Kala Chana Masala/Black Chanamasala
Kala Chana Masala/Black Chanamasala

Hey everyone, hope you’re having an amazing day today. Today, I will show you a way to make a special dish, kala chana masala/black chanamasala. It is one of my favorites food recipes. This time, I’m gonna make it a bit unique. This will be really delicious.

Kala Chana Masala/Black Chanamasala is one of the most popular of recent trending foods on earth. It’s simple, it’s quick, it tastes delicious. It’s appreciated by millions daily. They’re fine and they look fantastic. Kala Chana Masala/Black Chanamasala is something that I’ve loved my entire life.

To begin with this particular recipe, we have to first prepare a few components. You can have kala chana masala/black chanamasala using 13 ingredients and 8 steps. Here is how you can achieve that.

The ingredients needed to make Kala Chana Masala/Black Chanamasala:
  1. Get 200 grams Black Channa
  2. Take 4 spoons Oil
  3. Make ready 3 Onion medium sized, finely chopped
  4. Prepare 5 Tomato medium sized finely chopped
  5. Take 3 Green chillies finely chopped
  6. Prepare 15 pods Garlic finely chopped
  7. Make ready 1/2 pinch Turmeric powder
  8. Make ready 1 1/2 spoon Rock salt
  9. Prepare 1 spoon Chana masala powder
  10. Prepare 1/2 spoon Garam masala
  11. Get 1 spoon Jeera
  12. Prepare 1/2 spoon Hing
  13. Get 2 spoons chilli powder
Steps to make Kala Chana Masala/Black Chanamasala:
  1. Soak chanaovernight and keep it ready.
  2. Add 4 spoons oil in a pressure cooker and splutter jeera. Then add finely chopped garlic and green chillies and saute for 1 minute.
  3. Add onions and fry till golden brown.
  4. Then add finely chopped tomatoes, rock salt and a pinch of turmeric powder and cook till tomatoes turn mushy
  5. Then add 2 spoons chilli powder and half a spoon of hing powder and saute for 30 seconds
  6. Add chana and coat the gravy over the chana and add 2 cups of water.
  7. Pressure cook for 10 whistles and open the lid after pressure settles down. Add chana masala powder and garam masala powder and coriander leaves and stir and turn off the flame. Note: If there is excess water after removing the lid, cook till all the water is evaporated by keeping the cooker open without lid and finally add garam masala powder, chana masala powder and coriander leaves.
  8. Serve hot with roti, phulkas, chapathis, pooris and bhutaras.

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