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Ariso is a food transparency and personalized recommendation platform. We pride ourselves in helping people make the right food choices.

Why should I trust Ariso?

Ariso’s recommendations are curated and vetted by a team of nutrition experts so, they are completely unbiased and credible.

How should I find what’s good for me and what isn’t?

Simply search for a food item/scan its barcode, and you’ll know whether it is clean. If you want to know what’s good for your well-being, download our app, create a profile with us, and then search or scan for food items.

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Recipe

Spicy Kala Chana Masala

Recipe By:

Ariso Recipes

Spicy Kala Chana Masala

Name: Spicy Kala Chana Masala
Prep time: 10
Cook time: 30
Total time: 40
Cuisine: Maharashtrian
Ingredients: Salt,Cloves,Fresh Cream,Star Anise,Cardamom Seeds,Fennel Seeds,Tamarind,Poppy Seeds,Coriander Seeds,Organic Kala Chana,Cinnamon Sticks,Coriander leaves (Coriandrum sativum),Garlic, big clove (Allium sativum),Cardamom, black (Elettaria cardamomum),Chillies, red (Capsicum annum),Cumin seeds (Cuminum cyminum),Mustard seeds (Brassica juncea)

Last update date: February 24, 2012

Spicy Kala Chana Masala: A rich and aromatic dish featuring black chickpeas cooked in a flavorful Malvani masala, finished with cream and served hot. A delightful blend of spices.

Total Time:

40 minutes.

Cuisine:

Maharashtrian

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Looks Clean

All Ingredients used are safe and clean.

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Ingredients

Serving:

4

1

2

3

4

5

6

7

8

9

10

Red Chillies

2.0

Coriander seeds

2.0

Fennel Seeds

1.0

Cumin seeds

1.0

Poppy Seeds

2.0

Cloves

2.0

Cinnamon Sticks

1.0

How To Cook?

1

To begin making the spicy kala chana masala, prepare the ingredients for the malvani masala.

2

Preheat a pan over medium heat. add the spices for the malvani masala into the pan and roast them for about a minute until their aroma is released. you will also notice a change in color as the spices roast.

3

Once roasted, allow the spices to cool. once cooled, blend them into a smooth powder and set aside.

4

In the meantime, pressure cook the soaked kala chana with 3 cups of water and salt to taste for 6 to 10 whistles or 25 minutes in a pressure cooker. turn off the heat and allow the pressure to release naturally.

5

Once the kala chana is cooked, take out about 1/4 cup of cooked chana and blend it in a mixer to a coarse paste. this will give the kala chana masala a thick texture.

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