Kala Chana
Kala chana is black chickpeas. This vegetarian curry dish is also protein-rich for vegetarians. Try this Indian curry dish for lunch or dinner.
Servings: 4 cups
Calories: 249kcal
Cost: $5
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
Storage and Meal Prep :
This curry stores well and makes excellent meal prep. Let it cool down completely before storing. In refrigerator, it will stay well for 4 days . You can also freeze it for up-to 3 months.
If you are using Un-soaked beans
Increase Instant Pot cooking time by 10 minutes. If you are making it on stove top, wait for 3 whistles instead of two.
Nutrition
Serving: 1cup | Calories: 249kcal | Carbohydrates: 39g | Protein: 10g | Fat: 7g | Potassium: 785mg | Fiber: 5g | Sugar: 6g | Vitamin A: 1285IU | Vitamin C: 35mg | Calcium: 134mg | Iron: 4mg