Punjabi Kala Chana / Black Chickpeas Curry
User Reviews
4.9
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Prep Time
10 mins
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Cook Time
40 mins
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Total Time
50 mins
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Servings
4
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Calories
250 kcal
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Course
Main Course
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Cuisine
Indian
Punjabi Kala Chana / Black Chickpeas Curry
Description
Punjabi Kala Chana combines black chickpeas soaked overnight and simmered with spices including coriander powder, garam masala, cayenne, turmeric, and salt, creating a robustly spiced curry. The cooking method can use either an Instant Pot, providing a quicker bean/curry cycle, or a stovetop pressure cooker, both cooking the chickpeas until tender. The base is built by sautéing cumin seeds with diced onions, minced ginger, garlic, green chili, followed by tomatoes and the dry spices, which develop deep flavors and balance heat and earthiness. After cooking, dry mango powder or lemon juice adds brightness and a subtle tartness to finish the dish, which is garnished with fresh cilantro. Traditional Punjabi serving includes rice or flatbread, making this a hearty and versatile meal option. Adjusting water during cooking can create a soupier or thicker curry according to preference. Adding chopped greens like spinach or kale enhances nutrition and texture, integrating smoothly after the main dish is cooked. Flavor intensity can be modified by the choice and amount of chili and optional use of ready-made Bhuna Masala as an alternate spice base.
Ingredients
- 1 cup black chickpeas 250 ml, aka Kala Chana
- 3 cup water for soaking
- 1 tablespoon neutral cooking oil generic cooking oil
- 1 teaspoon cumin seeds aka Jeera
- 1 onion medium diced (about 1 cup)
- 2 tomato medium chopped (about 1 cup)
- 1 green chili pepper minced (optional)
- 1" ginger minced (or 1 teaspoon Ginger paste)
- 5 cloves garlic minced (or 1 teaspoon Garlic paste)
- 2 cups water for cooking
- 1 teaspoon dry mango powder can be replaced with lemon juice, aka amchur
- cilantro to garnish
Spices
- 2 teaspoon coriander powder dhaniya powder
- 1/2 teaspoon garam masala
- 1/2 teaspoon cayenne pepper or red chili powder
- 1/4 teaspoon turmeric powder ground, aka Haldi powder
- 1 teaspoon salt
Instructions
- Wash chickpeas and soak for 6 hours or overnight in 3 cups of water. The chickpeas will increase in size when they are soaked.
Instant Pot Method
- Start the instant pot in sauté mode and let it heat. Add oil, cumin seeds to it.
- When the cumin seeds start to splutter, add chopped onion, ginger, garlic and chili pepper. Sauté for 3 minutes.
- Add chopped tomatoes and spices. Stir and sauté for another 2 minutes.
- Drain the soaking water from kala chana. Add kala chana and 2 cups of fresh water to the instant pot.
- Change the instant pot setting to bean/chili mode. This will automatically set the timer to 30 minutes.
- When the instant pot beeps, let the pressure release naturally (NPR). If the pin has not dropped after 20 minutes, release the pressure manually.
- Open the instant pot and add amchur (dry mango powder) to it. Stir well for a minute.
- Garnish with cilantro. Kala Chana curry is ready to be served with rice or roti.
Stovetop Pressure Cooker Method
- Heat oil in the pressure cooker on medium-high flame.
- Add cumin seeds. When the cumin seeds start to splutter, add chopped onion, ginger, garlic and chili pepper. Sauté for 3 minutes.
- Add chopped tomatoes and spices. Stir and sauté for 3-4 minutes.
- Drain the soaking water from kala chana. Add kala chana and 2 cups of fresh water to the pressure cooker.
- Cover the lid, turn the heat on high flame and pressure cook it until your hear two whistles. Now reduce the flame to medium and pressure cook it for another 12 minutes. Let the pressure release naturally.
- Open the lid, add amchur (dry mango powder) and stir well for a minute.
- Garnish with cilantro. Kala Chana curry is ready to be served with rice or roti.
Notes
- Add 2 cups of chopped spinach or kale after the chickpeas are cooked to incorporate greens and enjoy as a soup.
- For a less watery curry, reduce cooking water to 1.5 cups instead of 2 cups.
- Adjust the green chili type and amount to suit your preferred spice level, using varieties like Thai, Birdeye, or Serrano peppers.
- Substitute the onion, tomato, ginger, and garlic base with 1/2 cup of Bhuna Masala for a quicker preparation; sauté it with oil and cumin seeds before adding spices and following cooking instructions.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 250 kcal
% Daily Value*
| Calories | 250kcal | 13% |
| Carbohydrates | 38g | 13% |
| Protein | 11g | 22% |
| Fat | 6g | 9% |
| Sodium | 658mg | 27% |
| Potassium | 661mg | 14% |
| Fiber | 10g | 40% |
| Sugar | 8g | 16% |
| Vitamin A | 665IU | 13% |
| Vitamin C | 16.7mg | 19% |
| Calcium | 90mg | 9% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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