Hello foodies! Welcome to Naiya's Kitchen 🧑🏻🍳😊
Craving a curry that’s both incredibly wholesome and absolutely packed with flavor? Look no further than this classic Home-Style Kala Chana with Gravy! Dark, earthy, and satisfying, desi chickpeas are simmered in a rich, tangy tomato and onion base until the gravy is velvety smooth and the chana is perfectly tender. It's the ultimate weeknight meal, a protein-packed superstar that’s accidentally vegan and guaranteed to be a new family favorite.
There are some dishes that do more than just fill your stomach—they warm your soul and transport you straight back to your childhood kitchen. For me, that dish is a hearty bowl of Kala Chana Masala, the simple, soulful curry made with dark, earthy desi chickpeas and a rich, tangy gravy. This isn't the quick-fix version; this is the slow-cooked, authentic, home-style recipe my grandmother perfected. Get ready to dive into the comfort of this classic Indian staple, a true taste of home with every spoonful.
And there you have it—a bowl of home-style Kala Chana Masala that truly tastes like love. This dish is meant to be savored slowly, ideally with a side of fluffy rice or a hot stack of rotis. Don't be intimidated by the long simmering time; the incredible depth of flavor is your delicious reward. Give this authentic recipe a try, and let me know in the comments if it brings back any wonderful childhood memories for you too! Ready to master this iconic Indian dish? Enjoy cooking 🔪😋
Soaking time - 5 to 7 hours
Preparation time - 10 minutes
Cooking time - 15 to 20 minutes
Serves - 2 persons
Ingredients to make Authentic Home-Style Kala Chana Gravy:
1/2 cup kala/desi chana
2 tablespoon oil
1 teaspoon cumin seeds
1 small onion
5 to 6 cloves garlic
1 small piece ginger
2 teaspoon gram flour/besan
1 small tomato
1 teaspoon asafoetida
1 tablespoon kashmiri red chilli powder
1/2 teaspoon turmeric powder
2 teaspoon cumin coriander powder
Salt to taste
A pinch soda bi carb
For garnishing:
Onion
Coriander
Method to make Authentic Home-Style Kala Chana Gravy:
- Wash and soak chana in hot water for minimum 5 to 6 hours.
- After that drain water and again wash chana.
- In a pressure cooker add chana, salt and pinch of soda bi carb. Add required water and pressure cook until soft. It may require 4 whistles. It may different as per condition.
- When cool drain water.
- Roughly crush onion, garlic and ginger together. Crush tomato.
- In a pan add oil and cumin seeds. When they crackles add onion paste to it. Saute for 2 minutes and then add besan to it. Again cook for 2 minutes at slow flame. Add tomato paste and cook. Add some water if needed.
- Now it's time to add dry spices to it. Cook well.
- Add boiled kala chana and mix well.
- Add water to set consistency.
- Boil for 5 to 7 minutes.
- Our piping hot Authentic Home-Style Kala Chana Gravy is ready to serve.
- You can garnish it with coriander, chopped onion and sev.
- Serve it with roti ot rice.
