Easiest Way to Prepare Ultimate Kala Chana Masala/Black Chanamasala Cooking Basics for Beginners

Hey everyone, I hope you’re having an amazing day today. Today, I’m gonna show you how to prepare a distinctive dish, kala chana masala/black chanamasala. One of my favorites food recipes. For mine, I’m gonna make it a bit tasty. This will be really delicious.

Kala Chana Masala/Black Chanamasala is one of the most popular of recent trending meals in the world. It is enjoyed by millions daily. It is simple, it is quick, it tastes delicious. Kala Chana Masala/Black Chanamasala is something which I’ve loved my whole life. They are nice and they look wonderful.

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

The ingredients needed to make Kala Chana Masala/Black Chanamasala:

1. Take 200 grams Black Channa
2. Make ready 4 spoons Oil
3. Take 3 Onion medium sized, finely chopped
4. Prepare 5 Tomato medium sized finely chopped
5. Prepare 3 Green chillies finely chopped
6. Prepare 15 pods Garlic finely chopped
7. Get 1/2 pinch Turmeric powder
8. Get 1 1/2 spoon Rock salt
9. Prepare 1 spoon Chana masala powder
10. Take 1/2 spoon Garam masala
11. Take 1 spoon Jeera
12. Get 1/2 spoon Hing
13. Take 2 spoons chilli powder

Instructions 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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