Kala Chana Recipe
User Reviews
5
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Prep Time
9 hrs
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Cook Time
30 mins
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Total Time
9 hrs 30 mins
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Servings
4
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Calories
245 kcal
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Course
Main Course
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Cuisine
Indian
Kala Chana Recipe
Description
This Kala Chana Recipe begins with rinsing and soaking black chickpeas overnight or for 8 to 9 hours to soften their tough skins and reduce cooking time. After soaking, they are drained and rinsed before cooking. In a pressure cooker or pot, cumin seeds are first tempered in oil or ghee, followed by sautéing onions until light golden, then quickly cooking garlic, green chili, and ginger to release their aromas.
Fresh tomatoes are added and cooked down until pulpy and the oil begins to separate from the masala. Ground spices like Kashmiri red chili powder, turmeric, coriander powder, and optional asafetida are mixed in for depth of flavor. Chickpeas and water are combined with salt and simmered under pressure until tender. After cooking, garam masala and chopped coriander leaves add finishing notes.
The curry’s consistency can be modified by adding more or less water or thickening with mashed chickpeas or roasted chickpea flour. Spice level can be adjusted by varying chili quantities. The dish yields a robust, comforting meal rich in legumes and aromatic spices, which can be enjoyed with rice or flatbreads.
Practical tips include soaking duration, ingredient freshness for cooking time, and options for cooker types. Leftover kala chana can be reheated and thickened or thinned as desired.
Ingredients
For soaking
- 1 cup black chickpeas (kala chana) - 172 grams
- 2.5 cups water - for soaking
Other ingredients
- 2 tablespoons neutral cooking oil or ghee (clarified butter, generic cooking oil
- 1 teaspoon cumin seeds
- ½ cup onion 63 grams or 1 medium-sized, finely chopped
- 1.25 cups tomato 185 grams or 2 medium-sized, finely chopped
- 1 teaspoon garlic 4 to 5 small to medium-sized garlic cloves, finely chopped
- 1 teaspoon green chili or serrano pepper or 1 to 2 green chillies, finely chopped
- 1 teaspoon ginger or 1 inch ginger, finely chopped
- 1 teaspoon kashmiri red chilli powder or ½ teaspoon cayenne pepper
- ¼ teaspoon turmeric powder (ground turmeric)
- 1 teaspoon coriander powder (ground coriander)
- 1 pinch asafetida (hing) - optional
- 1.5 cups water or as required
- salt as required
- ½ teaspoon garam masala or Punjabi garam masala
- 1 to 2 tablespoons Coriander leaves optional, chopped
Instructions
Soaking black chickpeas
- Rinse black chickpeas for a couple of times in water.
- In a large enough bowl, take 2.5 cups water and soak the black chickpeas or kala chana in it overnight or for 8 to 9 hours.
- Drain the water. Using a colander or strainer, rinse the soaked chickpeas in water for a couple of times and set aside.
Making kala chana
- In a 3 litre pressure cooker, add 2 tablespoon oil or ghee. Reduce the heat to a low.
- Add cumin seeds. Let them crackle and then add finely chopped onions.
- Sauté onions till they become light golden on a medium-low to medium heat. Again reduce the heat to a low.
- Add finely chopped garlic, green chilli, ginger and sauté for 10 to 12 seconds or until the raw aroma of garlic and ginger goes away.
- Add finely chopped tomatoes and sauté them on a medium-low heat until the oil starts leaving from the sides of the onion-tomato masala. The tomatoes should soften and become pulpy.
- Swap fresh tomatoes with tomato puree or canned tomatoes. Crush the canned tomatoes before you add them. For tomato puree, add about ½ cup + 2 tablespoons of it.
- Add turmeric powder, asafoetida, coriander powder, kashmiri red chili powder and sauté for a minute on low heat.
- Then add the soaked black chickpeas and water. Season with salt and mix well.
- Pressure cook chana on a medium heat for 10 to 11 minutes or 10 to 12 whistles until the chickpeas are cooked tender and softened well. If they have a hard center or are undercooked, pressure cook further for 5 minutes.
- Lastly sprinkle the curry with garam masala and coriander leaves. If you like, garnish punjabi kala chana gravy with coriander leaves.
- Serve the black chickpeas gravy with steamed rice, roti.
Serving Suggestions
- Serve the kala chana gravy hot or warm with Indian breads like Roti or Paratha or Poori. This curry can also be enjoyed as a light soup with some toasted bread or dinner rolls.
- Rice is also a great option to serve with kala chana. Use your preferred rice – basmati or any variety. Flavored rice dishes like Jeera Rice (cumin rice), Ghee Rice also taste good with the curry.
Storage
- Store any leftover kala chana in the refrigerator for 1 to 2 days. While serving, reheat the curry in a pan and serve with a side of your choice.
Notes
- Use fresh black chickpeas for better flavor and shorter cooking times; old chickpeas take longer to cook.
- Soak chickpeas overnight or for at least 8 hours to soften skins and improve digestibility.
- Adjust curry consistency by adding water for thinner gravy or simmering uncovered to thicken; mashed chickpeas or roasted chickpea flour can also thicken the sauce.
- Tune spiciness by modifying the amount of green chilies and red chili powder used.
- For pressure cooker method, cook soaked chickpeas sealed for 25 to 30 minutes and allow natural pressure release for better texture.
- Cooked kala chana stores well and reheats nicely, allowing flavors to develop further.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 245 kcal
% Daily Value*
| Calories | 245kcal | 12% |
| Carbohydrates | 32g | 11% |
| Protein | 8g | 16% |
| Fat | 10g | 15% |
| Saturated Fat | 1g | 5% |
| Sodium | 332mg | 14% |
| Potassium | 525mg | 11% |
| Fiber | 3g | 12% |
| Sugar | 2g | 4% |
| Vitamin A | 690IU | 14% |
| Vitamin B1 (Thiamine) | 1mg | |
| Vitamin B2 (Riboflavin) | 1mg | |
| Vitamin B3 (Niacin) | 2mg | |
| Vitamin B6 | 1mg | |
| Vitamin C | 10mg | 11% |
| Vitamin E | 3mg | |
| Vitamin K | 5µg | |
| Calcium | 111mg | 11% |
| Vitamin B9 (Folate) | 93µg | |
| Iron | 3mg | 17% |
| Magnesium | 75mg | 19% |
| Phosphorus | 160mg | |
| Zinc | 2mg |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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