
By Sarthak Joshi
Dry Black Chana Masala (Spicy)
7 steps
Prep:7hCook:15min
Made from black chickpeas, and without the use of onions, it beautifully brings together varied spices and can be enjoyed as is or with plain poori, Methi Poori, or Laccha Paratha.
Updated at: Wed, 16 Aug 2023 19:43:21 GMT
Nutrition balance score
Great
Glycemic Index
34
Low
Glycemic Load
56
High
Nutrition per serving
Calories1189.1 kcal (59%)
Total Fat45.4 g (65%)
Carbs161.8 g (62%)
Sugars27 g (30%)
Protein49.4 g (99%)
Sodium7070.3 mg (354%)
Fiber37 g (132%)
% Daily Values based on a 2,000 calorie diet
Ingredients
1 servings

1 cupblack chana

2 tablespoonoil

1 tablespoonJeera

½ teaspoonHing

1green chili

1 teaspooncumin seeds

2 teaspooncoriander powder

2 teaspoonred chilli powder

1 teaspoonturmeric powder

2 teaspoongaram masala

1 tablespoonsalt

1 teaspoonfennel powder

1 teaspoonAmchoor Powder

1 tablespoonKasuri Methi

2garlic cloves

1tomato
Instructions
Step 1
Wash the kala chana and soak in enough water for 6-8 hours.
Step 2
Drain the water and add the kala chana in a pressure cooker. Add 2 cups of water and 1 teaspoon salt to the pressure cooker and cook the chana till done. 2 whistle on high heat. Then simmer the heat to low and cooked for 15 minutes.
Step 3
Make a mixture of spices including Red chili powder, Coriander powder, Turmeric powder, Garam masala, Fennel powder and salt. Mix all of that with half cup water.
Step 4
Heat ghee in a pan. Once the ghee is hot, add hing and cumin seeds and let it crackle.
Step 5
Simmer the heat and add spice mixture and fry for a few seconds until the oil separates from water.
Step 6
Add finely chopped Tomato or add tomato puree.
Step 7
Add chana along and cook on medium heat until you reach your desired dryness of the sabzi.
Notes
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Delicious
Easy
Go-to
Spicy
Under 30 minutes
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