Dry Kala Chana Recipe (Instant Pot & Stovetop)
User Reviews
5
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Prep Time
5 mins
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Cook Time
45 mins
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Total Time
50 mins
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Servings
8
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Calories
222 kcal
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Course
Main Course
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Cuisine
Indian
Dry Kala Chana Recipe (Instant Pot & Stovetop)
Description
The Dry Kala Chana Recipe combines soaked black chickpeas cooked with cumin seeds and a blend of ground spices including coriander powder, cumin powder, cayenne pepper, and salt. Cooking in an Instant Pot or on the stovetop softens the chickpeas, after which dry mango powder is added to introduce a subtle tartness that balances the warm spices. The dish is finished by garnishing with fresh cilantro. The preparation avoids heavy gravies, resulting in a dry, spice-coated legume dish.
Cooking in an Instant Pot involves sautéing spices quickly in ghee or oil before adding soaked chickpeas and water, then pressure cooking for 30 minutes followed by a natural release. This one-pot method is efficient and locks in flavors. Adjusting the cooking time or adding baking soda can help soften chickpeas if needed. The stovetop alternative requires longer cooking and monitoring.
This dish can be eaten alongside puri and halwa in traditional meals or repurposed as a high-protein salad by adding diced onions, tomatoes, lemon juice, and optional ingredients like mango or avocado. Its dry texture makes it versatile for various serving options. Garnishes like fresh cilantro add a bright finishing touch.
Soaking the kala chana for at least 6–8 hours or overnight is essential for tenderness. Quick soaking in hot water can be done if needed. After cooking, if chickpeas remain hard, additional pressure cooking is recommended. Adding curry leaves or julienned ginger can impart regional South Indian flavors, and freshly grated coconut can be added for Kala Chana Sundal variation.
Ingredients
- 2 cups black chickpeas rinsed & soaked in water for 6+ hours, aka Kala Chana
- 2 tablespoon ghee or oil
- 1 teaspoon cumin seeds aka Jeera
- 1 cup water for cooking
- 2 teaspoon dry mango powder or lime juice, aka amchur
- 1/4 cup cilantro to garnish
Spices
- 2 teaspoon coriander powder dhaniya powder
- 1 teaspoon cumin powder aka Jeera powder
- 1 teaspoon cayenne pepper adjust to taste, or red chili powder
- 1 teaspoon salt adjust to taste
Instructions
Instant Pot Method (One-pot)
- Start the pressure cooker in Sauté mode and let it heat. Add oil, cumin seeds. Let the cumin seeds splutter about 30 seconds.
- Add the spices and mix them with the oil. Quickly add the soaked black chickpeas and mix them with the spices (quickly, so the spices don't burn being in the hot oil for long).
- Stir in the water for cooking. Press cancel and close lid with vent in sealing position.
- Cook in manual or pressure cook mode at high pressure for 30 minutes. When the instant pot beeps, do a natural pressure release.
- Add dry mango powder and mix it well with the kala chana. If there is liquid, in the pot, you can put on sauté mode again to dry it. It will also dry off as the chana cool down.
- Garnish with cilantro. Enjoy with the puri and halwa. Another great way to enjoy these is as a high protein salad. Add diced onions, tomatoes and lemon juice. Other add on's that work great are diced mango or avocado.
Stovetop Method
- Drain chickpeas and add them to a pressure cooker along with 2 cups of water.
- Pressure cook the chickpeas using a stovetop pressure cooker on high heat. After the first whistle, reduce heat to medium-low and let it cook for 20-22 minutes (6-7 whistles). Allow the pressure to release naturally, then open the lid.
- Drain the chickpeas, but reserve the liquid. It can be used in roti dough or dals. We will also use some later when sautéing.
- Heat the oil in a pan over medium heat and add cumin seeds to it. Let them sizzle for about 30 seconds.
- Add the spices and mix them with the oil.
- Add the drained chickpeas, and half cup of the reserved water and mix well.
- Let the chickpeas cook for 5-7 minutes, then take it off heat. The water will all get absorbed by this time.
- Add dry mango powder and mix it well with the kala chana. Garnish with cilantro. Enjoy with the puri and halwa, or with dal, rice and roti.
Notes
- Soak kala chana for at least 6–8 hours or overnight for optimal softness; quick soak in hot water for 1–2 hours if short on time.
- If chickpeas aren’t soft after cooking, pressure cook for an additional 8–10 minutes or add a pinch of baking soda to aid softening.
- Variations include using white garbanzo beans, adding curry leaves, julienned ginger, or freshly grated coconut for regional South Indian style.
- This recipe was developed for a 6qt Instant Pot DUO60 but can be adapted for stovetop cooking.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 222 kcal
% Daily Value*
| Calories | 222kcal | 11% |
| Carbohydrates | 31g | 10% |
| Protein | 9g | 18% |
| Fat | 6g | 9% |
| Saturated Fat | 2g | 10% |
| Cholesterol | 9mg | 3% |
| Sodium | 311mg | 13% |
| Potassium | 459mg | 10% |
| Fiber | 8g | 32% |
| Sugar | 5g | 10% |
| Vitamin A | 140IU | 3% |
| Vitamin C | 2.9mg | 3% |
| Calcium | 59mg | 6% |
| Iron | 3.6mg | 20% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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