Black Chickpeas in Green Masasla(Black Chana Hara Masala)
Prep time: 
Cook time: 
Total time: 
Serves: 3-4
  • 1 cup black chickpeas
  • A pinch turmeric
  • ½ cup onion
  • 1 tea spn garam masala(optional)
  • Oil
  • Salt
  • For the paste:
  • ½ cup coriander leaves(Along with thick stems)
  • 3 green chillies
  • 1 tea spn ginger pieces
  • 3-4 cloves
  • ½ tea spn cumin seeds
  • 1 tbl spn dried or desiccated coconut
  • ½ cup tomato(optional)
  1. Soak chickpeas in water for 6-8hrs.
  2. Pressure cook them with a pinch of turmeric (about 4 whistles).
  3. Make a paste of coriander leaves, ginger, green chillies, cloves, cumin seeds, coconut, tomato(optional).
  4. Heat a little oil in the pressure cooked pan and fry onions.
  5. When they are translucent, add chana, garam masala and the paste, salt.
  6. Mix everything well and pressure cook again for 2 whistles.
  7. Serve with rice or chapatis.
If you want to keep the color of gravy green, avoid tomatoes and use lemon juice instead.
You could mix the paste with chickpeas and pressure cook once instead of pressure cooking twice. I thought the paste would loose some of the aroma by doing that.
Pressure cooking second time is not really necessary. I feel it helps in chickpeas soaking the masala well, so I did it.
Recipe by Aayis Recipes at