Kala Chana Masala
Developing my Kala Chana Masala recipe because I want to use up my spices and ingredients in my pantry and the result was worth it.
Ingredients
Dry Kala Chana
- 2 Cups Kala chana
- 2 Cups Water
- 1 Tsp Salt
Kala Chana Masala
- 3 Tbsp Olive oil
- 2 Whole Bay leaves
- 2 Inches Cinnamon
- 2 Whole Star anise
- 6 Whole Cloves
- 4 Pods Cardamon
- 3 Tsp Cumin divided
- 3 Inches Fresh ginger minced
- 6 Cloves garlic minced
- 1 Whole Large red onion diced
- 1 Tsp Turmeric
- 2 Tbsp Chili powder
- 2 Tsp Coriander
- 1 Tsp Garam masala
- 2 Inches Aamchur
- 1/2 Tsp Hing
- 14.5 Ounces Diced tomatoes
- 1 1/2 Tsp Salt
- 1/2 Bunch Fresh cilantro
- 2 Whole Chilies
- 1 Tsp Ghee
- 1 Tbsp Kasuri methi
Instructions
Dry Kala Chana
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Add the kala chana to a bowl with the water and salt and let it soak overnight.
Kala Chana Masala
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Begin by adding the kala chana to water and let soak over night. Rinse the kala chana, salt ane enough water to cover the dal to a pressure cooker. Set for 45 minutes and up to an hour. The dal should be tender. Drain and set aside.
In a cast iron skillet heat 3 tbsp oil. Add the bay leaves, cinnamon, star anise, cloves, cardamom pods and 1 tsp of the cumin. Saute on low flame until the spices turn aromatic. Next, add the onion, ginger and garlic and saute until the onions turns golden brown. Keep the flame on low, add the diced tomatoes. Simmer for five minutes. Next, add the kala chana into the pot. Now, add in the rest of the spices. Simmer for fifteen minutes. Now mash some of the kala chana and mix well. Simmer for another ten to fifteen minutes. Finish by adding the fresh coriander, the chillies, the ghee and the kasuri methi. Mix well and simmer for ten minutes.
Serve over rice. Enjoy!