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Kala Chana Masala (No Onion No Garlic) - Instant Pot and Stovetop

By Jigna
This Kala Chana Masala recipe is healthy, delicious, without onion and garlic but full of flavors! It is a simple but satisfying, wholesome, protein-packed, and nutritious dish.
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Prep Time 10 minutes
Cook Time 30 minutes
Soaking Time 4 hours
Total Time 4 hours 40 minutes
Cuisine Indian
Course Main Course, Side Dish
Diet Jain, No Onion No Garlic, Vegetarian, Vegan
Servings 3

Video

Ingredients
  

  • 1 cup Kala Chana (black chickpeas)
  • 1 tablespoon oil
  • 1 teaspoon cumin seeds
  • 1 tablespoon ginger paste
  • 1 teaspoon green chili paste
  • 2 celery stalks finely chopped
  • 1 cup tomatoes finely chopped
  • 2 tablespoon chickpea flour
  • Salt to taste
  • ¼ teaspoon turmeric powder
  • 1 teaspoon red chili powder
  • 1 teaspoon cumin powder
  • 1 teaspoon Garam masala or Chana masala
  • 2 cups water
  • ¼ teaspoon sugar (optional)
  • 2 tablespoon Coriander leaves finely chopped
  • Lime or lemon juice to taste

Instructions
 

Instant Pot Method

  • Wash Kala Chana (Black Chickpeas) and soak in 3 cups of water for 5-8 hours.
  • When you are ready to make Kala Chana Masala, drain the water from Chana and set it aside.
  • Start the Instant Pot on saute mode and heat the oil in it. Add cumin seeds, and after they sizzle, add ginger and chili paste. Continue to saute for a few more seconds.
  • Add chopped celery, mix well, and saute for a minute. Add chickpea flour, mix, and right away, add tomatoes. Mix well and continue cooking for a minute.
  • Add salt, turmeric powder, red chili powder, cumin powder, and Garam masala powder or Chana masala. Continue cooking until tomatoes are soft and mushy and the oil separates from the sides.
  • Add Kala Chana and 2 cups of water. Mix well.
  • Press cancel and close the Instant Pot lid. Press the bean/grain button; it will show 30 minutes automatically. Cook it for 30 minutes on high.
  • When the time is over and the Instant Pot beeps, let the pressure release naturally (NPR).
  • Open the lid and stir well. Add lime juice, sugar, and coriander leaves. Mix well and transfer the Kala Chana Masala to the serving bowl.

Stovetop Pressure Cooker Method

  • Wash Kala Chana (Black Chickpeas) and soak in 3 cups of water for 6-8 hours or overnight.
  • When you are ready to make Kala Chana Masala, drain the water from Chana and set it aside.
  • Heat oil in a pressure cooker and add cumin seeds. Once cumin seeds start to sizzle, add chili and ginger paste and saute for a few seconds.
  • Add chopped celery and cook for a minute.
  • Add chickpea flour, mix, and right away, add chopped tomatoes. Mix well and cook for a minute.
  • Add salt, turmeric powder, red chili powder, cumin powder, and Garam masala powder or Chana masala. Continue cooking until tomatoes are soft and mushy and the oil separates from the sides.
  • Add Kala Chana and 2 cups of water. Mix well.
  • Cover the pressure cooker lid and cook for 8-9 whistles or until chana is cooked thoroughly.
  • Once pressure is released from the cooker, open the lid. Add lime juice, sugar, and coriander leaves. Mix well and transfer the curry to the serving bowl.

Serving Suggestions

  • Kala Chana Masala can be served as a main course curry for lunch or dinner. You can serve it with Roti, Paratha, or Naan. It perfectly goes with rice as well.
  • You can also serve this dish as a side with another vegetable curry.
  • I love to have a bowl of this Kala Chana Masala and eat just like that. It is great as a soup, very filling and protein-packed.

Notes

  1. Soaking: It is essential to soak the legumes for at least 6-8 hours or overnight. Soaked chickpeas are easier to digest. Also, soaking helps them to cook faster and evenly.
  2. Tomatoes: Tomatoes are essential elements of this recipe as they make the base of the dish. So choose ripe tomatoes for the best result.
  3. For The Strict Jain Diet: If you plan to make it for lunch, you can soak chana early in the morning to avoid overnight soaking. So, you can soak it for at least 5 hours. If you do not use fresh ginger, use ¼ teaspoon ground ginger instead. Add ground ginger along with other ground spices.
  4. Ghee: If you like to add more flavors, add ghee instead of oil. Or, add half oil and half ghee.

Nutrition (Approximate Values)

Calories : 298kcalCarbohydrates : 43gProtein : 12gFat : 9gSaturated Fat : 0.4gPolyunsaturated Fat : 2gMonounsaturated Fat : 3gTrans Fat : 0.02gSodium : 52mgPotassium : 746mgFiber : 4gSugar : 3gVitamin A : 1076IUVitamin C : 13mgCalcium : 148mgIron : 4mg
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