Recipe – Spicy Kala Chana / Kerala Kadala Curry / Punjabi Kala Chana Masala

Soaking time: 6 Hours

Prep Time: 20 Minutes

Cook Time: 25 Minutes

Serves: 4


  • Black Chickpeas (Kala Chana): 1 Cup
  • Water: As required
  • Salt: 1 Teaspoon to taste
  • Turmeric Powder: ¼ Teaspoon
  • Oil: 2 Tablespoon
  • Curry Leaves: 2-3
  • Dried Red Chili: 1
  • Bay Leaf: 1
  • Cinnamon stick: 1 small piece
  • Clove: 1
  • Cardamom: 1
  • Cumin Seeds: 1/2 Teaspoon
  • Onion: 1, chopped
  • Tomato: 2, chopped
  • Ginger: 1 teaspoon, chopped or crushed
  • Garlic: 1 teaspoon, chopped or crushed
  • Green Chili: 1, chopped
  • Garam masala Powder: ½ Teaspoon
  • Dry Mango Powder (Amchur Powder): 1/2 Teaspoon
  • Grated Coconut: 2 Tablespoon
  • Fresh Milk Cream: 1 Tablespoon
  • Cilantro (Coriander Leaves): 2 Tablespoon, chopped


  • Wash the kala chana 2-3 times and soak in water for minimum 6 hours or overnight.
  • Boil the kala chana with 2 cups of water, salt and turmeric powder in a pressure cooker for 4 whistles in medium flame.
  • Heat oil in a pan. Add cumin seeds, curry leaves, dried red chili, bay leaf, clove, cardamom, cinnamon stick. Sauté for 3-4 minutes.
  • Add onion, ginger and garlic and sauté till onions are light brown.
  • Add tomato, green chili, coconut, garam masala powder, amchur powder. Sauté for 4-5 minutes till tomatoes are cooked.
  • Turn off the heat and let it cool.
  • Grind the Masala Gravy to smooth puree. (Optional)
  • Heat little oil, add hing, add the boiled kala chana with water and grinded gravy. Mix well. And cover it for 4-5 minutes.
  • Turn off the heat. Garnish with fresh milk cream and coriander leaves.

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