Kala Chana Curry Recipe – A Hearty and Flavorful Dish
Kala chana curry recipe is a flavorful one-pot North Indian dish made with black chickpeas (kala chana), onion, tomato, and aromatic spices. Melt-in-mouth chana cooked in spicy masala gives a homestyle vibe. It served as a main course for lunch and dinner meals with steamed rice, roti, and poori.
Table Of Contents
About kala chana curry
Kala chana, also known as black chickpeas, is a highly nutritious legume that is used in various ways to make chaats, dry sabzi, and curries. This black chickpea curry is made with soft, tender chickpeas cooked in a spicy onion-tomato gravy until perfection. Then flavoured with garam masala and coriander leaves.
It basically has various ways to make it in a pressure cooker, an instant pot, and on the stovetop. One of the easiest, I find, is the pressure-cooker method, in which we make it with other spices directly, and I will also share this method below with step-by-step pictures. Making this in an Instant Pot is a similar process, only the time differs.
But in the stovetop method, you need to boil the black chickpeas first, then cook them with flavorful masala until the desired consistency is achieved. This black chickpea curry is a North Indian dish popular in the country, made with varying spices according to individual preference. I like to make this recipe with simple ingredients and share it with you in a similar way!
If you are a big fan of black chickpeas, you can also try my other chickpea recipes: kala chana chaat for a snack, dry kala chana for a side dish or Navratri fasting.
The main things you have to consider when you want to make this kala chana curry:
1. Soaking, the foremost and most important step, starts with the soaking method. The black chickpeas need to be soaked overnight or for at least 5 hours before cooking. This will help to increase their size and speed up the cooking process. If you don’t soak them, you end up wasting a lot of time in cooking. Still don’t get the soft, tender chickpeas.
2. Cooking, when making this kala chana curry, 10 to 12 whistles are enough to get soft, tender chickpeas in a pressure cooker on high heat. And it will take 25 to 30 minutes. If not, cook again for two whistles. In an Instant Pot, this will take 30 to 40 minutes on high pressure. It’s your choice which method you want to consider, choose any one.
3. Consistency, this will totally depend on you, what consistency you want. I like to make it medium-thick because in my home, everyone eats rice with it. You can make it a thinner texture by adding extra water when cooking chickpeas. But I recommend making it medium-thick to get the perfect spicy taste.
4. Spices: I like to use normal spices, coriander, red chilli, and garam masala powder. I don’t use any whole spices, because I feel they are enough to give perfect flavour.
5. If cooking in a pot, you have to preboil the soaked chickpeas first. Because they are not boiled when cooking with an onion-tomato masala base, they are not cooked well without a pressure cooker. Boil the soaked black chickpeas in 3 to 3.5 cups of water until soft and tender; this will take about 1 hour or more to soften. Then cook with onion and tomato masala to absorb the flavours.
Ingredients
- Black Chickpeas- Use whole dark brown chickpeas with a tough skin to make this curry. Soak them in enough water for overnight.
- Onion- Thinly chop the onion into smaller pieces.
- Tomato- I like to make the tomato puree to get the perfect texture. You can also chop them instead.
- Spices- I used simple spices like red chilli, coriander, turmeric, and garam masala powder. I don’t use any whole spices here, but you can use, like, bay leaf, cloves, cardamom, and black pepper.
- Green chilli- I like to use them for spiciness.
- Oil- Mustard oil works best for the perfect texture. You can use ghee or butter too.
- Coriander leaves- I like to add chopped leaves of it for more aroma.
- Water- It is used to cook the black chickpeas curry.
How to make kala chana curry recipe
1. Take one cup of dried black chickpeas and wash them in clean water. Then soak them in enough water for the whole night or 4 to 5 hours. After soaking for hours, the chickpeas look like those in the given picture.
2. After that, heat one tablespoon of oil in a pressure cooker on medium heat.
3. Add 1 tsp cumin seeds to sizzle for a few seconds. If you want to add the whole spices, add them here.
4. Now add chopped onions and sauté them until golden.
5. It takes 1 or 2 minutes to get a golden colour.
6. After that, add tomato puree to the sautéed onion.
7. Now season spices: 1 tsp coriander powder, 1/4 tsp red chilli powder, 1/2 tsp turmeric powder, 1 tsp salt, and 2 chopped green chillies.
8. Mix all the ingredients well and sauté them for a minute or until masala seperates oil.
9. Now add soaked black chickpeas to the onion tomato masala.
10. Pour 2.5 cups of water into it.
11. Mix all the ingredients well and cover the cooker lid.
12. Pressure cook them for 10 to 12 whistles on high heat, then turn off the flame.
13. When the pressure drops, open the lid, and the black chickpeas are cooked. It takes 30 minutes. If not, cook again for 2 whistles.
14. Now add 1/4 tsp of garam masala and 1 tbsp chopped coriander leaves. You can add some chana masala here if you want.
15. Mix them well, and the kala chana curry is ready.
Serving Idea
» Serve this black chickpea curry hot with steamed ghee rice or jeera rice for a restaurant-style taste.
» Pair with soft phulka, naan, and paratha for a classic indian combination.
» You can serve it with a side of cucumber raita, lauki raita, sliced onion, lemon, and salads like cucumber and tomato.
» You can enjoy it with a glass of masala chaas for a complete meal.
» For a richer taste, add a spoonful of homemade ghee over it before serving.
» Garnish with some coriander leaves and squeeze lemon juice before serving.
Top Tips
- Always soak the chana overnight or for at least 5 hours for even cooking.
- Cook the chickpeas until soft or tender, not mushy, for best texture.
- You can add ginger-garlic paste to enhance the flavour.
- Add some cumin powder, chana masala, and asafoetida (hing) for a deep aromatic taste.
- For a thick curry, lightly mash a few cooked chickpeas into the gravy.
- Let the curry rest for 10-15 minutes before serving so the flavours can meld properly.
More north indian curries you may also like:
FAQs
1. Do I need to soak kala chana before cooking?
Yes, soaking kala chana for 8 to 10 hours or overnight is recommended. It reduces cooking time and helps the chickpeas cook evenly.
2. What to do if I forgot to soak the black chickpeas?
Hot some water and soak the black chickpeas in it for 3 hours. This works well if you forget to soak at night.
3. Can I make kala chana curry without onion and garlic?
Absolutely, you can prepare a delicious no-onion garlic version by using tomato puree and aromatic spices.
4. Is kala chana curry healthy?
Yes, kala chana curry is packed with plant-based protein, fibre, vitamins, and minerals. It is a nutritious option for both vegetarians and vegans.
5. How should I store leftover kala chana curry?
Store leftover curry in an airtight container in the refrigerator for up to 1 to 2 days. Reheat thoroughly before serving, but eating the same day tastes best.
6. Why is my kala chana still hard after cooking?
Old chickpeas may take longer to soften. Ensure they are soaked properly and cooked long enough. Try to use fresh and new dried chana, as they have high moisture content and absorb water evenly.
7. Can I make black chickpea curry ahead of time?
Yes, you can prepare it a few hours before serving, as the flavours offer depth and improve texture.
Kala Chana Curry Recipe – A Hearty and Flavorful Dish
Ingredients
- 1 cup black chickpeas
- 2 medium onions, finely chopped
- 2 medium tomatoes puree
- 2 green chillies, finely chopped
- 1 tbsp chopped coriander leaves
- 1 tbsp oil
- 1 tsp cumin seeds
- 1 tsp coriander powder
- ½ tsp turmeric powder
- 1 tsp salt
- ¼ tsp garam masala
- 2 to 2.5 cups water
Instructions
- Wash black chickpeas and soak them in enough water overnight.
- Heat oil in a pressure cooker with some cumin seeds. Let them sizzle for a few seconds.
- Now add chopped onions and saute them until golden.
- When they are golden, add tomato puree to them.
- Season spices: turmeric powder, coriander powder, salt, and green chillies.
- Mix all of them well and saute for a minute.
- When the masala is ready, add soaked black chickpeas to it.
- Pour 2.5 cups of water and mix all the ingredients well.
- Now cover the cooker lid and cook on high heat for 10 to 12 whistles.
- After that, turn off the flame and wait for the pressure to drop.
- Now open the lid, and the black chickpeas are cooked.
- Add some garam masala and coriander leaves.
- Mix them well, and the kala chana curry is ready.
- Serve it with rice, roti, and poori.
Notes
- Always soak the chana overnight or for at least 5 hours for even cooking.
- Cook the chickpeas until soft or tender, not mushy, for best texture.
- You can add ginger-garlic paste to enhance the flavour.
- Add some cumin powder, chana masala, and asafoetida (hing) for a deep aromatic taste.
- For a thick curry, lightly mash a few cooked chickpeas into the gravy.
- Let the curry rest for 10-15 minutes before serving so the flavours can meld properly.
