Servings: 4

Weight Watcher Smart Points: 5

Preparation Time: 5 Minutes

Cooking Time: 45 Minutes

Ready In: 50 Minutes


  • 2 tsp coriander powder (dhania powder)
  • 1 tsp cumin seeds (jeera)
  • 2tsp cumin seeds powder (jeera powder)
  • ½ cup chopped coriander leaves
  • ¼ tsp garam masala powder
  • 1 tsp chaat masala
  • 1 inch ginger julienned (adrak)
  • 1 green chili chopped or slit
  • 1 lemon sliced
  • 3 tbsp oil
  • 1 tsp amchur powder or powdered pomegranate seeds
  • ¼ tsp red chili powder (lal mirch powder)
  • ¼ tsp black pepper powder
  • rock salt or black salt
  • 1 tsp salt
  • ½ tsp turmeric powder (haldi)
  • 6 cups water
  • 2 cups kala chana/black chickpeas


  1. pick the kala chana to remove any stones
  2. wash them in running water for 3-4 times and then soak the kala chana overnight
  3. they become plump and all the wrinkles on them disappear after they are completely soaked.the next day add water to the chana.and boil the chana in a pressure cooker with 1 tsp salt for 20-25 minutes till the chana is cooked completely
  4. strain the a pan heat 3 tbsp oil
  5. splutter the cumin add chana and mix well.add the ginger julienne and chopped green chili
  6. i added some ½ cup of the chana stock to the chanas so that they do not stick to the pan
  7. you may or may reserve some stock if you want
  8. in case you don’t add any water, then saute the chana on a low flame so as to avoid burning.add all the dry masalas and black salt to the chana.mix it well and let the kala chana cook in the masala for a couple of minutes
  9. remember to keep on stirring so that the dry chana masala do not stick to the bottom of the pan
  10. garnish kala chana with chopped coriander leaves.and serve kala chana hot with wedges of lemon.

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