Low Calorie Black Chana Masala - Black Chick Peas Gravy - Low Calorie Side Dishes for Dinner

Black Chana Masala - this is a low calorie side dish prepared with black chick peas, onions, tomatoes, ginger, garlic and masala powders. 

For this masala, no need to add any special ingredients like cashewnuts, fresh cream or milk. Just a few basic simple ingredients which are easily available in your kitchen. You can prepare this masala within 15 minutes. Having a low calorie sabji or masala for dinner will help to digest faster than the gravies prepared with cashewnuts or cream. For low calorie dishes use teaspoons of oil rather than tablespoons. This masala tastes good with dosa, chapathi, idiyappam and aapam. For a balanced diet pair it with a carbs along with a cup of vegetable salad. This year prepared this side dish for 30 varieties low calorie sabji recipes for the Aval vikatan magazine. Here is a short video for low calorie black chana masala.

Here is a short video for Low Calorie Black Chana Masala

Side dishes for Roti

Paneer Methi Masala
Paneer Butter Masala
Shahi Gobi Masala
Mushroom Butter Masala
Chenna Masala
Green Peas Masala
Broccoli Masala
Rajma Masala

Low calorie Black Chana Masala with step by step photos

Prep time : 10 minutes
Cook time : 15 minutes
Soaking time : 8 hours
Serves : 3
Category : side dish
Author : Muthulakshmi Madhavakrishnan


  • 3/4 cup black chick peas
  • 1 onion 
  • 2 tomato
  • 7 garlic
  • 1 tsp ginger
  • 1 tsp fennel seeds
  • 1/2 tsp turmeric powder
  • 1 tsp red chilly powder
  • 1/2 tsp garamasala powder
  • 1 tsp besan flour
  • few coriander leaves
  • 2 tsp oil
  • salt to taste

Cooking Directions

Rinse the black chick peas for 2 times and soak it 2 cups of water for 8 hours. Chop the onions and tomatoes. 

Grind tomatoes, garlic and ginger smoothly. 

Heat 2 tsp oil in a pressure cooker and fennel seeds. Allow them to crackle and add the chopped onions. Saute well.

Next add the grounded tomato paste and saute well. After a few minutes, add chilly powder and turmeric powder. 

Add the soaked chick peas and stir well with the masala. Add 1 cup of water and required salt. Mix well and pressure cook for 6 to 8 whistles. Allow the pressure to settle down naturally.

In the meantime, dissolve the besan flour with 1/4 cup of warm water and keep it ready to add it to the gravy.

Now open the pressure cooker and add the garamasala powder and mix well. When the masala starts to boil, add the besan flour mixture. After a gentle boil, add chopped coriander leaves and turn off the heat. Transfer the masala to the serving dish. 

Serve this masala with chapathi, dosa, idiyappam and aapam. 



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