Kala Chana Masala Curry Recipe
A high protein Rajasthani recipe with kala chana (brown chickpeas) - soaked overnight, sunflower oil - as required, bay leaf (tej patta). Ready in 40 min, serves 4.
Curated byPriyanka Rathore🇮🇳
Instructions
14 steps- 1
To begin making the Kala Chana Masala recipe, firstly boil the soaked black chickpeas in a pressure cooker until the cooker release at least 3 whistles
kala chana (brown chickpeas) - soaked overnight(2 cups) - 2
When they are soft, drain the water and keep them aside
water - as required - 3
Heat oil in a heavy bottomed pan
- 4
Add cumin seeds, mustard seeds and hing
cumin seeds (jeera)(1 teaspoon)mustard seeds(1 teaspoon) - 5
Let the mustard seeds crackle
cumin seeds (jeera)(1 teaspoon)mustard seeds(1 teaspoon) - 6
Once it is done, add the tomatoes and green chillies and let it cook for about 5 minutes
green chillies - finely chopped(2)tomato - chopped(2)red chilli powder(1 teaspoon) - 7
Meanwhile mix the whole wheat flour properly with 3 tablespoons water
whole wheat flour(1/2 tablespoon)water - as required - 8
Keep it aside
- 9
Add the black chickpeas in the pan
- 10
Next, add red chilli powder, turmeric powder, coriander powder, salt and the whole wheat flour mixture
whole wheat flour(1/2 tablespoon)salt - as requiredred chilli powder(1 teaspoon)turmeric powder (haldi)(1/2 teaspoon)coriander powder (dhania)(1 teaspoon)sprig coriander (dhania) leaves - finely chopped(3) - 11
Mix everything properly and let it cook for about 2 to 3 minutes
- 12
Once done add the lemon juice and garnish it with chopped coriander leaves
green chillies - finely chopped(2)tomato - chopped(2)coriander powder (dhania)(1 teaspoon)lemon juice(3/4 teaspoon)sprig coriander (dhania) leaves - finely chopped(3) - 13
Serve Kalal Chana Masala along with Phulkas and Gujarati Dal for a perfect weekday meal
kala chana (brown chickpeas) - soaked overnight(2 cups) - 14
You can also pack this in your lunch box along with Pudina Tawa Parathas
Rate this recipe
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Kala Chana Masala Curry Recipe
A high protein Rajasthani recipe with kala chana (brown chickpeas) - soaked overnight, sunflower oil - as required, bay leaf (tej patta). Ready in 40 min, serves 4.
Curated byPriyanka Rathore🇮🇳
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Directions
14 steps- 1
To begin making the Kala Chana Masala recipe, firstly boil the soaked black chickpeas in a pressure cooker until the cooker release at least 3 whistles
kala chana (brown chickpeas) - soaked overnight(2 cups) - 2
When they are soft, drain the water and keep them aside
water - as required - 3
Heat oil in a heavy bottomed pan
- 4
Add cumin seeds, mustard seeds and hing
cumin seeds (jeera)(1 teaspoon)mustard seeds(1 teaspoon) - 5
Let the mustard seeds crackle
cumin seeds (jeera)(1 teaspoon)mustard seeds(1 teaspoon) - 6
Once it is done, add the tomatoes and green chillies and let it cook for about 5 minutes
green chillies - finely chopped(2)tomato - chopped(2)red chilli powder(1 teaspoon) - 7
Meanwhile mix the whole wheat flour properly with 3 tablespoons water
whole wheat flour(1/2 tablespoon)water - as required - 8
Keep it aside
- 9
Add the black chickpeas in the pan
- 10
Next, add red chilli powder, turmeric powder, coriander powder, salt and the whole wheat flour mixture
whole wheat flour(1/2 tablespoon)salt - as requiredred chilli powder(1 teaspoon)turmeric powder (haldi)(1/2 teaspoon)coriander powder (dhania)(1 teaspoon)sprig coriander (dhania) leaves - finely chopped(3) - 11
Mix everything properly and let it cook for about 2 to 3 minutes
- 12
Once done add the lemon juice and garnish it with chopped coriander leaves
green chillies - finely chopped(2)tomato - chopped(2)coriander powder (dhania)(1 teaspoon)lemon juice(3/4 teaspoon)sprig coriander (dhania) leaves - finely chopped(3) - 13
Serve Kalal Chana Masala along with Phulkas and Gujarati Dal for a perfect weekday meal
kala chana (brown chickpeas) - soaked overnight(2 cups) - 14
You can also pack this in your lunch box along with Pudina Tawa Parathas
Rate this recipe
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