Kala Chana is a savory Indian curry made by cooking black chickpeas in an onion-tomato gravy with garam masala and other Indian spices. This earthy and hearty curry is perfect for a satisfying Indian meal.
I am including stove top and Instant pot instructions to make this kala chana recipe. Similar to Rajma Masala and Chana Masala , this curry is a plant protein powerhouse.
Punjabi Kala Chana pairs perfectly with rice or roti. This classic Indian Vegetarian Curry is easy, filling, and full of flavors. It also is vegan and gluten free.
This rich and deep earthy curry is full of Indian flavors. Soaked black chickpeas or garbanzo beans are cooked in onion-tomato gravy which is a sauce or a curry base. It is flavored with the taste and aromas of turmeric powder, garam masala, cumin and coriander powder, red chili powder and amchur powder which is dry mango powder.
If you regularly make Indian food at home, you probably already have most of these spices in your pantry. I am including my Amazon Affiliate links in the recipe card, in case you want to buy them online.
Ingredients
- Kala Chana (black chickpeas): Kala Chana is easily available in Indian grocery stores or on Amazon. You should rinse and soak it overnight. Soaking helps in making creamier and softer cooked beans.
- Curry Base : Onion, Tomato, Ginger and Garlic make the quintessential Indian curry base. Use a medium-sized sweet or yellow onion. You can use fresh or canned tomatoes. Tomato sauce or tomato paste also works.
- Spices : This scrumptious dinner curry highlights the best of the Sultry Indian spices. It typically includes turmeric powder, garam masala, red chili powder, cumin and coriander powder, and amchur powder which is dry mango powder. Kasuri methi which is dried fenugreek leaves add a special moreish finishing taste.
- Other ingredients : Use a neutral cooking oil to sauté the ingredients. I add frozen grated coconut to add a nice creamy texture to the curry.
How to Make
Soak the beans: Start off by soaking the dry kala chana overnight or for at least 8 hours. Then, rinse and drain the beans and discard the water before using. If you are using un-soaked beans, you need to adjust the cooking time further.
Kala Chana Instant Pot Instructions:
Press the Sauté button and turn on the Instant Pot. Once it's heated, add the oil and cumin seeds, Let the cumin seeds brown and sizzle. (Step 1)
Add chopped onion. Sprinkle some salt over it and sauté for 3 minutes. Add minced ginger and garlic, and sauté for another minute. (step 2 )
Mix in the chopped tomato along with turmeric, red chili powder, garam masala, coriander and cumin powder. Sauté for 2 minute. (step 3 )
Add the grated coconut and mix it well. (step 4)
Now, add the drained black chickpeas and water, then give it a good stir. Deglaze the pot by scraping off any brown bits that may have stuck to the bottom. Cancel Sauté, then close the lid and vent sealed. Choose high pressure, Bean setting or use pressure cook or Manual for 30 minutes.
Once cooking is done, wait for the pressure to release naturally for at least 10 minutes, followed by a manual release (quick release). Open the lid when pressure is released.
Taste and adjust the seasoning. Using the back of your ladle, mash a few beans to make thicker creamy curry. Garnish with fenugreek leaves and chopped cilantro leaves. Serve and enjoy !
Serving Suggestions
Serve this curry with rice , roti or naan for family friendly healthy meal. I often add a side of freshly cut onions, green chili and lemon wedges on the side. You can also add a side of Apple Chutney, flaxseed garlic chutney or Carrot Ginger Pickle as an accompaniment.
To serve as part of Indian Curry Thali dinner, add few more easy curry and dal entrees. Instant Pot Dal -Dal Fry or Spinach Dal are excellent parings . For curries, you can do Aloo Matar or Baingan Bharta.
You can also eat this as a chili or soup instead. Add a side of Air Fryer Garlic Toast or Air Fryer Kale Chips.
Recipe FAQs
Kala Chana is a Hindi / Urdu word that means "black chickpeas" or "Bengal gram". While most people know yellow chickpeas or garbanzo beans which are called chole , these black chickpeas are pantry staple in Punjab and Northern India.
Yes. Kala chana provides excellent plant protein and numerous healthy nutrients. It is high in fiber, which helps keep you feeling full and can help aid in weight loss. It is also full of antioxidants and vitamins. Since it is low on the glycemic index, it is suitable for people with diabetes or insulin resistance.
You can make the black chickpea curry without soaking the beans. However, it will take longer to cook kala chana. So cook 40 minutes on Instant Pot and make it 3 whistles for stove top pressure cooker. Make sure to rinse the beans in cold running water before using.
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📖 Recipe
Kala Chana
Equipment
Ingredients
- 1 cup Black Chickpeas or Bengal Gram Kala Chana ( soaked in 3 cups water overnight for at least 3 hours)
- 1 Tablespoon Oil I prefer avocado or olive oil
- ½ teaspoon Cumin seeds Jeera
- ½ teaspoon black mustard seeds Mohri
- 1 cup Onion diced
- 2 cup Tomatoes chopped
- 1 inch Ginger or 1 teaspoon Ginger paste
- 4 cloves Garlic minced or 1 teaspoon Garlic paste
- ¼ cup grated coconut
- 2 cups Water for cooking
Herbs and Spices
- ½ teaspoon ground turmeric Haldi powder
- 1½ teaspoon garam masala
- 1 teaspoon coriander powder Dhaniya powder
- 1 teaspoon Cumin powder Jeera powder
- ½ teaspoon red chili powder adjust per spicy tolerance
- 1½ teaspoon Dry Mango powder Amchur or lemon juice
- 1 Tablespoon Dried Fenugreek Leaves Kasuri Methi
- 1 teaspoon Salt adjust per taste
Optional Garnishes
- 1 lemon wedges
- ¼ cup Cilantro leaves
Instructions
- Start by soaking the kala chana in cold water for overnight or for at least 8 hours. Then rinse and drain the beans before using.
How to Make Instant Pot Kala Chana
- Press the Sauté button and turn on the Instant Pot. Once it's heated, add the oil. Add mustard and cumin seeds. Let the cumin seeds brown and sizzle.
- Add chopped onion. Sprinkle some salt over it and sauté for 3 minutes. Add minced ginger and garlic, and sauté for another minute.
- Add the chopped tomato along with turmeric, amchur powder, red chili powder, garam masala, coriander and cumin powder. Sauté for 2 minute. Add the grated coconut and mix it well.
- Add the drained black chickpeas and water, then give it a good stir. Deglaze the pot by scraping off any brown bits that may have stuck to the bottom. Cancel Sauté, then close the lid and vent sealed. Choose high pressure, Bean / Chili setting or use pressure cook or Manual for 30 minute.
- Once cooking is done, wait for the pressure to release naturally for at least 10 minutes, followed by a manual release (quick release). Open the lid when pressure is released.
- Taste and adjust the seasoning. Using the back of your ladle, mash a few beans to make thicker creamy curry. Garnish with fenugreek leaves and chopped cilantro leaves. Serve and enjoy !
How to Make Kala Chana on Stove Top
- Warm up oil on medium high heat .
- Add chopped onion. Sprinkle some salt over it and sauté for 3 minutes. Add minced ginger and garlic, and sauté for another minute.
- Add the chopped tomato along with turmeric, amchur powder, red chili powder, garam masala, coriander and cumin powder. Sauté for 2 minute. Add the grated coconut and mix it well.
- Add the drained black chickpeas and water. Mix well. Cover the lid, turn the heat on high flame and pressure cook it until your hear two whistles. After that reduce the flame to medium and pressure cook it for another 5 minutes. Turn off the heat. Let the pressure release naturally.
- Open the lid. Taste and adjust the seasoning. Using the back of your ladle, mash a few beans to make thicker creamy curry. Garnish with fenugreek leaves and chopped cilantro leaves. Serve and enjoy !
Notes
Nutrition
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