Masaledar Kaala Channa- Spicy Black Chick Peas

This chile pepper gets its name from its origin. In Spanish, serrano is an adjective meaning “from the mountains” which is where it originated-in the mountains of Hildalgo, Mexico. The serrano is normally about twice as hot as Jalapeno (about 10,000 to 15,000 Scoville units). It is the second most popular chile pepper in Mexico. This chile is used mostly for salsas but can also be used in soups, sauces, chili or stews. Try these as a hotter substitute for Jalapeno. 

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Black chick peas- 1 cup or 5.3Oz, soaked over night
Onion-1 large, blanched and pureed
Tomatoes- 2 med, blanched and pureed
Tamarind extract- 1/2tbsp
Ginger= garlic paste- 1tsp
Turmeric- 1/4tsp
Red chilli powder- 1/4tsp
Green chile- 1 slit
Salt to taste
Sugar- 1/4tsp
Coriander seed powder- 1/2tsp
Garam masala- a pinch
Kasuri methi- 1/4tsp
Oil- 2tbsp
Cardamom- 2
Cinnamon- 1″ piece
Coriander leaves to garnish


Pressure cook the soaked chick peas with 1-1/2 cups of water to 4-5 whistles and set aside.

Powder cloves, cinnamon and cardamom and keep aside. Heat oil in a wok and add the cumin seeds. Once they sputter add the ground spice mix and fry for a few seconds. Add the Pureed onion and fry for 2min. Add the slit green chilli and ginger-garlic paste and fry till the raw smell goes away.

Stir in the tomato puree and fry for 2min Add the turmeric powder, red chilli powder, coriander seed powder, salt, sugar, Kasuri methi and the tamarind extract and fry for 3-4min. Add the Cooked chick peas along with the water and the garmam masala and allow the mixture to simmer for 8-10min.

10. Garnish with coriander leaves and serve hot with rice or rotis.

Serves 4.