Kala Chana Masala with Roti (Home-Style)
9 hours 5 minutes
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About Kala Chana Masala with Roti (Home-Style)
A hearty, earthy black chickpea curry in a spiced onion and tomato gravy, finished with garam masala and a touch of amchur for tang. It is a rustic, satisfying dish that tastes even better with a soft roti.Kala chana takes time to soak and cook, which makes this a perfect weekend recipe.
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Recipe Time & More
Prep15 minutes
Cook50 minutes
Total9 hours 5 minutes
Ingredients
For the Kala Chana Masala
- 3/4 cup Kala chana Washed and soaked overnight for 8 hours
- 2 cup Water For pressure cooking, keep the cooking liquid
- 1/4 tsp Salt For pressure cooking
- 2 tsp Oil
- 1/2 tsp Cumin seeds
- 1 Onion Medium, finely chopped
- 1 tsp Ginger garlic paste
- 1 Green chilli Slit lengthwise
- 2 Tomato Medium, pureed
- 1/4 tsp Turmeric powder
- 1/2 tsp Red chilli powder Adjust to taste
- 1 tsp Coriander powder
- 1/2 tsp Cumin powder Roasted
- 3/4 tsp Salt Or as required
- 3/4 tsp Garam masala
- 1/2 tsp Amchur Dry mango powder
- 2 tbsp Fresh coriander leaves Finely chopped, for garnish
For the Roti
- 1 cup Whole wheat flour
- 1/2 cup Water Adjust as needed for soft dough
- 1/4 tsp Salt Optional
Instructions
Cooking the Chana
- Add the soaked kala chana, 2 cups of water and 1/4 teaspoon salt to a pressure cooker. Cook for 6 to 7 whistles until the chana is soft. Let the pressure release naturally and keep the cooking liquid.
Preparing the Roti Dough
- Mix the whole wheat flour, salt and water in a bowl. Knead into a soft, smooth dough, cover and let it rest while you cook.
Making the Masala
- Heat the oil in a pan over medium heat. Add the cumin seeds and let them splutter. Add the onion and cook for 6 to 7 minutes until golden brown.
- Add the ginger garlic paste and green chilli and cook for 1 minute. Add the tomato puree and cook for 5 to 6 minutes until the oil starts to separate.
- Add the turmeric, red chilli powder, coriander powder, cumin powder and salt, and cook for 1 minute.
Simmering the Curry
- Add the cooked chana with about 1 cup of the cooking liquid. Mash a few chana with the back of a spoon to thicken the gravy. Simmer for 10 minutes. Stir in the garam masala and amchur and garnish with coriander.
Rolling and Cooking the Rotis
- Divide the dough into 4 equal portions. Roll each portion into a thin round. Cook each roti on a hot tawa for about 1 minute per side, then puff it briefly over an open flame. Keep the rotis covered until serving.
Recipe Notes
Good To Know
Kala chana is high in fibre and protein and keeps you full for a long time. Using the cooking liquid in the gravy adds flavour and keeps the curry from being watery.How to Use in the Meal Plan
This is a weekend lunch. Soak the kala chana the night before. Serve half of the curry, about 1 1/2 cups, with 2 rotis.Expert Tips
Kala chana takes longer than other chickpeas, so do not skip the overnight soak. If it is still firm after the whistles, cook for another 10 minutes. Mashing a few chana thickens the gravy naturally without any cream or extra oil.Serving Suggestion
Serve hot with rotis, sliced onion and a wedge of lemon.Storage Instructions
Store in the refrigerator for up to 2 days. The curry tastes better the next day. Reheat gently with a splash of water.Related Posts You May Like
Recipe Nutrition
Calories: 545kcalCarbohydrates: 98gProtein: 21gFat: 10gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 3gTrans Fat: 0.01gSodium: 1589mgPotassium: 1172mgFiber: 13gSugar: 7gVitamin A: 1427IUVitamin C: 26mgCalcium: 207mgIron: 7mg
