Kala Channa Masala

This is a simple punjabi curry is very easy to make and yet flavorful. Basic ingredients like onions, tomatoes, ginger and garlic along with the regular Indian spices go into it.

They have a stronger and unique flavor. It can be cooked dry or with gravy. Today I am going to prepare in gravy version so let’s get started.

Kala Channa Masala
Soaking time       : 8 hours or overnight
Prep time             : 10 minutes (excluding soaking time)
Cooking time      : 20 minutes
Total time            : 30 minutes
Servings    : 4
Category   : Main dish
Cuisine     : North Indian
1 Cup Kala Channa
1 Medium size chopped onion
1 medium size chopped tomato
2-3 Green chilies
1 Tablespoon minced ginger – garlic
0.5 Teaspoon turmeric powder
0.5 Teaspoon garam masala powder
1 Teaspoon red chili powder
1 Tablespoon Coriander powder
1 Teaspoon cumin seeds
1 Tablespoon oil
Salt to taste


  • Wash and soak the channa overnight and pressure cook channa with a little salt and turmeric powder in about 2 cups of water for 6-7 whistles. Channa should be soft.
  • Chop onion, tomato and green chili
  • Mince ginger and garlic


  • Heat oil in a pan and crackle cumin seeds, then add green chilies, ginger-garlic and onion. Sauté until translucent.
  • Add tomatoes, remaining turmeric powder, coriander powder, red chili powder and garam masala powder. Cook till oil separates.
  • Now, add the cooked channa and mix well. Add 1/2 cup of water and cook for a few minutes on medium flame until everything gets blended well with the masala. Add salt if needed.
  • Garnish with cilantro.
  • Serve the kala chana with steamed rice, rotis or chappati.

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