas. Black chickpeas also have more fiber and less glycemic index compared to white chickpeas.
Other Chickpea Recipes
- Chickpea Curry Recipe
- Vegan Chickpea. Stew
- Vegan Chickpea Burger
- Vegan Chickpea Salad
- Vegan Chickpea Flour Pancakes
- Chickpea Tacos
- Chickpea Shepherd’s Pie
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- Categories: Gluten-Free, Vegan
- Courses: Entrée, Main Course
- Cuisine: Indian
- Energy: 270 kcal / 1129 kJ
- Fat: 9.9 g
- Protein: 10.1 g
- Carbs: 37.1 g
- Preparation: 10 min
- Cooking: 30 min
- Ready in: 40 min
- For: 4 Servings
- 1 cup kala chana (black chickpeas), (Soaked overnight and boil with 1/2 tsp salt, until soft)
- 2 tablespoons avocado oil or coconut oil
- 1 teaspoon cumin
- 2 medium onion, finely chopped
- 1 teaspoon freshly grated ginger
- 3 cloves garlic, minced
- 1/2 teaspoon ground turmeric
- 1 teaspoon coriander powder
- 1/2 teaspoon cumin powder
- 1/2 teaspoon garam masala
- 1 medium tomato, chopped
- 1 teaspoon chaat masala, powder
- Pinch of asafoetida, (hing)
- 2 tablespoons cilantro chopped
- Rinse chickpeas, Soak in enough water for at least 6 hours, or overnight.
- The following day, drain the water used for soaking and transfer the chickpeas to a manual or digital pressure cooker. Add ½ tsp salt and 3 cups water.
- Cover and pressure cook for 5 whistles for manual or 18 minutes in an instant pot or electric pressure cooker or until the chickpea is cooked well. Keep aside.
- Heat oil in a large saucepan, Add cumin, onion, ginger, and garlic. Cook until onions are soft, about 3 minutes.
- Keeping the flame on low, add salt, turmeric, coriander powder, cumin powder,garam masala,chaat masala, and a pinch of asafoetida
- Also, add ½ cup cooked chole and mash smooth. cook for a minute.
- Add the remaining chole or black chickpeas with water and mix well
- Cover and simmer for 10 minutes or until the flavors are absorbed well.
Thank you Boniface