Kala Chana Masala (Spicy Black Chickpeas Curry)

  1. Black chickpeas (kalay chanay)1 cup
  2. Baking powder (baking soda) a pinch
  3. Cumin seeds 1 tsp.
  4. Green chillies (thinly sliced) 3
  5. Ginger garlic paste 1 tbsp.
  6. Coriander powder 1 tbsp.
  7. Turmeric powder 1/4 tsp.
  8. Tamarind pulp 2 tbsp.
  9. Gram flour 1 tsp.
  10. Onion (chopped) 1
  11. Tomatoes (chopped) 2-3
  12. Curry leaves 6-8
  13. Salt to taste
  14. Oil 4 tbsp.


  • Take chickpeas in to a large pan.
  • Cover with cold water.
  • Add baking soda and leave to soak for 6-8 hours.
  • Bring to boil and cook for 2 minutes.
  • Drain the chickpeas.
  • Discard the cooking water and wash them thoroughly.
  • Put the chickpeas back in the pan.
  • Cover with a liter of fresh water and little salt.
  • Bring to boil.
  • Turn down the heat and cook till tender.
  • Heat oil in a  wok.
  • Add cumin seeds and fry them for a few seconds.
  • Stir in the onions and ginger garlic paste followed by the green chillies, salt, coriander powder, turmeric and chilli powder.
  • Put tomatoes and fry until they are soft and cooked.
  • Add little water if it begins to stick to the bottom of the pan.
  • Mix tamarind pulp and gram flour with little water.
  • Add it to the pan.
  • Put boiled chickpeas.
  • Cook for 5 minutes.
  • Garnish and serve with bread or boiled rice.

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