Home RecipesFasting Kala Chana Masala | Keto Black Chickpeas Masala Recipe

Kala Chana Masala | Keto Black Chickpeas Masala Recipe

by Pradeep Mamgain
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I usually make this spicy Kala Chana Masala chana recipe (also known as sukha kala chana) quite often. One of the reasons for this apart from it being flavorful and yummy is that I cook it for my mother. She has diabetes which has become a common health condition these days especially here in India. Every other person is suffering from this disease that is making it extremely difficult to lead a normal life. If you are suffering from diabetes, you need to be careful about what you eat. Because your choice of food will impact your sugar levels. There are many food habits you can change and you can include this diabetic-friendly recipe in your diet.

Kala Chana Masala | Keto Black Chickpeas Masala Recipe

Kala chana or black chickpea is a good source of protein and can be added to your daily diet to control blood sugar levels through the day. You can also make this recipe for the Ashtami/Navmi prasad during the Navratri festival. Enjoy it as is, or pair it with pooris to make a lip-smacking Ashtami prasad.

How to make kala chana masala

This is a summary. Be sure to scroll to the recipe card below for complete instructions.

  1. Soak black chickpeas overnight or for 7 to 8 hours.
  2. Pressure cook with baking soda and salt.
  3. Make a paste of dry spices.
  4. Saute dry spices paste with whole spices and tomatoes.
  5. Add chickpeas and spices for flavor.

Ingredients

This is a summary. Be sure to scroll to the recipe card below for complete instructions.

  • black chickpeas (use good quality black chickpeas)
  • whole spices (cumin seeds)
  • dried spices (ground turmeric, ground red chili, ground coriander, mango powder, garam masala)
  • asafoetida – gluten free, fenugreek leaves (for flavor, use gluten-free asafoetida)
  • salt, clarified butter, baking soda, chili flakes
  • and for the veggies:
    • ginger, tomato, green chili, and coriander leaves
Nutrition Facts
Kala Chana Masala | Keto Black Chickpeas Masala Recipe
Amount Per Serving
Calories 285 Calories from Fat 72
% Daily Value*
Fat 8g12%
Saturated Fat 3g19%
Cholesterol 10mg3%
Sodium 1189mg52%
Potassium 678mg19%
Carbohydrates 43g14%
Fiber 4g17%
Sugar 1g1%
Protein 12g24%
Vitamin A 974µg19%
Vitamin B6 1mg50%
Vitamin C 8mg10%
Vitamin E 1mg7%
Vitamin K 12µg11%
Calcium 143mg14%
Copper 1mg50%
Iron 4mg22%
Magnesium 101mg25%
Phosphorus 211mg21%
Zinc 3mg20%
* Percent Daily Values are based on a 2000 calorie diet.

A FEW FINAL THOUGHTS

These thoughts are also available in the recipe card so that you can print them:

  • Serving: Kala chana masala tastes great when served hot and spicy. Add chopped onions, chat masala, and some sev to it and munch it as a yummy evening snack with tea. 
  • Additions: If you don’t like spicy chana, boil it, and then add a little bit of black pepper powder and rock salt. Your healthy protein-rich diabetic-friendly diet is ready.
  • Caution: If you don’t soak chickpeas for sufficient time, they would be hard to cook. If you are gl
Kala Chana Masala | Keto Black Chickpeas Masala Recipe

If you are looking for more fasting recipes then, you’ll love:

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Are you looking for a diabetes-friendly keto recipe? This chana masala recipe is ideal for that. A good source of protein and control blood sugar levels. Click to Tweet

Recipe Card For Kala Chana Masala

Kala Chana Masala | Keto Black Chickpeas Masala Recipe

Are you looking for a diabetes-friendly keto recipe? This chana masala recipe is ideal for that. A good source of protein and control blood sugar levels.
5 from 1 vote
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Course: Fasting
Cuisine: Indian
Keyword: chickpeas, chickpeas masala, gluten free, Kala Chana Masala, keto
Prep Time: 10 minutes
Cook Time: 30 minutes
Soaking Time: 6 hours
Total Time: 2 hours 40 minutes
Servings: 4 People
Calories: 285kcal
Author: Pradeep Mamgain

SERVINGS

Hover the mouse pointer over the number displayed adjacent to the “Servings:” label above to invoke a slider; use the slider to adjust the values of the ingredients according to the specified servings.
Note: 1 cup = 250 ml | 1 tbsp = 15 ml | and 1 tsp | 5 ml

Ingredients

  • 250 grams black chickpeassoak overnight or for 7 to 8 hours
  • 2.5 grams baking soda½ tsp
  • 10 grams salt2 tsp
  • 2 grams ground turmeric1 tsp
  • 2 grams ground red chili1 tsp
  • 4 grams ground coriander2 tbsp
  • 16 grams clarified butter (ghee)1 tbsp
  • 2.5 grams cumin seeds1 tsp | roasted
  • 15 grams gingerminced
  • 0.4 gram asafoetida¼ tsp | gluten-free
  • 150 grams tomatopuree
  • 3 grams mango powder1.5 tsp
  • 5 grams green chilislit
  • 2 grams chili flakes1 tbsp
  • 2 grams garam masala1 tsp
  • 1.5 grams fenugreek leaves1 tbsp | dry
  • 10 grams coriander leavesfinely chopped

Instructions

  • First of all, take 250 g black chickpeas, soak it overnight or 7 to 8 hours.
  • Add enough water and soak it for overnight or 7 to 8 hours. In a pressure cooker, add soaked chickpeas, and then add 500 ml water.
  • Now, add 2.5 g baking soda and 5 g salt.
  • Cook chickpeas on medium-flame until the first whistle blows. Turn the flame to low after the first whistle has blown. Then, cook chickpeas on the low flame for 10 to 15 minutes. Strain chickpeas, don't throw the cooking water. You can take this nutrient-rich water hot with rock salt.
  • Now, wait until the pressure of cooker releases; chickpeas should be cooked all the way through and soft. You can check it by pressing it between the thumb and finger.
  • Take a bowl. Now, add 5 g salt, 2 g turmeric powder, 2 g red chilli powder, and 4 g coriander powder.
  • Add water, mix spices, and rest the mixture for 5 min.
  • In a kadhai, heat clarified butter on medium heat. Next, add 2.5 g roasted cumin seeds. Let them sizzle a bit.
  • Now, add 15 g ginger, 0.4 g asafoetida, and then add the spices mixture we prepared in the bowl. Mix well and let it simmer for 2 minutes.
  • Add 150 g blended tomatoes, 3 g mango powder, and 2 whole green chilies. Cook until oil separates from the pan.
  • Add chickpeas and mix well and then cook on low flame for 1 minute. Add 2 g chili flakes, 2 g garam masala, and 1.5 g fenugreek leaves.
  • Mix well and cook for one minute and then add 10 g chopped coriander leaves.

NOTES

  • Serving: Kala chana masala tastes great when served hot and spicy. Add chopped onions, chat masala, and some sev to it and munch it as a yummy evening snack with tea. 
  • Additions: If you don’t like spicy chana, boil it, and then add a little bit of black pepper powder and rock salt. Your healthy protein-rich diabetic-friendly diet is ready.
  • Caution: If you don’t soak chickpeas for sufficient time, they would be hard to cook.
  •  

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Nutrition

Calories → 285 kcal | Carbohydrates → 43 g | Protein → 12 g | Fat → 8 g | Saturated Fat → 3 g | Cholesterol → 10 mg | Sodium → 1189 mg | Potassium → 678 mg | Fiber → 4 g | Sugar → 1 g | Vitamin A → 974 µg | Vitamin B6 → 1 mg | Vitamin C → 8 mg | Vitamin E → 1 mg | Vitamin K → 12 µg | Calcium → 143 mg | Copper → 1 mg | Iron → 4 mg | Magnesium → 101 mg | Phosphorus → 211 mg | Zinc → 3 mg

This nutritional information is approximate and is calculated using an online nutrition tool. It is based on 1 serving.

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