Badshah Chana Masala

Badshah Chana Masala pairs chilli and cumin with dried mango and black salt for a spiced chickpea curry with a tangy edge.

Badshah’s recipe uses kala chana, cooked in an onion, ginger, garlic and tomato base. Add the masala to the base before the chickpeas, then simmer them together for 10–15 minutes. This is a useful choice when you are making black chickpeas rather than the pale kabuli chana often used for chhole.

Category:Masala