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Hare Masale Wale Kala Chane | Desi Masala, Zabardast Swad | Chef Ajay Chopra
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Try these delicious Hare Masale Wale Kala Chane packed with fresh green herbs, aromatic spices and authentic desi flavours. This simple yet flavourful recipe is perfect for a wholesome lunch or dinner and pairs beautifully with roti, paratha, poori or rice.
Portion: 4–5 pax
Preparation Time: 05 mins + soaking time
Cooking Time: 40 mins
Ingredients:
For Cooking Kala Chana:
Kala chana, soaked 3 cups
Water as required
Salt 1 tsp
For Onion & Coriander Paste:
Onion 2 pcs
Fresh coriander 1 handful
Garlic 5–6 pcs
Ginger ½ inch
Green chilli 2 pcs
Water as required
For Kala Chana Gravy:
Oil 2 tbsp
Black cardamom 1 pc
Cinnamon 1 inch
Bay leaf 1 pc
Jeera 1 tsp
Garlic, chopped 1 tbsp
Prepared onion & coriander paste
Turmeric powder ½ tsp
Coriander powder 1 tsp
Jeera powder ½ tsp
Kitchen King masala 1 tsp
Salt 1 tsp
Banana chilli, slit 2 pcs
Boiled kala chana
Kala chana stock as required
Kasuri methi 1 tbsp
Coriander, chopped 1 tbsp
Method
Step 1: Cook the Kala Chana
Transfer the soaked kala chana to a pressure cooker.
Add water and salt, then pressure cook for 2–3 whistles, or until the chana is completely tender but still holds its shape.
Reserve the cooking stock for the gravy.
Step 2: Prepare the Green Paste
In a mixer jar, add onion, fresh coriander, garlic, ginger and green chillies.
Add water as required and blend into a smooth paste. Keep aside.
Step 3: Prepare the Tadka
Heat oil in a kadai. Add black cardamom, cinnamon, bay leaf and jeera.
Allow the whole spices to crackle and release their aroma.
Add chopped garlic and sauté until lightly golden and fragrant.
Step 4: Cook the Green Masala
Add the prepared onion and coriander paste.
Cook well until the raw aroma disappears and the paste becomes fragrant.
Add turmeric powder, coriander powder, jeera powder, Kitchen King masala and salt.
Mix well and cook until the masala is properly cooked and the oil begins to separate.
Step 5: Add Banana Chilli & Chana
Add the slit banana chillies and sauté briefly.
Add the boiled kala chana and mix gently, ensuring the chana is evenly coated with the green masala.
Cook for a few minutes so the chana absorbs the flavours.
Step 6: Add Stock & Simmer
Add the reserved kala chana stock as required to achieve a coating consistency.
Mix well, cover and simmer for a few minutes, allowing the chana to absorb the flavours and the gravy to thicken.
Step 7: Finish
Add kasuri methi and chopped coriander.
Mix gently and cook briefly. Check the seasoning and adjust if required.
The gravy should be thick enough to coat the kala chana without being too watery.
Step 8: Serve
Serve Hare Masale Wale Kala Chane hot with freshly fried poori, roti, paratha or steamed rice.
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