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Dry Kala Chana Recipe (Instant Pot & Stovetop)
5 from 60 votes

Dry Kala Chana Recipe (Instant Pot & Stovetop)

Dry Kala Chana is a lightly spiced dish made with black chickpeas cooked until tender, then dried and tossed with tangy dry mango powder. This recipe can be prepared in an Instant Pot or on the stovetop, using traditional Indian spices like cumin, coriander, and cayenne for warmth and mild heat. The resulting dish is dry yet flavorful, suitable as a snack, salad base, or accompaniment to Indian breads.

Prep Time
5 mins
Cook Time
45 mins
Total Time
50 mins
Servings: 8
Calories: 222 kcal
Course: Main Course
Cuisine: Indian

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)
    Cup of Yum
  1. Start the pressure cooker in Sauté mode and let it heat.  Add oil, cumin seeds. Let the cumin seeds splutter about 30 seconds. 
  2. 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).   
  3. Stir in the water for cooking. Press cancel and close lid with vent in sealing position. 
  4. Cook in manual or pressure cook mode at high pressure for 30 minutes. When the instant pot beeps, do a natural pressure release. 
  5. 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.  
  6. 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
  1. Drain chickpeas and add them to a pressure cooker along with 2 cups of water.
  2. 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.
  3. Drain the chickpeas, but reserve the liquid. It can be used in roti dough or dals. We will also use some later when sautéing.
  4. Heat the oil in a pan over medium heat and add cumin seeds to it. Let them sizzle for about 30 seconds.
  5. Add the spices and mix them with the oil.
  6. Add the drained chickpeas, and half cup of the reserved water and mix well.
  7. Let the chickpeas cook for 5-7 minutes, then take it off heat. The water will all get absorbed by this time.
  8. 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

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%)

Nutrition Facts

Serving: 8 Serving

Amount Per Serving

Calories 222

% 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.