Close-up of a chickpea curry

Kala Chana Recipe (Black Chickpea Curry)

ByZeeshan Ashiq
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Kala chana is a hearty curry of black chickpeas cooked with onion, tomato and spices. It is high in protein and popular for breakfast with puri or as a side with roti and rice.

This recipe uses a pressure cooker for tender chickpeas and a simple masala.

Why you will like this version

  • High protein and filling.
  • Pressure cooker shortcut.
  • Vegan and gluten-free.

What is kala chana?

Kala chana are small, dark brown chickpeas with a nutty flavor and firm texture. They need soaking and longer cooking than white chickpeas.

Ingredients that matter

  • Black chickpeas: soak overnight.
  • Onion, tomato, ginger and garlic: the masala base.
  • Chana masala spice or garam masala: for depth.

Tips for tender kala chana

  • Soak at least 8 hours.
  • Cook until they mash easily between two fingers.
  • Mash a few chickpeas into the gravy to thicken it.

Kala Chana Recipe

Kala Chana

Black chickpeas simmered in a spiced onion and tomato masala.
Print Recipe
Prep Time 15 minutes
Cook Time 50 minutes
Total Time 9 hours 5 minutes
Servings: 4 servings
Ingredients Method Notes

Ingredients
  

  • 1 cup black chickpeas (kala chana) soaked overnight
  • 4 cups water for cooking
  • 1/2 tsp salt for cooking
  • 3 tbsp oil
  • 1 tsp cumin seeds
  • 1 large onion chopped
  • 1 tbsp ginger-garlic paste
  • 2 tomatoes chopped
  • 1 tsp red chili powder
  • 1 tsp coriander powder
  • 1/2 tsp turmeric
  • 1/2 tsp salt for the masala
  • 1 tsp garam masala
  • 2 tbsp fresh coriander chopped

Method
 

  1. Drain the soaked chickpeas. Cook in a pressure cooker with 4 cups water and 1/2 tsp salt for 8 to 10 whistles, until soft.
  2. Heat the oil in a pot and add the cumin seeds. Add the onion and cook until golden, about 7 minutes.
  3. Add the ginger-garlic paste and tomatoes and cook for 6 minutes until soft.
  4. Add the chili, coriander, turmeric and 1/2 tsp salt and cook for 1 minute.
  5. Add the chickpeas with their cooking liquid. Simmer for 15 minutes, mashing a few chickpeas to thicken.
  6. Stir in the garam masala and coriander and serve hot.

Notes

Total time includes overnight soaking.

Frequently asked questions

Do I have to soak them?

Yes, for 8 hours or overnight.

Can I use canned black chickpeas?

Yes. Skip the pressure cooking, add 1 1/2 cups water and simmer in the masala for 15 minutes.

What do I serve it with?

Roti, puri or rice.

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